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Cardiovascular Risk Factors
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Utilization of herbs and spices can also be useful to help reduce sodium intake while preserving taste and flavor. It is possible that use of additional herbs increases the intensity of certain aromas and flavors in a cross-modal interaction, and this leads to the increased saltiness perception. In a controlled taste study, the addition of oregano, basil, marjoram, thyme, and bay leaf leads to maintenance of flavor in the presence of sodium reduction in both tomato and chicken noodle soup (Wang et al., 2014). A blend of the herbs and spices cumin, ginger, paprika, and turmeric maintained flavor in legume dishes as tested with 94 participants in a randomized cross-over study despite a 50% reduction in sodium from the control dishes (Dougkas et al., 2019). There is a potential application for this approach in the home setting. In a multifactorial behavioral intervention among adults at risk for CVD (Anderson et al., 2015), culinary education sessions including the utilization of herbs in home cooking settings led to a reduction of sodium measured by urinary sodium excretion.
Monographs of essential oils that have caused contact allergy / allergic contact dermatitis
Published in Anton C. de Groot, Monographs in Contact Allergy, 2021
Origanum majorana L., popularly known as sweet marjoram, is a herb or undershrub, which can grow to 40–60 cm. The plant is native to Cyprus and Turkey and sometimes naturalized, especially in the Mediterranean region. The sweet marjoram is one of the most important culinary herbs of the western world, widely cultivated in Europe, Africa, southern Asia and the Americas (10). The flowering tops of marjoram are steam-distilled to produce the essential oil of sweet marjoram, which is used in commercial food flavoring (e.g. baked goods, processed vegetables, condiments, soups, snack foods and gravies [3,4]), liqueurs, perfumes, cosmetics, pharmaceuticals and industrial products such as fungicides or insecticides (1,2,4).
The Role of Herbal Medicines in Female Genital Infections
Published in Megh R. Goyal, Hafiz Ansar Rasul Suleria, Ramasamy Harikrishnan, The Role of Phytoconstitutents in Health Care, 2020
The herb is used as a spice in many types of foods, and its leaves, flowers, and essential oils are used as medicine. It contains many compounds with a wide range of biological activities such as flavonoids, triterpenes, and cafeic acid derivatives [61]. Method of Use: The marjoram herb is used for local functions in a disinfecting, anti-inflammatory, anti-septic way and tightens the mucous membrane in a delicate way. It is used as a vaginal steaming or douching, tea, and suppositories [83].
GC/MS analysis and potential synergistic effect of mandarin and marjoram oils on Helicobacter pylori
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2022
Rawah H. Elkousy, Nada M. Mostafa, Ahmed M. Abd-alkhalek, Mahmoud A. El Hassab, Sara T. Al-Rashood, Wagdy M. Eldehna, Omayma A. Eldahshan
Marjoram and mandarin oils are the most widely available and highly consumed by humans due to their nutritional and medicinal values and very low toxic effects. The current study revealed the promising synergistic effects of the volatile constituents from marjoram and mandarin leaves against Helicobacter pylori, offering a natural remedy for pharmaceutical industries to combat this bacterial infection. Furthermore, the major compounds of both oils were evaluated in-silico, and demonstrated superior biological activities, excellent safety margins and desired pharmacokinetic properties making them excellent candidates to manage H. pylori.
The comparison of the effect of Origanum vulgare L. extract and vitamin C on the gentamycin-induced nephrotoxicity in rats
Published in Drug and Chemical Toxicology, 2022
Mahdieh Raeeszadeh, Mahtab Rezaee, Abolfazl Akbari, Nadia Khademi
Marjoram or Origanum vulgare is a common edible plant used as a spice in many parts of the world. Marjoram is a genus of the mint family and has several species. According to scientific reports, this plant has strong antioxidant and antimicrobial properties against human pathogens as well as food spoilage agents (Cao et al. 1998).