Turkish Oregano: Chemistry & Biological Activities

“Kekik“ is a collective term given in Turkey to plants which smell like oregano or thyme. Several taxa belonging to the genera Origanum L., Thymus L., Thymbra L., Coridothymus L. and Satureja L. are variously called, used and traded as kekik in Turkey [1]. Among all, five Origanum species are widely traded and Turkey is the biggest exporter of Oregano to the world markets, with over 10500 tons in the year 2005 for a return of US$ 18 million.

The main characteristic of Turkish Oregano is high yielding essential oil containing carvacrol, 2-methyl-5-isopropylphenol – isomer of thymol, as the main constituent. Carvacrol is a simple monoterpene phenol responsible for most bioactivities of Oregano. Biological activities of Oregano herb, Oregano essential oil, Oregano water (hydrosol – aromatic water), and carvacrol range from antimicrobial and antioxidant activities to the treatment of gastrointestinal disorders and even cancer. Studies using both in vitro and in vivo classical and,molecular biology techniques have provided proof to most biological activities. Other uses of Oregano and carvacrol include antiparasitic, insecticidal, herbicidal, food preservative, and as feed additive especially in poultry, etc.

The paper will review recent progress in the Science of Oregano with special reference to Turkish Oregano.

Reference: 1. Baser, K.H.C. (2002), The Turkish Origanum Species, In:Oregano, The Genera Origanum and Lippia, Kintzios, S.E. (Ed.) Taylor and Francis, UK.