The effects of essential oils and aqueous tea infusions of oregano (Origanum vulgareL. spp.hirtum), thyme (Thymus vulgarisL.) and wild thyme (Thymus serpyllumL.) on the copper-induced oxidation of human low-density lipoproteins

Kulišić, Tea; Kriško, Anita; Dragović–Uzelac, Verica; Miloš, Mladen; Pifat, Greta

doi:10.1080/09637480601108307

Cited by 59 publications

(45 citation statements)

References 12 publications

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“…The major aqueous constituents of oregano are rosmarinic acid, eriocitrin, luteolin-7-oglucoside, apigenin-7-O-glucoside, origanol A and B, and ursolic acid (Sheibani et al, 2010). Rosmarinic acid and origanol A and B, which are the most abundant components of the aqueous extract of oregano, have antioxidative activities (Kulisic et al, 2007;Matsuura et al, 2003). Previous studies have reported that the essential oil of O. vulgare has antioxidant capacity, which has been linked to components such as thymol, carvacrol, d-terpinene, and p-cymene (Halici et al, 2005;Odabasoglu et al, 2004;Russo et al, 2002).…”

Section: Cyclophosphamidementioning

confidence: 99%

Protective effects ofOriganum vulgareethanol extract against cyclophosphamide-induced liver toxicity in mice

Habibi

Shokrzadeh²,

Chabra³

et al. 2014

Pharmaceutical Biology

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Context: Despite its wide clinical use, cyclophosphamide (CP), an alkylating chemotherapeutic agent, possesses many adverse effects, including hepatotoxicity. Because Origanum vulgare L. (Lamiaceae) has antioxidative properties, it might protect against above-mentioned damage.Objective: This study evaluated the protective effects of O. vulgare extract on CP-induced liver toxicity. Materials and methods: Mice were pretreated with aerial parts of O. vulgare ethanolic extract (intraperitoneally) at doses of 50, 100, 200, and 400 mg/kg for 7 consecutive days before the administration of a single 200 mg/kg intraperitoneal dose of CP 1 h after the last injection of O. vulgare. After 24 h, animals were anesthetized, blood samples and hepatic tissues were collected and used for biochemical and histological examination. Results: Serum levels of hepatic markers were increased after CP treatment but restored in the O. vulgare-pretreated groups. The serum ALT, AST, and ALP of the CP group were 196.49 ± 3.82, 143.78 ± 4.79, and 203.18 ± 3.81 IU/l, respectively. However, pretreatment with 400 mg/kg O. vulgare significantly decreased the serum ALT, AST, and ALP to 52.49 ± 2.18, 44.78 ± 2.06, and 65.62 ± 1.73 IU/l, respectively (p50.001). Histological examinations also confirmed the protective effects of O. vulgare against CP-induced liver toxicity. Discussion and conclusion: Our results reveal that O. vulgare with high amount of flavonoids and phenolic compounds induces potent hepatoprotective mechanisms against CP. Therefore, O. vulgare might help defend the body against the side effects, particularly hepatic damages induced by chemotherapeutic agents.

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Section: Cyclophosphamidementioning

confidence: 99%

Protective effects ofOriganum vulgareethanol extract against cyclophosphamide-induced liver toxicity in mice

Habibi

Shokrzadeh²,

Chabra³

et al. 2014

Pharmaceutical Biology

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“…Caffeic acid and gallic acid are naturally found in the majority of herbs and are present in the free form or commonly bound as esters, depsides, and/or glycosides. Rosmarinic acid is a typical active compound of sage, marjoram, oregano and other herbs; (+)-catechin is free or as an ester mainly with gallic acid (Ziaková & Brandšteterová 2003;Yanishlieva et al 2006;Kivilompolo & Hyötyläinen 2007;Kulisic et al 2007;Velíšek 2009 etc. ).…”

Section: Determination Of Antioxidant Capacity Of Extractsmentioning

confidence: 99%

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Chrpová¹,

Kouřimská²,

Gordon³

et al. 2010

Czech J. Food Sci.

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Chrpová D., Kouřimská L., Gordon M.H., Heřmanová V., Roubíčková I., Pánek J. (2010): Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech J. Food Sci., 28: 317-325.The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore water was used as the extraction agent. Besides antioxidant capacity, the content of total phenolic compounds was also measured and a strong correlation between these two variables was found. The extracts of lemon balm (melissa officinalis L.), peppermint (mentha x piperita L.), oregano (origanum vulgare L.), Greek oregano (origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea in the case of oregano and peppermint. Lower activity was observed in the case of rosemary (rosmarinus officinalis L.), marjoram (majorana hortensis), hyssop (hyssopus officinalis L.), sweet basil (ocimum basilicum), and lovage (Levisticum officinale Koch.). The inhibitory activity of the herb extracts was monitored also during the autooxidation of lard. Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. The extracts of peppermint, oregano, rosemary, winter savory, lemon balm and hyssop showed middle activity comparable to that of α-tocopherol. The antioxidant capacity of sweet basil and lovage was insignificant.

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“…Carvacrol minimizes oxidation of the lipid components in foods and can serve as a natural replacement of synthetic antioxidative food additives [11]. EOs and aqueous tea infusions obtained from oregano, thyme and wild thyme prevent oxidation of LDL that transport dangerous cholesterol and triglycerides from the liver to peripheral tissues [12]. Jukic et al [13] found that thymol, carvacrol and their derivatives exhibited a strong inhibitory effect on acetylcholinesterase (AChE), an enzyme that degrades the neurotransmitter acetylcholine.…”

mentioning

confidence: 99%

Cytotoxic, anti-carcinogenic and antioxidant properties of the most frequent plant volatiles

Slameñová¹,

Horváthová²

2013

neo

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Flowers, berries, leaves, barks and roots of different plants have been used through the ages as a source of flavor in food and perfume preparations. The volatiles responsible for the flavor of botanicals can be extracted from the plant material as "essential oils" (EOs), called also volatile oils or ethereal oils. The term essential is intended to indicate that the oil is the fragrant essence of the plant from which it is extracted. EOs are constituted by hydrocarbons (monoterpenes and sesquiterpenes) and oxygenated compounds (alcohols, esters, ethers, aldehydes, ketones, lactones, phenols and phenol ethers). Of the numerous groups of naturally occurring compounds examined so far terpenes are known as fragrances and flavoring agents. The data reported in this review including the data obtained in our laboratory show that many of EOs exhibit a range of biological activities inclusive of antioxidative, anti-mutagenic and anti-carcinogenic activities. Most of them belong to phytochemicals with chemopreventive potential. On the other hand some herbal products can cause serious adverse effects. A complex research of toxic, genotoxic, anti-mutagenic and anti-carcinogenic effects of EOs is therefore very important.

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The effects of essential oils and aqueous tea infusions of oregano (Origanum vulgareL. spp.hirtum), thyme (Thymus vulgarisL.) and wild thyme (Thymus serpyllumL.) on the copper-induced oxidation of human low-density lipoproteins

Cited by 59 publications

References 12 publications

Protective effects ofOriganum vulgareethanol extract against cyclophosphamide-induced liver toxicity in mice

Protective effects ofOriganum vulgareethanol extract against cyclophosphamide-induced liver toxicity in mice

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Cytotoxic, anti-carcinogenic and antioxidant properties of the most frequent plant volatiles

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