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Oregano as a potential source of antidiabetic agents
Erick P Gutiérrez-Grijalva1, Nayely Leyva-López2, Gabriela Vazquez-Olivo2
1Cátedras CONACYT-Centro de Investigación en Alimentación y Desarrollo, AC, Culiacán, Sinaloa, Mexico.
Journal of Food Biochemistry
|September 13, 2022
Summary
Phenolic compounds from oregano herbs show potential antidiabetic effects, primarily demonstrated in laboratory studies. Further preclinical and clinical research is needed to confirm these findings for diabetes management.
Area of Science:
- Phytochemistry
- Pharmacology
- Herbal Medicine
Background:
- Oregano, encompassing diverse species from Lamiaceae and Verbenaceae families, is rich in bioactive phenolic compounds.
- Existing research highlights various pharmacological activities of oregano, but antidiabetic potential remains underexplored.
Purpose of the Study:
- To review recent studies on the antidiabetic effects of phenolic compounds derived from oregano species.
- To consolidate current knowledge on oregano's phytochemicals and their relevance to diabetes.
Main Methods:
- Literature search conducted on PubMed, Web of Science, NCBI, and Scopus databases.
- Selection of relevant articles published between 2004 and 2022 focusing on oregano, phenolic compounds, and antidiabetic activity.
Main Results:
- The majority of reviewed studies investigating oregano phenolic compounds for antidiabetic effects were in vitro.
- A wide array of phenolic constituents are present in different oregano species, suggesting diverse bioactivities.
Conclusions:
- Oregano phenolic compounds exhibit promising in vitro antidiabetic properties.
- Further preclinical and clinical investigations are essential to validate the therapeutic potential of oregano for diabetes treatment.
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