Mexican oregano (Lippia graveolens kunth) as source of bioactive compounds: A review

Israel Bautista-Hernández, Cristóbal N. Aguilar*, Guillermo C.G. Martínez-ávila, Cristian Torres-León, Anna Ilina, Adriana C. Flores-Gallegos, Deepak Kumar Verma, Mónica L. Chávez-González*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

34 Citations (Scopus)

Abstract

Lippia graveolens is a traditional crop and a rich source of bioactive compounds with various properties (e.g., antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic, and cyto-toxicity) that is primarily cultivated for essential oil recovery. The isolated bioactive compounds could be useful as additives in the functional food, nutraceuticals, cosmetics, and pharmaceutical industries. Carvacrol, thymol, β-caryophyllene, and p-cymene are terpene compounds contained in oregano essential oil (OEO); flavonoids such as quercetin O-hexoside, pinocembrin, and galangin are flavonoids found in oregano extracts. Furthermore, thermoresistant compounds that remain in the plant matrix following a thermal process can be priced in terms of the circular economy. By using better and more selective extraction conditions, the bioactive compounds present in Mexican oregano can be studied as potential inhibitors of COVID-19. Also, research on extraction tech-nologies should continue to ensure a higher quality of bioactive compounds while preventing an undesired chemical shift (e.g., hydrolysis). The oregano fractions can be used in the food, health, and agricultural industries.

Original languageEnglish
Article number5156
JournalMolecules
Volume26
Issue number17
DOIs
Publication statusPublished - 1 Sept 2021
Externally publishedYes

Keywords

  • Bioactive compounds
  • Extraction techniques
  • Lippia graveolens
  • Phenolic compounds

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