Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits
2017; Multidisciplinary Digital Publishing Institute; Volume: 7; Issue: 1 Linguagem: Inglês
10.3390/plants7010002
ISSN2223-7747
AutoresErick P. Gutiérrez‐Grijalva, Manuel Adrián Picos‐Salas, Nayely Leyva‐López, Marilyn S. Criollo-Mendoza, Gabriela Vázquez-Olivo, J. Basilio Heredia,
Tópico(s)Phytochemicals and Medicinal Plants
ResumoSeveral herb species classified as oregano have been widely used in folk medicine to alleviate inflammation-related diseases, respiratory and digestive disorders, headaches, rheumatism, diabetes and others. These potential health benefits are partially attributed to the phytochemical compounds in oregano such as flavonoids (FL) and phenolic acids (PA). Flavonoids and phenolic acids are among the most abundant and most studied phytochemicals in oregano species. Epidemiological, in vitro and in vivo experiments have related long-term consumption of dietary FL and PA with a decreased risk of incidence of chronic diseases. The aim of this manuscript is to summarize the latest studies on the identification and distribution of flavonoids and phenolic compounds from oregano species and their potential antioxidant, anti-inflammatory and anti-cancer health benefits.
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