Antioxidant and Antiinflammatory Activities of Oregano Extract

Yoshino, Kyoji; Higashi, Naoki; Koga, Kunimasa

doi:10.1248/jhs.52.169

Cited by 32 publications

(27 citation statements)

References 10 publications

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“…Damaging of the mucous membrane cells may provoke the production of reactive oxygen species (ROS), which promote inflammation (Yoshino et al, 2006). In this regard, the anti-inflammatory activities of the methanolic and alkaloid extracts from the four plant species were evaluated against TPA-induced mouse ear edema and their inhibitory activities compared with that of indomethacin, a commercially available anti-inflammatory drug that has 91.35% inflammation at a dose of 1.0 mg/ear (Qadeer et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…It is well documented that injury to cells may provoke the production of re-active oxygen and nitrogen species, which are thought to promote inflammation (Reuter et al, 2010;Kielland et al, 2009;Kao et al, 2005). Antioxidants are known to suppress inflammation in a rat arthritis model and in a mouse model of contact hypersensitivity (Yoshino et al, 2006). Other studies indicate that alkaloids and especially phenolics contained in medicinal plants have antioxidant and/or anti-inflammatory activity (Kao et Shaheen et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

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Anti-Inflammatory and Antioxidant Activities of Methanol Extracts and Alkaloid Fractions of four Mexican Medicinal Plants of Solanaceae

et al. 2014

Afr. J. Trad. Compl. Alt. Med.

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Background: Methanol extracts and alkaloid fractions of different parts of four plant species belonging to Solanaceae family and used in Mexican traditional medicine were investigated for their total phenolic contents, anti-inflammatory and antioxidant properties. Materials and Methods: The total phenolic compounds of each extract was determined according to the Folin-Ciocalteu method, while the in vitro radical scavenging activities of the extracts were assessed using the DPPH and ABTS radicals. The in vivo anti-inflammatory activity was determined using the TPA-induced mouse ear edema model. Results:The methanol extracts contained the highest concentrations of phenolic compounds and also exhibited the best reducing power on the DPPH and ABTS radicals, in a concentration-dependent fashion. However, the anti-inflammatory activity did not follow the same trend, as some alkaloid fractions that showed low radical reducing power exhibited the strongest anti-inflammatory activity. Conclusion:The methanol extract obtained from the flowers of Nicotiana glauca presented the best overall performance with the largest amount of phenolic compounds (111 µg garlic acid equivalents/g of extract), the best antioxidant activity (94.80% inhibition of DPPH and 97.57% of ABTS) and the highest anti-inflammatory activity (81.93% inhibition of the inflammation).

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory and Antioxidant Activities of Methanol Extracts and Alkaloid Fractions of four Mexican Medicinal Plants of Solanaceae

et al. 2014

Afr. J. Trad. Compl. Alt. Med.

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“…There have been increasing interests in oregano as natural oxidant for human health and thus lots of studies have been conducted to determine potential health effects of oregano (Yoshino et al, 2006;Avila-Sosa et al, 2010;Chun, Vattem, Lin, & Shetty, 2005). Moreover, extracts from oregano have not only natural antioxidants, but also antimicrobial activity and antifungal activity (Govaris, Solomakos, Pexara, & Chatzopoulou, 2010; Portillo-Ruiz, Viramontes-Ramos, Munoz-Castellanos, Gastelum-Franco, & Nevarez-Moorillon, 2005).…”

Section: Resultsmentioning

confidence: 99%

“…Products from herbs, spices and medicinal plants have a potential health benefits (Nanasombat & Lohasupthawee, 2005;Dadalioğlu & Evrendilek, 2004;Suhaj, 2006;Yoshino et al, 2006;Amarowicz et al, 2009). A growing number of studies have been performed in order to evaluate their chemical profile, test their nutraceutical properties, identify their potent bioactive components, and explore their new applications and detection tools (Rodríguez-Meizoso et al, 2006;Lin, Mukhopadhyay, Robbins, & Harnly, 2007;Dawidowicz & Rado, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves

Karimi¹,

Min²,

Brownmiller³

et al. 2014

JFR

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The effects of dried oregano leaves (Mediterranean and Mexican oregano) extracted using different extraction techniques, solvent types, and six different ratios of each solvent to distilled water on total phenolic (TP) content and antioxidant properties were examined. The Folin-Ciocalteu and 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) assays were performed to assess the antioxidant capacity. The different species of oregano had a significant effect on TP content (107.6 vs. 34.5 mg GAEg -1 in Mexican vs. Mediterranean oregano, respectively) (P<0.05). Comparing extraction techniques, the vortex procedure significantly increased the measured TP content compared to sonication or shaking (P<0.05); however, its effectiveness was sample species and solvent type dependent. Solvent type also had a significant impact on TP content of extracts in decreasing order of acetone, methanol, ethanol, and water (P<0.05). The solvent:water ratio on TP content of each extract was significant (P<0.05); higher TP content was measured for 40:60 and 60:40 acetone:water ratios for Mediterranean and 60:40 and 80:20 acetone:water ratios for Mexican oregano. The antioxidant capacity had a strong relationship with total phenolic contents. The current findings indicated that the species, extraction techniques, solvent type and the ratio of solvent:water had a significance influence on the TP content of two different species of dried oregano leaf, which may be a possible reason behind most variability reported on TP compounds of herbal and medicinal plants.

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“…In contrast with the significant antioxidative and stabilising effects of oregano extracts in lard (measured by photochemiluminescence), no effect on the quality or shelf life of the fat obtained from animals fed with oregano additives was observed (Vichi et al, 2001). Antioxidant properties were demonstrated also for a hydroalcoholic extract of Origanum vulgare leaves by its iron-reducing activity in vitro (Yoshino et al, 2006).…”

Section: Antibacterial Activitymentioning

confidence: 90%

Study on the assessment of plants/herbs, plant/herb extracts and their naturally or synthetically produced components as ‘additives’ for use in animal production

Vienna

Graz

Hohenheim

et al. 2007

EFS3

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A As ss se es ss sm me en nt t o of f p pl la an nt ts s/ /h he er rb bs s a an nd d e ex xt tr ra ac ct ts s I In nt tr ro od du uc ct ti io on n 5 5 M Mo on no og gr ra ap ph hs s o of f t th he e f fo ol ll lo ow wi in ng g s sp pe ec ci ie es s: : FOREWORDIn September 2003 the European Parliament and the Council of the European Union adopted the Regulation No. 1831/2003 on additives for use in animal nutrition. The purpose of this regulation is to establish a Community procedure for authorising the placing on the market and use of feed additives and to lay down rules for the supervision and labelling of feed additives and premixtures in order to provide the basis for the assurance of a high level of protection of human health, animal health and welfare, environment, and "users and consumers" interests in relation to feed additives, whilst ensuring the effective functioning of the internal market. Under the current regulation detailed guidelines for some family of products are completely missing, that it is the case of the plants/herbs, plant/herb extracts and their naturally or synthetically produced components. For this reason it is one of the priorities of the FEEDAP Panel to implement guidelines/guidance for these types of compounds.It has been observed that plant/herbs and their extracts are increasingly being used (and informally marketed) not only as sensory additives, but also for other purposes not covered by the legislation, notably better growth or feed conversion, improved meat quality, and for prophylactic purposes. There are strong indications that such use will further increase as replacement additives for the antibiotic growth promoters whose use will be prohibited by the end of 2005.Nowadays, a compiled list of these compounds or extracts does not exists although the European Federation of Animal Feed Additive Manufacturers (FEFANA) notes that some 280 plant extracts and a further 1700 chemically defined compounds have been used within Member States as sensory additives in animal feeds.The results of this study will be used by EFSA, in consultation with the European Commission, Member States and other stakeholders, to provide input for the development of guidance/guidelines documents for the authorisation of plants/herbs, plant/herb extracts and their naturally or synthetically produced components for use in animal nutrition. ASSESSMENT OF PLANTS/HERBS, PLANT/HERB EXTRACTS AND THEIR NATURALLY OR SYNTHETICALLY PRODUCED COMPONENTS AS "ADDITIVES" FOR USE INTRODUCTIONThe last two decades have seen a substantial increase in use of herbs/botanicals and their products not only as herbal medicinal products and for food supplements, but also in the field of animal nutrition. The use of herbal feed additives, which include essential oils and (exotic) herbal mixtures, is extensively promoted by the producers, but the scientific background underpinning their use often is limited. Consequently an adequate knowledge of quality control (content of active substance(s) stability), efficacy and safety is oft...

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Antioxidant and Antiinflammatory Activities of Oregano Extract

Cited by 32 publications

References 10 publications

Anti-Inflammatory and Antioxidant Activities of Methanol Extracts and Alkaloid Fractions of four Mexican Medicinal Plants of Solanaceae

Anti-Inflammatory and Antioxidant Activities of Methanol Extracts and Alkaloid Fractions of four Mexican Medicinal Plants of Solanaceae

Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves

Study on the assessment of plants/herbs, plant/herb extracts and their naturally or synthetically produced components as ‘additives’ for use in animal production

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