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Review
. 2017 Dec 26;7(1):2.
doi: 10.3390/plants7010002.

Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits

Erick P Gutiérrez-Grijalva  1 , Manuel A Picos-Salas  2 , Nayely Leyva-López  3 , Marilyn S Criollo-Mendoza  4 , Gabriela Vazquez-Olivo  5 , J Basilio Heredia  6
Affiliations
Review

Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits

Erick P Gutiérrez-Grijalva et al. Plants (Basel). .

Abstract

Several 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.

Keywords: antioxidant; flavones; flavonoids; flavonols; hydroxybenzoic acids; hydroxycinnamic acids; oregano; phenolic acids; phytochemicals.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
General structure of hydroxycinnamic acids, hydroxybenzoic acids and flavonoids.
Figure 2
Figure 2
Chemical structure of common flavones commonly found in oregano species. (a) apigenin, (b) luteolin, (c) scutellarein, (d) apigenin-7-O-glucoside, (e) luteolin-7-O-glucoside, (f) luteolin-7-O-glucuronide. Structures from Phenol-Explorer Database, Version 3.6 [20].
See this image and copyright information in PMC

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