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North American Herb & Spice Super Strength Oreganol Liquid is the triple strength oregano oil P73 a blend of edible species of wild oregano grown on natural mineral rich soils. This growing condition along with their dedication to a chemical and alcohol free extraction is the reason P73 Oreganol oil has a unique chemical profile, which is ideal for human consumption. This same oregano species can be grown elsewhere and not have the same effect of the P73, it is truly one of a kind.
Oregano / Wild Marjoram - Parts used and where grown
Oregano is an aromatic perennial herb that can grow to about two feet in height. It is native to the Mediterranean region but is cultivated worldwide. In addition to European oregano, there are several types of related species, including Greek/Turkish oregano (Origanum onites) and Mexican oregano (Lippia graveolens, Lippa palmeri). These should not be considered substitutes for true oregano, though they may have similar properties. The leaves as well as the volatile oil of these various species are used medicinally, but must be carefully distinguished as they are quite different.
Historical or Traditional Use
The name Oreganum is the contraction of two Greek words, oros meaning mountain and ganos meaning joy. Together the words suggest the beauty that oregano lends to the fields and hilltops on which it grows. Oregano was used extensively by the Greeks for conditions ranging from convulsions to heart failure. Nineteenth-century American Eclectic physicians (doctors who recommended herbal medicines) employed oregano as both a general tonic and to promote menstruation.
This dried herb contains several constituents, including volatile oil (up to 3%), such as carvacrol, thymol, and borneol, plus flavonoids, rosmarinic acid, triterpenoids (e.g. ursolic and oleanolic acid), sterols, and vitamin A and vitamin C. The thymol and carvacrol contents in oregano are responsible for its antimicrobial and antifungal effects. A test tube study demonstrated that oil of oregano, and carvacrol in particular, inhibited the growth of Candida albicans far more effectively than a commonly employed antifungal agent called calcium magnesium caprylate. Clinical studies are still needed to confirm these actions in humans.
In addition to its anti-fungal action, and according to the results of another test tube study from Australia, oregano oil has a strong anti-microbial action against a wide number of bacteria, including Escherichia coli, Klebsiella pneumoniae, Salmonella enterica, and Staphylococcus aureus. Other test tube studies have shown that oregano from the Mexican (Lippia) species was more effective than the prescription medication tinidazol in inhibiting the parasite giardia (Giardia duodenalis). In another test tube study, volatile oils of oregano, thyme, cinnamon, and cumin were individually able to stop the growth of another food-borne pathogen called Aspergillus parasiticus. Higher concentrations of these volatile oils were also able to stop the production of aflatoxin, a potent poison from the food moldAspergillus. Together these facts suggest the volatile oils in oregano used during food processing have an important role in preventing the spoilage of food and in reducing the risk of ingesting harmful bacteria, fungi, and parasites. Again, these actions have not yet been confirmed by human clinical trials. The German Commission E does not approve oregano for any medical indication.