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J.Health Sci., 52(2), 169-173, 2006
Antioxidant and Antiinflammatory Activities of Oregano Extract
Kyoji Yoshino,*, a Naoki Higashi,b and Kunimasa Kogac
aDepartment of Chemistry and Biochemistry, Numazu College of Technology, 3600 Ooka, Numazu, Shizuoka 410-8501, Japan, bDepartment of Food Science and Human Nutrition, Tokyo Metropolitan College, 3-6-33 Azuma-cho, Akishima, Tokyo 196-8540, Japan, and cDepartment of Biological Science and Technology, Tokai University, 317 Nishino, Numazu, Shizuoka 410-0395, Japan
The antioxidant activity of the crude extract prepared from oregano (Origanum vulgare L.) and its antiinflammatory activities in mouse models of stress-induced gastritis and contact hypersensitivity were investigated. Oregano extract was a substrate for peroxidase, similar to phenol. Oregano extract exhibited iron-reducing activity, although its strength was approximately one-fifth of that of ascorbic acid. Oral administration of oregano extract significantly prevented mouse gastritis induced by cold-restraint stress. Percutaneous administration of oregano extract also significantly prevented mouse contact hypersensitivity induced by oxazolone. These antiinflammatory activities of oregano extract tended to be weaker than those of hydrocortisone. The antioxidant activities of oregano extract appear to contribute to its preventive effects against inflammatory diseases, such as stress-induced gastritis and contact hypersensitivity in mice.
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