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

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Laboratorio de Alimentos Funcionales y Nutracéuticos, Centro de Investigación en Alimentación y Desarrollo, AC. Carretera a Eldorado Km 5.5, Col. Campo el Diez, Culiacán CP 80110, Sinaloa, Mexico
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Laboratorio de Nutrición y Planta de Alimentos, CONACYT-Centro de Investigación en Alimentación y Desarrollo, A.C., Av. Sábalo-Cerritos s/n, Mazatlán CP 82100, Sinaloa, Mexico
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Received: 11 October 2017 / Revised: 21 December 2017 / Accepted: 23 December 2017 / Published: 26 December 2017
(This article belongs to the Special Issue Plant Flavonoids)
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. View Full-Text
Keywords: oregano; flavonoids; phenolic acids; antioxidant; flavones; flavonols; hydroxycinnamic acids; hydroxybenzoic acids; phytochemicals oregano; flavonoids; phenolic acids; antioxidant; flavones; flavonols; hydroxycinnamic acids; hydroxybenzoic acids; phytochemicals
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Gutiérrez-Grijalva, E.P.; Picos-Salas, M.A.; Leyva-López, N.; Criollo-Mendoza, M.S.; Vazquez-Olivo, G.; Heredia, J.B. Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits. Plants 2018, 7, 2.

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