Oregano flavonoids and phenolic acids: health effects reviewed
What it found
Oregano contains flavonoids and phenolic acids that have shown antioxidant, anti-inflammatory and anti-cancer activity, mostly in lab tests.
The authors say most studies were done in cells, not people.
What they found
Studies in people
Human evidence limited
Epidemiological studies have linked long-term dietary intake of flavonoids and phenolic acids with a lower risk of chronic diseases. However, the authors note that most studies on oregano compounds are lab-based.
Animal and lab studies
Antioxidant activity in lab tests
In lab tests, oregano extracts showed antioxidant capacity, and this was often linked to their total phenolic content. How the plant is extracted and cooked can affect this activity.
Anti-inflammatory effects in cells
In lab tests on cells, oregano extracts reduced levels of inflammatory substances like IL-6 and IL-8. These effects were seen in macrophage and cancer cell lines.
Anti-cancer effects in cells
In lab tests on human cancer cells, oregano extracts showed cytotoxic and antiproliferative activity against breast, lung, liver and colon cancer cells. Some studies suggested the mix of compounds works better than individual ones.
Other findings
Compounds in oregano
Oregano contains flavonoids and phenolic acids, with flavones being the most abundant type of flavonoid. Common ones include rosmarinic acid, apigenin, luteolin, quercetin and scutellarein.
What the authors conclude
“Interestingly, most of the studies are based on in vitro approaches, limiting its extrapolation to human health.”
Also in their conclusions
- They conclude that oregano flavonoids and phenolic acids have potential bioactive properties and a promising role as alternative treatment in several illnesses.
- They state that most studies are based on in vitro approaches, limiting extrapolation to human health.
- They advise that further in vivo research is needed to understand bioavailability, pharmacokinetics and mechanism of action in human health improvement.
How it was done
Oregano has been used in folk medicine for conditions like inflammation, digestive problems, headaches, rheumatism and diabetes. The authors wanted to summarise the latest studies on these compounds and their potential health benefits.
The authors reviewed studies on the identification and distribution of flavonoids and phenolic acids in oregano species, and their antioxidant, anti-inflammatory and anti-cancer effects. The studies included lab tests on cells, some animal work, and some human epidemiological evidence.
What it can’t tell you
- Most of the studies looked at cells in the lab, so they cannot show what happens in people.
- The review did not find human trials testing oregano compounds for health outcomes, so it cannot show cause and effect in people.
- The amounts and types of compounds vary widely between oregano species and growing conditions, so the findings may not apply to all oregano products.
Who paid
- Conflicts
- The authors declare no conflict of interest.
- Authors work at
- Laboratorio de Alimentos Funcionales y Nutracéuticos, Mexico; Laboratorio de Nutrición y Planta de Alimentos, Mexico
The paper
- Title
- Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Licence
- CC BY. Words in quotation marks are the authors’; the rest is our summary.
- Cite
- Gutiérrez-Grijalva EP, Picos-Salas MA, Leyva-López N, Criollo-Mendoza MS, Vazquez-Olivo G, Heredia JB (2017). Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits. Plants (Basel, Switzerland). doi:10.3390/plants7010002Free full textPubMed 29278371DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error