- Oregano contains an impressive list of plant-derived chemical compounds that are known to have disease-preventing and health-promoting properties.
- The herb parts contain no cholesterol; however, they are a rich source of dietary fiber, which helps to control blood cholesterol levels.
- It contains health beneficial essential oils such as carvacrol, thymol, limonene, pinene, ocimene, and caryophyllene. The leaves and flowering stem of the plant are strongly antiseptic, anti-spasmodic, carminative, cholagogue (help gall bladder secretion), diaphoretic (sweat production), expectorant, stimulant, and mildly tonic properties. Its beverage is taken by mouth for the treatment of colds, influenza, mild fevers, indigestion, stomach upsets and painful menstruation conditions.
- The herb is rich in poly-phenolic flavonoidantioxidants (vitamin A, carotenes, lutein, zea-xanthin, and cryptoxanthin) and has been rated as one of the plant sources with the highest antioxidant These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
- The active principles in the herb may improve the gut motility in addition to increase the digestion power by facilitating copious gastro-intestinal enzyme secretions.
- This marvelous herb is an excellent source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure caused by high sodium. Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase. Iron helps prevent anemia. Magnesium and calcium are important minerals for bone metabolism.
- The leaves and flowering stem of the oregano plant have antiseptic, antispasmodic, carminative, increase bile secretion, diaphoretic, expectorant, stimulant and mildly tonic properties.
- Thymol has been found to have antiseptic, antibacterial, and anti-fungal activities.
Value per 100 g
Total lipid (fat)
Carbohydrate, by difference
Fiber, total dietary
Vitamin C, total ascorbic acid
Vitamin A, RAE
Vitamin A, IU
Vitamin E (alpha-tocopherol)
Vitamin D (D2 + D3)
Vitamin K (phylloquinone)
Fatty acids, total saturated
Fatty acids, total monounsaturated
Fatty acids, total polyunsaturated
(Source: USDA National Nutrient data base)