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With a long history of traditional use, Medicinal Spice Oils have proven themselves time and again as safe yet potent healers and preventers of disease. Modern science has verified these traditional uses. See articles and research below on the following:
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Oregano Better Nutrition, January, 1999, by James J. Gormley More than a nice, Italian spice. So you enjoy a pinch of it on your pizza, a sprinkle of it on your spinach, or a touch of it on your tortellini. There's much more to this spicy customer than meets the (watery) eye. Historical use. In ancient Greece, newlyweds would be crowned with oregano. While the French used oregano in soaps, and the English in herbal snuff, the Germans used it to season sausage. Oregano -- or Origanum vulgare -- called "joy of the mountain" in Greek, belongs to the mint (Lamiaceae) family, and is related to both marjoram and thyme. Almost unknown to most Americans until U.S. soldiers came back from World War II postings singing its praises, oregano's kissing cousins include: mint, basil, and sage. Is it oregano or marjoram? According to food writer, Linda Gilbert, although all marjorams are oreganos (since the genus name for both is Origanum), all oreganos are not marjorams. Oregano is the genus of which sweet marjoram (Origanum marjorana) is but one variety. Does oregano have phytomedicinal value? Sixteenth-century herbalist, Gerard, put it this way: "Organy is very good against the wambling of the stomacke." What's a wamble? "Wamble" is Middle English for "to feel nausea," which may have come from the Old Norse vama (nausea). Aside from helping with digestion, and stimulating the flow of bile, there is a fascinating body of research on the benefits of this spice. For one thing, oregano has antioxidant compounds that qualify it as a powerful phytomedicinal, including: carvacrol and thymol. The Research Antioxidant effects. A 1993 study by Greek researchers (which appeared in the JAOCS journal) tested oregano leaf extracts (flavonoids) on different products: lard, vegetable oils, etc. The flavonoids stabilized lard against oxidation, and showed antioxidant powers when tested on vegetable oils during storage or frying conditions. Antiviral, antifungal, antibacterial, effects. 1996. In this year, Y.M. Siddiqui, and colleagues, examined the antiviral actions of oregano and clove oils against RNA and DNA viruses. The antiviral powers of oregano oil were made clear. A peek through the electron microscope showed that the viruses' outer protective membrane "disintegrated" after exposure to the oregano oil. In another 1996 paper which appeared in the Journal of Agricultural Food Chemistry, investigators led by Minas Arsenakis tested extracts from oregano oil against eight strains of bacteria, such as: Escherichia coli (otherwise affectionately known as E. coli, and sometimes found in poorly packaged juice products, and elsewhere), Salmonella, staph, Bacillus, and other nasties. The findings? The essential oil of oregano was "extremely bactericidal" (antibacterial), even at very dilute concentrations. Even "watered down" preparations caused "considerable decrease in bacterial growth rates." 1998. Toward the end of 1998, Dutch researchers -- A. Ultee, et al. -- examined the effectiveness of one of oregano's most potent compounds, carvacrol (mentioned earlier), against the food-borne baddy, Bacillus cereus. The results showed that the compound was effective against this bug based on "dose," from total block on growth (for the top concentration) to reducing spread of the Bacillus bacteria (for the lowest). Take-home message? The more science reveals about the benefits of ancient foods and condiments -- such as oregano -- the more we can appreciate the wisdom of our ancestors in having harnessed foods with such inherent power. Oregano is infinitely more than just a nice, Italian spice. REFERENCES Siddiqui, Y.M., et al. "Effect of essential oils on the enveloped viruses: antiviral activity of oregano oils on herpes simplex virus type I and Newcastle disease virus," Medical Sciences Research 24(3):185-186, 1996. Sivropoulou, Afroditi, et al. "Antimicrobial and cytotoxic activities of Origanum essential oils," J Agric Food Chem 44:1202-1205, 1996. Ultee, A., et al. "Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus," J Appl Microbiol 85(2):211-218, 1998. Vekiari, S.A., et al. "Oregano flavonoids as lipid antioxidants," JAOCS 70(5):483-487, 1993. |
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