Bio-efficacy of the Essential Oil of Oregano (Origanum vulgare Lamiaceae. Ssp. Hirtum).
Grondona, E., G. Gatti, A. G. Lopez, L. R. Sanchez, V. Rivero, O. Pessah, M. P. Zunino, and A. A. Ponce. “Bio-Efficacy of the Essential Oil of Oregano (Origanum Vulgare Lamiaceae. Ssp. Hirtum).” [In eng]. Plant Foods Hum Nutr 69, no. 4 (Dec 2014): 351-7.
Essential Oil(s): essential oil isolated from Origanum vulgare L.
Microorganism(s): different Gram (−) and (+) strains
Exploring the anti- Burkholderia cepacia complex activity of essential oils: A preliminary analysis.
Essential Oil(s): essential oils extracted from six different medicinal plants (Eugenia caryophyllata, Origanum vulgare, Rosmarinus officinalis, Lavandula officinalis, Melaleuca alternifolia, and Thymus vulgaris)
Microorganism(s): 18 bacterial type strains belonging to the 18 known species of the Burkholderia cepacia complex (Bcc)
Notes: re: infection in immunocompromised patients, especially cystic fibrosis
Maida, I., A. Lo Nostro, G. Pesavento, M. Barnabei, C. Calonico, E. Perrin, C. Chiellini, et al. “Exploring the Anti-Burkholderia Cepacia Complex Activity of Essential Oils: A Preliminary Analysis.” [In eng]. Evid Based Complement Alternat Med 2014 (2014): 573518.
Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil.
Essential Oil(s): oregano (Origanum vulgare) essential oil and extracts
Microorganism(s): seven bacteria, including Listeria strains (L. monocytogenes and L. innocua)
Benefit?: yes, for oil only
Teixeira, B., A. Marques, C. Ramos, C. Serrano, O. Matos, N. R. Neng, J. M. Nogueira, J. A. Saraiva, and M. L. Nunes. “Chemical Composition and Bioactivity of Different Oregano (Origanum Vulgare) Extracts and Essential Oil.” [In eng]. J Sci Food Agric 93, no. 11 (Aug 30 2013): 2707-14.
Antibacterial activities of essential oils from eight Greek aromatic plants against clinical isolates of Staphylococcus aureus.
Essential Oil(s): essential oils from eight aromatic plants, including Origanum vulgare and Origanum dictamnus
Microorganism(s): 24 clinical isolates of S. aureus
Alexopoulos, A., A. C. Kimbaris, S. Plessas, I. Mantzourani, I. Theodoridou, E. Stavropoulou, M. G. Polissiou, and E. Bezirtzoglou. “Antibacterial Activities of Essential Oils from Eight Greek Aromatic Plants against Clinical Isolates of Staphylococcus Aureus.” [In eng]. Anaerobe 17, no. 6 (Dec 2011): 399-402.
Antibacterial activity of oregano (Origanum vulgare Linn.) against gram positive bacteria.
Essential Oil(s): essential oil of oregano (Origanum vulgare)
Microorganism(s): 111 Gram-positive bacterial isolates belonging to 23 different species related to 3 genera
Saeed, S., and P. Tariq. “Antibacterial Activity of Oregano (Origanum Vulgare Linn.) against Gram Positive Bacteria.” [In eng]. Pak J Pharm Sci 22, no. 4 (Oct 2009): 421-4.
Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens.
Essential Oil(s): essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.)
Microorganism(s): Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus
Notes: re: foodborne pathogens
Dadalioglu, I., and G. A. Evrendilek. “Chemical Compositions and Antibacterial Effects of Essential Oils of Turkish Oregano (Origanum Minutiflorum), Bay Laurel (Laurus Nobilis), Spanish Lavender (Lavandula Stoechas L.), and Fennel (Foeniculum Vulgare) on Common Foodborne Pathogens.” [In eng]. J Agric Food Chem 52, no. 26 (Dec 29 2004): 8255-60.
Antimicrobial agents from plants: Antibacterial activity of plant volatile oils.
Essential Oil(s): volatile oils of black pepper [Piper nigrum L. (Piperaceae)], clove [Syzygium aromaticum (L.) Merr. and Perry (Myrtaceae)], geranium [Pelargonium graveolens L’Herit (Geraniaceae)], nutmeg [Myristica fragrans Houtt. (Myristicaceae), oregano [Origanum vulgare ssp. hirtum (Link) Letsw. (Lamiaceae)] and thyme [Thymus vulgaris L. (Lamiaceae)]
Microorganism(s): 25 different genera of bacteria
Notes: re: food poisoning and spoilage