publication . Article . Other literature type . 2017

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

Gutiérrez-Grijalva, Erick P.; Picos-Salas, Manuel A.; Leyva-López, Nayely; Criollo-Mendoza, Marilyn S.; Vazquez-Olivo, Gabriela; Heredia, J. Basilio;
  • Published: 01 Dec 2017
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 ...
Subjects
free text keywords: Flavones, chemistry.chemical_classification, chemistry, Phytochemical, Folk medicine, Biology, Hydroxybenzoic acid, Herb, food.ingredient, food, Traditional medicine, Flavonols, Biological activity, Antioxidant, medicine.medical_treatment, medicine, oregano, flavonoids, phenolic acids, hydroxycinnamic acids, hydroxybenzoic acids, phytochemicals, Botany, QK1-989, Review
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124 references, page 1 of 9

Calpouzos, L.. Botanical aspects of oregano. Econ. Bot.. 1954; 8: 222-223 [DOI]

Franz, C., Novak, J.. Sources of essential oils. Handbook of Essential Oils. 2009: 39-81

Pascual, M.E., Slowing, K., Carretero, E., Sánchez Mata, D., Villar, A.. Lippia: Traditional uses, chemistry and pharmacology: A review. J. Ethnopharmacol.. 2001; 76: 201-214 [OpenAIRE] [PubMed] [DOI]

Leyva-López, N., Nair, V., Bang, W.Y., Cisneros-Zevallos, L., Heredia, J.B.. Protective role of terpenes and polyphenols from three species of oregano (Lippia graveolens, Lippia palmeri and Hedeoma patens) on the suppression of lipopolysaccharide-induced inflammation in RAW 264.7 macrophage cells. J. Ethnopharmacol.. 2016; 187: 302-312 [OpenAIRE] [PubMed] [DOI]

Lattanzio, V., Kroon, P.A., Quideau, S., Treutter, D., Daayf, F., Lattanzio, V.. Plant phenolics—Secondary metabolites with diverse functions. Recent Advances in Polyphenol Research. 2008; Volume 1

Vermerris, W., Nicholson, R.. The role of phenols in plant defense. Phenolic Compound Biochemistry. 2006: 211-234

Croteau, R., Kutchan, T.M., Lewis, N.G., Buchanan, B., Gruissem, W., Jones, R.. Natural products (secondary metabolites). Biochemistry & Molecular Biology of Plants. 2015: 1250-1318

Leyva-López, N., Gutiérrez-Grijalva, E., Vazquez-Olivo, G., Heredia, J.. Essential oils of oregano: Biological activity beyond their antimicrobial properties. Molecules. 2017; 22 [OpenAIRE] [PubMed] [DOI]

Lin, L.-Z., Mukhopadhyay, S., Robbins, R.J., Harnly, J.M.. Identification and quantification of flavonoids of Mexican oregano (Lippia graveolens) by LC-DAD-ESI/MS analysis. J. Food Compos. Anal.. 2007; 20: 361-369 [OpenAIRE] [PubMed] [DOI]

Gonçalves, S., Moreira, E., Grosso, C., Andrade, P.B., Valentão, P., Romano, A.. Phenolic profile, antioxidant activity and enzyme inhibitory activities of extracts from aromatic plants used in mediterranean diet. J. Food Sci. Technol.. 2017; 54: 219-227 [OpenAIRE] [PubMed] [DOI]

Cartea, M.E., Francisco, M., Soengas, P., Velasco, P.. Phenolic compounds in Brassica vegetables. Molecules. 2010; 16: 251-280 [OpenAIRE] [PubMed] [DOI]

Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V., Peralta, R.M.. Phenolic compounds in fruits—An overview. Int. J. Food Sci. Technol.. 2012; 47: 2023-2044 [OpenAIRE] [DOI]

Khoddami, A., Wilkes, A.M., Roberts, H.T.. Techniques for analysis of plant phenolic compounds. Molecules. 2013; 18: 2328-2375 [OpenAIRE] [PubMed] [DOI]

Vermerris, W., Nicholson, R.. Families of phenolic compounds and means of classification. Phenolic Compound Biochemistry. 2008: 1-34

Gutiérrez-Grijalva, E.P., Ambriz-Pére, D.L., Leyva-López, N., Castillo-López, R.I., Heredia, J.B.. Review: Dietary phenolic compounds, health benefits and bioaccessibility. Arch. Latinoam. Nutr.. 2016; 66: 87-100 [OpenAIRE]

124 references, page 1 of 9
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 ...
Subjects
free text keywords: Flavones, chemistry.chemical_classification, chemistry, Phytochemical, Folk medicine, Biology, Hydroxybenzoic acid, Herb, food.ingredient, food, Traditional medicine, Flavonols, Biological activity, Antioxidant, medicine.medical_treatment, medicine, oregano, flavonoids, phenolic acids, hydroxycinnamic acids, hydroxybenzoic acids, phytochemicals, Botany, QK1-989, Review
Download fromView all 5 versions
Plants
Article . 2017
Provider: Crossref
Plants
Article
Provider: UnpayWall
Plants
Article . 2017
124 references, page 1 of 9

Calpouzos, L.. Botanical aspects of oregano. Econ. Bot.. 1954; 8: 222-223 [DOI]

Franz, C., Novak, J.. Sources of essential oils. Handbook of Essential Oils. 2009: 39-81

Pascual, M.E., Slowing, K., Carretero, E., Sánchez Mata, D., Villar, A.. Lippia: Traditional uses, chemistry and pharmacology: A review. J. Ethnopharmacol.. 2001; 76: 201-214 [OpenAIRE] [PubMed] [DOI]

Leyva-López, N., Nair, V., Bang, W.Y., Cisneros-Zevallos, L., Heredia, J.B.. Protective role of terpenes and polyphenols from three species of oregano (Lippia graveolens, Lippia palmeri and Hedeoma patens) on the suppression of lipopolysaccharide-induced inflammation in RAW 264.7 macrophage cells. J. Ethnopharmacol.. 2016; 187: 302-312 [OpenAIRE] [PubMed] [DOI]

Lattanzio, V., Kroon, P.A., Quideau, S., Treutter, D., Daayf, F., Lattanzio, V.. Plant phenolics—Secondary metabolites with diverse functions. Recent Advances in Polyphenol Research. 2008; Volume 1

Vermerris, W., Nicholson, R.. The role of phenols in plant defense. Phenolic Compound Biochemistry. 2006: 211-234

Croteau, R., Kutchan, T.M., Lewis, N.G., Buchanan, B., Gruissem, W., Jones, R.. Natural products (secondary metabolites). Biochemistry & Molecular Biology of Plants. 2015: 1250-1318

Leyva-López, N., Gutiérrez-Grijalva, E., Vazquez-Olivo, G., Heredia, J.. Essential oils of oregano: Biological activity beyond their antimicrobial properties. Molecules. 2017; 22 [OpenAIRE] [PubMed] [DOI]

Lin, L.-Z., Mukhopadhyay, S., Robbins, R.J., Harnly, J.M.. Identification and quantification of flavonoids of Mexican oregano (Lippia graveolens) by LC-DAD-ESI/MS analysis. J. Food Compos. Anal.. 2007; 20: 361-369 [OpenAIRE] [PubMed] [DOI]

Gonçalves, S., Moreira, E., Grosso, C., Andrade, P.B., Valentão, P., Romano, A.. Phenolic profile, antioxidant activity and enzyme inhibitory activities of extracts from aromatic plants used in mediterranean diet. J. Food Sci. Technol.. 2017; 54: 219-227 [OpenAIRE] [PubMed] [DOI]

Cartea, M.E., Francisco, M., Soengas, P., Velasco, P.. Phenolic compounds in Brassica vegetables. Molecules. 2010; 16: 251-280 [OpenAIRE] [PubMed] [DOI]

Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V., Peralta, R.M.. Phenolic compounds in fruits—An overview. Int. J. Food Sci. Technol.. 2012; 47: 2023-2044 [OpenAIRE] [DOI]

Khoddami, A., Wilkes, A.M., Roberts, H.T.. Techniques for analysis of plant phenolic compounds. Molecules. 2013; 18: 2328-2375 [OpenAIRE] [PubMed] [DOI]

Vermerris, W., Nicholson, R.. Families of phenolic compounds and means of classification. Phenolic Compound Biochemistry. 2008: 1-34

Gutiérrez-Grijalva, E.P., Ambriz-Pére, D.L., Leyva-López, N., Castillo-López, R.I., Heredia, J.B.. Review: Dietary phenolic compounds, health benefits and bioaccessibility. Arch. Latinoam. Nutr.. 2016; 66: 87-100 [OpenAIRE]

124 references, page 1 of 9
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