Biological Potential of Culinary Herb Oregano (Origanum Vulgare)

Abstract

In Lamiaceae family, Origanum vulgare L. (O. vulgare) is a significant medicinal herb. With an emphasis on the mechanisms of action of the most significant phytochemicals from O. vulgare subspecies, we described in the current study the critical evaluation of traditional applications, phytochemistry, and antimicrobial capabilities of O. vulgare and its subspecies. O. vulgare's volatile (essential oil) and non-volatile phenolic components (phenolic acids & flavonoids) are its most significant phytochemicals. Thymol and carvacrol, which are present in high concentrations in O. vulgare essential oil (EO), have outstanding antibacterial action either by themselves or in conjunction with other antibiotics.

Interesting findings have been published regarding the exceptional antimicrobial properties of O. vulgare infusions or tea products containing a high concentration of essential oil (EO) against bacterial and fungal microorganisms that are resistant to multiple drugs, including Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans, and Escherichia coli. Enzyme inhibition, efflux pump inhibition, ATP depletion, suppression of biofilm formation, and cytoplasmic membrane damage are O. vulgare's primary antibacterial strategies. Several in-vitro and in-vivo investigations have verified the hirtum subspecies' antibacterial properties. The clinical and preclinical studies demonstrating the antibacterial properties of O. vulgare and its subspecies are supported by the current review.