Oregano oil, containing not less than 65% carvacrol, in extra virgin olive oil
Take 2 or 3 drops per day.
Caution: Avoid contact with eyes, genital area, and exposed mucous membranes and keep out of reach of children.
Oregano oil is well known in the Mediterranean world for its anti-fungal and anti-microbial activity. Its use goes back to classical times, when it was used to slow down food spoilage. There are many species of oregano- the herbs which have been most widely used medicinally are Origanum vulgare and Origanum dictamnus. The former is found in Greece and the Eastern Mediterranean, while O. dictamnus is native to Crete. Other related herbs are thyme and marjoram, which are sometimes labelled incorrectly as oregano. Carvacrol is the predominant phenol in oil of oregano, whilst thymol is the predominant phenol in thyme and marjoram.
The major active constituents of oregano oil are carvacrol and thymol , which are isomeric phenols. There are many other compounds, which contribute to the anti-fungal and anti-microbial activity of oregano oil. It appears that these compounds act synergistically. Both carvacrol and thymol possess activity against both fungi and bacteria, carvacrol exerts higher activity against fungi while thymol is more active against gram-negative bacteria. These compounds also act as free radical scavengers and anti-oxidants.
Pathogenic Bacteria, Fungi and Protozoal Parasites
Oregano oil has been found to be effective in destroying pathogenic bacteria, fungi and protozoal parasites, such as: Candida albicans, Aspergillus, Staphylococcus, Streptococcus, Campylobacter, Klebsiella, E. coli, Giardia, and Proteus and a variety of viral organisms.
Oregano oil is a potent anti-fungal and anti-microbial agent, exhibiting these effects in dilutions down to 1/50,000.
It has also been used in the treatment of periodontal disease, when a couple of drops are brushed on teeth and gums with or without toothpaste in the morning and evening. It may also be useful in treating halitosis, when it is the result of poor oral hygiene and growth of bacteria.
1. The Inhibition of Candida albicans by Oregano, J. C. Stiles, W. Sparks, R. A. Ronzio, J. of App. Nutr., 47, 96-102, 1995;;
2. Antimicrobial Activity and Cytotoxic Activity of Origanum Essential Oils, A. Sivropoulou, E. Papanicolaou, C. Nicolaou, S. Kokkini, T. Lanaras and M. Arsenakis, J. Agr. Food Chem., 44, 1202-1205, 1996;;
3. Selection of High Phenolics-Containing Clones of Thyme (Thymus vulgaris L.) Using Pseudomonas Sp., K. Shetty, T.L. Carpenter, D. Kwok, O. F. Curtis and T. L. Potter, J. Agr. Food Hem, 44, 3408-3411, 1996