Oregano Extract Research Articles

Antioxidant activity of extracts of oregano and marsh cinquefoil, growing in the Altai region, in connection with their content of favonoids

Drugs based on medicinal plants have such advantages over synthetic analogues as low toxicity, better tolerability and reduced risk of addiction. Antioxidant agents in medicinal plants include substances from the flavonoid group, due to their ability to inactivate free radical processes, due to the mechanism of electron transfer between reaction components to neutralize free radicals. Among the medicinal plants of Western Siberia and the Altai Territory, oregano and marsh cinquefoil have a high content of flavonoids. The purpose of the study was to evaluate the antioxidant activity of alcohol-free extracts of oregano and marsh cinquefoil growing in the Altai region in connection with the content of flavonoids (flavonols and proanthocyanidins). To conduct the study, alcohol-free extracts of the studied plants were prepared using patented technology. The content of flavonols and proanthocyanidins was studied by arbitration techniques using spectrophotometry. The antioxidant activity of the extracts was measured using cathodic voltammetry method. The results showed that the average flavonol content in oregano extract was 866.5 μg/ml, while only traces were found in the extract of cinquefoil (60.0 μg/ ml). The average content of proanthocyanidins in the extract of cinquefoil was 4.05%, in the extract of oregano content of proanthocyanidins was 0.43%. The average coefficient of antioxidant activity for cinquefoil extract was 11.63 mmol/l×min and 3.81 mmol/l×min for oregano extract. From the results obtained, we can conclude that it is advisable to use extracts of marsh cinquefoil and oregano, growing in the Altai Territory, in the composition of biologically active antioxidant additives.

Phytochemical screening and acute toxicity assessment of Aloe vera gel and extracts of turmeric, oregano, and lemon grass in broilers

Phytochemical screening and acute toxicity assessment of Aloe vera gel and extracts of turmeric, oregano, and lemon grass in broilers

Development of hybrid polyvinylpyrrolidone/carboxymethyl cellulose/collagen incorporated oregano scaffolds via direct ink write printing for potential wound healing applications

Additive manufacturing can develop regenerative scaffolds for wound healing. 3D printing offers meticulous porosity, mechanical integrity, cell adhesion and cost-effectiveness. Herein, we prepared ink composed of carboxymethyl cellulose (CMC), polyvinylpyrrolidone (PVP), collagen, and oregano extract for the fabrication of tissue constructs. The blend was optimized to form a homogeneous ink and rheological characterization demonstrated shear thinning behavior. The scaffolds were printed using Direct Ink Write (DIW) at a flow speed of 4 mm3/s and a layer height of 0.18 mm. The fabricated scaffolds demonstrated an ultimate tensile strength (UTS) and toughness of 730 KPa and 2.72 MJ/m3, respectively. Scanning Electron Microscopy (SEM) revealed an average pore size of 300 ± 30 μm. Fourier transform infrared spectroscopy (FTIR) analysis confirmed that all materials were present. The contact angle of the composite scaffold was 68° ± 1°. Moreover, the scaffolds presented 82 % mass loss (degradation) in phosphate buffer saline (PBS) over 14 days. The composite scaffold exhibited inhibition zones of 9 mm and 12 mm against Staphylococcus aureus and Escherichia coli, respectively. The PVP/CMC/collagen/oregano 3D printed scaffolds exhibited excellent biocompatibility with the mesenchymal stem cells and humman dermal fibroblast cells, confirmed by water-soluble tetrazolium - 8 (WST-8) assay (test conducted for 7 days). The enhanced angiogenic potential of said scaffold was assesed by release of vascular endothelial growth factor followed by further validation through in-vivo CAM assay. Thus, confirming suitability for the potential wound healing application.

Enhancing Muscovy Duck Meat Quality and Growth Development Through Oregano Extract Supplementation: A Study in Agricultural Innovation

This study investigated the effects of oregano extract (OE) supplementation on the growth and meat quality of Muscovy ducks, aiming to optimize meat quality and explore sustainable dietary interventions in poultry production. Twenty-five male Muscovy ducks were meticulously allocated to five treatment groups, each comprising five replications, employing a Completely Randomized Design (CRD). Ducks were exposed to varying levels of oregano extract supplementation with five dietary treatments: T0 (control), T1 (25% OE), T2 (50% OE), T3 ( 75% OE), and T4 (100% OE). Throughout the 4-week trial period, individual ducks were accommodated in designated pens to facilitate precise monitoring. The investigation examined several growth parameters, including feed intake (FI, the amount of feed consumed by each duck), feed cost (FC, the expense associated with feeding each duck), weight gain (WG, the increase in body weight of each duck over the specified time period), and feed conversion ratio (FCR, the ratio of feed consumed to weight gained), assessed at weekly intervals. Results showed that OE supplementation did not significantly affect feed intake or weight gain, except for weeks 1 and 2 where T3, supplemented with 75% OE, exhibited the highest weight gain. However, OE supplementation significantly improved FCR, with T3 showing the lowest FCR, indicating enhanced nutrient utilization. Additionally, T3 displayed the highest fasted live weight, dressed weight, and dressing percentage, suggesting improved meat production and quality. Sensory analysis revealed that T3 consistently exhibited favorable meat quality attributes. Overall, T3 demonstrated the highest general acceptability among consumers, based on criteria such as taste, texture, and overall satisfaction. The study highlights the potential of OE supplementation to optimize feed efficiency and enhance meat quality in Muscovy ducks.

Effects of oregano and/or rosemary extracts on growth performance, digestive enzyme activities, cecal bacteria, tight junction proteins, and antioxidants-related genes in heat-stressed broiler chickens

The study examined the impact of adding oregano extract and/or rosemary to broiler diets to counteract the growth inhibition caused by heat stress (HS). It also investigated the effects on the activity of digestive enzymes, microbiological composition, and the expression of antioxidant and tight junction-related proteins. Three hundred- and fifty-day-old male broilers, were randomly assigned to 7 treatment groups, with each group comprising 5 replicates, and each replicate containing 10 chicks in a cage. The diets were: 1) a basal diet, 2) a diet supplemented with 50 mg/kg of rosemary, 3) a diet supplemented with 100 mg/kg of rosemary, 4) a diet supplemented with 50 mg/kg of oregano, 5) a diet supplemented with 100 mg/kg of oregano, 6) a combination diet containing 50 mg/kg each of rosemary and oregano, and 7) a combination diet containing 100 mg/kg each of rosemary and oregano. Dietary oregano extract enhanced the growth and feed utilization of heat-stressed birds, especially at a concentration of 50 mg/kg. Moreover, oregano extract improved jejunal protease and amylase activities. The extracts of rosemary and oregano significantly reduced IgG and IgM levels. Dietary 50 mg oregano extract significantly upregulated intestinal integrity-related genes including jejunal CLDNI, ZO-1, ZO-2, and MUC2. Dietary 50 mg oregano extract significantly downregulated hepatic NADPH oxidase 4 (NOX4) and nitric oxide synthase 2 (NOS2) expressions. Our results suggest that incorporating oregano leaf extract into the diet at a concentration of 50 mg/kg improves the growth performance of broilers exposed to heat stress. This improvement could be attributed to enhanced gut health and the modulation of genes associated with oxidative stress and tight junction proteins.

Combination of factors influencing the antibacterial activity of oregan extracts as future additives for compost decontamination

Raw materials of plant origin can serve as an inexhaustible source of biologically active sub-stances, which in turn are used in various fields of medicine, especially in treatment of diseases that require an integrated approach. One of the contemporary trends is the search for herbal medicines that have a certain antimicrobial activity. The objects of our study were extracts and oils obtained from different plant fractions of oregano (roots, leaves, stems, whole plant) and using different solvents (water, ethanol, vinegar, wine, olive oil), grown in a vegetation cage and under greenhouse conditions. It was also determined that the antibacterial activity against Escherichia coli to the same plant fractions. The studied oregano extracts can be used for compost decontamination and other substrates in which Escherichia coli is found. For defining dependencies and trends among the experimental data were used mathematical statistics tools.

Application of Common Culinary Herbs for the Development of Bioactive Materials.

Hyssop (Hyssopus officinalis L.) and oregano (Origanum vulgare L.), traditionally used for their antimicrobial properties, can be considered viable candidates for nanotechnology applications, in particular for the phytosynthesis of metal nanoparticles. The present work aims to evaluate the potential application of hyssop and oregano for the phytosynthesis of silver nanoparticles, as well as to evaluate the biological activities of their extracts and obtained nanoparticles (antioxidant potential, as well as cell viability, inflammation level and cytotoxicity in human fibroblasts HFIB-G cell line studies). In order to obtain natural extracts, two extraction methods were applied (classical temperature extraction and microwave-assisted extraction), with the extraction method having a major influence on their composition, as demonstrated by both the total phenolic compounds (significantly higher for the microwave-assisted extraction; the oregano extracts had consistently higher TPC values, compared with the hyssop extracts) and in terms of individual components identified via HPLC. The obtained nanoparticles ware characterized via X-ray diffraction (XRD) and transmission electron microscopy (TEM), with the lowest dimension nanoparticles being recorded for the nanoparticles obtained using the oregano microwave extract (crystallite size 2.94 nm through XRD, average diameter 10 nm via TEM). The extract composition and particle size also influenced the antioxidant properties (over 60% DPPH inhibition being recorded for the NPs obtained using the oregano microwave extract). Cell viability was not affected at the lowest tested concentrations, which can be correlated with the nitric oxide level. Cell membrane integrity was not affected after exposure to classic temperature hyssop extract-NPs, while the other samples led to a significant LDH increase.

Comparison of antimicrobial activities of oregano, lavender, sage, anise and clove extracts obtained by supercritical fluid carbon dioxide extraction and essential oils obtained by hydrodistillation

ABSTRACT The aim of the study was to compare the extraction yields, chemical compositions and antimicrobial activities of essential oils obtained by hydrodistillation (HD) and volatile extracts obtained by supercritical fluid extraction extraction (SFE) from oregano (Origanum onites), lavender (Lavandula angustifolia), sage (Salvia officinalis), anise (Pimpinella anisum) and clove (Syzygium aromaticum). Essential oil compounds (EOCs) of the obtained materials from both techniques (HD and SFE) were determined by GC-MS/FID. Agar well diffusion method was used for the determination of antimicrobial activities on five different foodborne microorganisms (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli Enterococcus faecalis and Klebsiella pneumoniae). According to the results; extraction yields of SFE were found to be higher than HD for all tested aromatic plants. Active ingredient ratios (carvacrol, camphor, anethole, eugenole and linalol) varied depending on the extraction methods. SFE extracts were higher antimicrobial activity than HD essential oils, except clove extract on E. faecalis.

Essential oil and plant extract of oregano as agents influencing the virulence factors of Candida albicans.

Candida albicans, a polymorphic yeast, is a physiological component of the human and animal commensal microbiome. It is an etiological factor of candidiasis, which is treated by azole antifungals. Growing resistance to azoles is a reason to look for other alternative treatment options. The pharmacotherapeutic use of plant extracts and essential oils has become increasingly important. In our experiment, C. albicans showed susceptibility to four observed plant extracts and essential oils from peppermint ( Mentha piperita), thyme ( Thymus vulgaris), sage ( Salvia officinalis), and oregano ( Origanum vulgare). Oregano plant extract and essential oil showed the highest antifungal activity, at MIC values of 4.9 mg/mL and 0.4 mg/mL respectively. Therefore, it was subjected to further research on the influence of virulence factors - biofilm formation, extracellular phospholipase production and germ tube formation. Oregano plant extract and essential oil showed an inhibitory effect on the observed C. albicans virulence factors at relatively low concentrations. The extract inhibited the adherence of cells at MIC 12.5 mg/mL and essential oil at MIC 0.25 mg/mL. Degradation of the formed biofilm was detected at MIC 14.1 mg/mL for plant extract and at MIC 0.4 mg/mL for essential oil. Extracellular phospholipase production was most effectively inhibited by the essential oil. In particular, the number of isolates with intensive extracellular phospholipase production decreased significantly. Of the 12 isolates intensively producing extracellular phospholipase, only 1 isolate (4.5%) retained intense production. Essential oil caused up to a 100 % reduction in germ tubes formation and plant extract reduced their formation depending on the concentration as follows: 2.6% (0.8 mg/mL), 21.2 % (6.25 mg/mL), and 64.5 % (12.5 mg/mL) compared to the control.

Plant extracts supplied to pre-weaned dairy calves influence their redox status

This study aimed to evaluate the effects of the separate provision of green and oregano tea extracts on the biomarkers of the redox state and health condition in pre-weaned Jersey calves from birth to 60 days of life. Two experiments following the complete randomized design with measures repeated in time were carried out using 38 Jersey calves (17 and 21 calves in experiments 1 and 2, respectively). Calves were distributed according to date of birth into one of three groups: control (CON) - with no addition of extracts; oregano extract (OE) - addition of 70 mg of oregano extract/kg of body weight (BW) and green tea extract (GT) - addition of 35 mg of green tea extract/kg of BW. Eight biomarkers of the redox state were evaluated on days 1, 30, and 60 after birth, and variables measured on day 1 were used as covariates. Body temperature and occurrence of diarrhea were evaluated every two days. Regarding the main results, the supply of oregano extract reduced the concentration of oxidizing biomarkers, such as DCFP (oxidation of dichlorofluorescein in plasma) and carbonyl, and increased the activity of antioxidant enzymes, such as GPx and catalase. Green tea extract only reduced DCFP and tended to improve catalase activity. Calves remained healthy (no fever and only a few days with diarrhea), and plant extracts did not improve their health condition. The addition of green tea and oregano extracts into the diet has a positive effect on redox status in pre-weaned Jersey calves.

The Postharvest Safety and Quality of Fresh Basil as Affected by the Use of Cypriot Oregano (Origanum dubium) Extracts

The use of natural products (including essential oil—EO from medicinal and aromatic plants) on fresh commodities such as leafy greens has gained a lot of attention due to the beneficial effects of those products. However, fresh herbs are highly perishable commodities, and very little is known for their postharvest preservation. The present study aimed to (i) investigate the effects of Cypriot oregano (Origanum dubium) EO and hydrosol (at different concentrations and times of application) on fresh basil’s quality attributes and preservation and (ii) examine the efficacy of selected doses of O. dubium EO and hydrosol against two major foodborne pathogens inoculated on fresh basil stored at 4 °C for six days. The results of the current study indicated that the application of O. dubium EO at high concentrations in combination with a longer dipping time presented a less aromatic (less basil-like aroma) and preferable commodity, whereas hydrosol application resulted in a more acceptable and marketable commodity. In addition, an increase in antioxidant capacity and ascorbic acid content were observed with the EO, whilst hydrosol application was found to decrease basil’s antioxidant capacity. Both investigated products (EO and hydrosol) where found to present great antibacterial activity against Salmonella enterica and Listeria monocytogenes inoculated on fresh basil even six days after the application. Overall, the investigated natural products (i.e., O. dubium EO and hydrosol) could be considered alternative sanitizing agents during the postharvest processing of fresh basil, whilst preserving and/or improving its nutritional value (i.e., an increase in antioxidants or flavonoids). However, caution should be taken when using it at high concentrations; thus, further research is needed for future commercial-scale use and on other fresh produce.

Evaluation of the antifungal effect of plant extracts on fungi associated with leaf spots on banana

Banana, a crop which constitutes one of the sources of income for the economy in Ecuador and other exporting countries. The objective of the research was to evaluate the antifungal activity of different plant extracts on the mycelial inhibition of Fusarium incarnatum in vitro. A completely randomized experimental design was used, with 21 treatments, 3 replicates and an absolute control. These treatments were plant extracts such as hydrolysates and ethanolic extracts: cinnamon (Cinnamomum verum), clove (Syzygium aromaticum) and oregano (Origanum vulgare) extracts. The variables evaluated were: radial growth of Fusarium incarnatum mycelium during the 7 days, area under the ABCPE disease curve and the value of the slope of the linear regression, the treatment that registered the greatest inhibition was T13, T14, T15 in all its doses (10,000; 30,000; 50,000 ppm) of the ethanolic extract of clove and T12 (50,000 ppm) of ethanolic extract of cinnamon. In conclusion, the ethanolic extracts at their above mentioned doses were the best treatments for inhibitory control at the in vitro level.

Evaluation of the antimicrobial ac- tivity of the extracts of oregano and marsh cinquefoil against gram-positive and gram-negative bacteria

One of the most critical problems in animal husbandry and public health is antibiotic resistance, associated with the widespread use of antibiotic drugs. As a result, pathogenic microorganisms develop antibiotic resistance, which creates the need to either increase their dosage or replace them with other medications. Phytobiotics are a promising alternative to antibiotic drugs. Phytobiotics are active substances of medicinal plants that exhibit antimicrobial properties against pathogenic microorganisms. The primary sources of antimicrobial activity of phytobiotics are phenolic and polyphenolic compounds. The research aimed to study the antimicrobial activity of oregano (O) extracts and marsh cinquefoil (MC). Alcohol extracts (AE) were prepared from dry raw materials by water-alcohol extraction, and then alcohol-free extracts (AFE) were obtained using vacuum distillation. The content of polyphenolic compounds was studied in the obtained extracts, and the hole method against pathogens such as Staphylococcus aureus, Escherichia coli and Salmonella enterica evaluated their antimicrobial properties. The results showed that in O AFE, the content of polyphenolic compounds was 1.487 mg/ml, in O AE 1.166 mg/ml, in MC AFE 1.349 mg/ml, and MC AE 1.074 mg/ml. All studied extracts showed antimicrobial activity against Staphylococcus aureus. The most significant zones of suppression (1.86 cm) were formed around the wells with O AFE, which were significantly (P<0.01) larger than in the samples with O AE. About gram-negative cultures, zones of suppression were found only in alcoholic extracts, which is most likely a demonstration of the antibacterial activity of ethanol.

Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint

Medicinal and aromatic plants (MAPs) are potential sources of natural polyphenols. Solid residues (SRs) from the essential oil (EO) industry are produced in significant volumes and may be used as natural sources of bioactive compounds. Therefore, this work was designed to examine the antioxidant and antibacterial characteristics of phenolic extracts obtained from SRs that have remained after EO distillation. SR extracts of Greek oregano, rosemary, spearmint, lemon balm, and Greek sage were assessed for their total phenolic content (TPC), antioxidant activity, and antimicrobial activity against Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, Bacillus licheniformis, and Bacillus cereus in the concentration range of 500-3000 mg/L. The rosemary and Greek sage extracts exhibited the strongest antibacterial activities against all the Gram-positive species, while the spearmint and oregano extracts were less effective and only had an effect at the highest concentration used. The lemon balm extract did not show any inhibitory effect; however, it had the highest TPC, showing moderate antioxidant activity, along with spearmint. The oregano extract exhibited the strongest antioxidant activity, followed by Greek sage and rosemary. The experimental findings pointed to the potential use of extracts from post-distillation residues of MAPs as antimicrobials in the food industry, in addition to being rich sources of bioactive compounds.

Antibacterial and Carbohydrate Digestive Enzyme Inhibitory Effects of Native Plants Used for Medicinal and Culinary Purposes in Cyprus

Natural products are an inexhaustive reservoir of bioactive compounds with diverse effects protecting human health as components of nutrition and as active substances of drugs. The objective of the present study was to evaluate the bactericidal and carbohydrate digestive enzyme inhibitory activity of twelve native plants from Cyprus, that are consumed for medicinal and/ or culinary purposes. Each plant was sequentially extracted with solvents of increasing polarity, from non-polar to polar solvents. At first, the total phenolic (TPC) and flavonoid (TFC) content of the extracts were determined. The bactericidal potential of plant extracts was tested against six bacteria using the broth microdilution method. Furthermore, their inhibitory effects on digestive enzymes, namely α-glucosidase and α-amylase, were also determined. Results demonstrated a substantial diversity in TPC (2.3-483.5 mg gallic acid equivalent g−1) and TFC (4.1-394.6 mg catechin equivalent g−1) of the plant extracts; a great impact of solvent was found. Furthermore, potent antibacterial activity (minimum bactericidal concentration ≤ 500 µg ml−1) of capper, mountain oregano, rosemary, silver thistle, and vine leaf extracts against Gram-positive bacteria was determined. Regarding carbohydrate digestive enzyme inhibitory effects, the inhibition of α-glucosidase enzyme is higher than 80%, when rosemary, silver thistle, and vine leaf extracts are used at a concentration of 500 µg g−1. Overall, the present study describes the antibacterial and inhibitory effect against carbohydrate digestive enzymes of unstudied plant species or known plants from the unexplored island of Cyprus. It provides valuable data for the nutraceutical value of native edible plants as well as assesses these plants as potential sources of antibacterial and carbohydrate digestive enzyme inhibitory agents for drug discovery.

Effect of different concentrations of oregano (<i>Origanum vulgare</i>) extract on rumen digestion <i>in vitro</i>

Residual antimicrobial substances resulting from the overuse of growth-promoting antibiotics in animal feed pose an emerging threat to human health and the environment. Plant extracts containing essential oils in general, and in particular Origanum vulgare extract, are a potential alternative to feed antibiotics, contributing to the growth of productive potential, due to their antimicrobial and antioxidant properties. They can inhibit the reproduction of pathogenic microorganisms, causing conformational changes in cell membranes. In this regard, the purpose of the study was to study the effect of different dosages of O. vulgare extract on the digestibility of diet components and the composition of volatile fatty acids in the rumen content under in vitro conditions. Three dosages of the oregano extract were tested in the experiment: 0.5; 1; 10 ml/l. The results of the present study indicate that small doses of O. vulgare extract do not lead to metabolic shifts in the rumen digestion. High dose (10 ml/l), on the contrary, reduces the total number of protozoa. The average dose load of 1 ml/l leads to an increase in digestibility to 72.63% and the concentration of infusoria to 555.56 thousand pcs/ml. Thus, based on the results obtained, it follows that the inclusion of the O. vulgare extract in a dose of 1 ml/l enhances metabolic processes in the rumen, leading to better digestion of feed. The dosage of 10 ml/l, the maximum of the tested, provided an increase in the concentration of the volatile fatty acids. However, when using 1 ml/l of O. vulgare, the most significant changes in the concentration of the volatile fatty acids occurred.

Potential Antibacterial Effects of Ethanol Extract and Essential Oil of Origanum vulgare on Klebsiella pneumonia and Staphylococcus aureus

Klebsiella pneumonia (K. pneumonia) and Staphylococcus aureus (S. aureus) are pathogenic bacteria causing various infectious diseases in humans and animals. Currently, herbal ingredients are widely used as antibacterial agents to combat bacterial infections due to their lower side effects, compared to chemical drugs. One such plant with medicinal promise as an antibacterial agent is the oregano plant (Oregano vulgare). It contains substances, such as tannin, flavonoids, carvacrol, thymol, and saponin. Therefore, the current study was conducted to regularly compare the in vitro antibacterial potential of ethanol extract essential oil oregano (Oregano vulgare) on K. pneumonia and S. aureus. In this research, the diffusion method using discs was employed to observe the inhibition zones, while the dilution tube method was utilized to determine the minimum inhibitory concentration (MIC) of the ethanol extract and essential oil of oregano against the test bacteria. The bacterial treatment group received the test material at concentrations of 100%, 50%, 25%, and 12.5%. The obtained data were analyzed descriptively in terms of zone inhibition and MIC values. According to the disc diffusion test, the essential oil of oregano demonstrated greater efficacy as an antibacterial agent against K. pneumoniae at a concentration of 100%, resulting in an average inhibition zone of 18 mm. Conversely, for S. aureus, a concentration of 1.5% of the essential oil exhibited higher effectiveness, yielding an average inhibition zone of 30 mm. Based on the MIC values, the essential oil was more effective as an antibacterial for K. pneumonia at a concentration of 0.2% (2 mg/mL), while for S. aureus it was more effective at a concentration of 0.19% (1.9 mg/mL).

The effectiveness of the biologically active additive «Activio» using when feeding young ducks

Agricultural poultry has a number of biological features: intensive metabolism and rapid growth, rapid maturity and significant reproductive potential, high body temperature, resistance to many infectious diseases, etc. The scientific article presents the results of an experimental study of the effect of the biologically active additive Activio, which contains essential oils of cinnamon, rosemary, oregano and chili pepper extract, on the productive qualities of young ducks. To realize the set goal, two experimental groups of ducks were formed: 1st group - Peking ducks, 2nd group - Cherry Valley ducks, which were fed the drug Activio as part of a complete and balanced diet in terms of nutrients and energy, at the rate of 100 g ha 1 t of compound feed . It has been established that the introduction of the drug Activio into the diet of young ducks contributes to the increase in feed consumption, live weight gains and the survival of ducklings, which is primarily due to the fact that the essential oils of cinnamon, rosemary, oregano, chili pepper extract have positive, stimulating biological effects. improve the functioning of the digestive, immune, nervous systems and musculoskeletal system. During the breeding of poultry, an important indicator is the average daily feed consumption, which according to the data of the article in the period from 1 to 7 days was 27.15 g/head/day in the ducks of the first group, and 28.41 g/head/day in the ducks of the second group, and in the period from the 22nd to the 28th day, the value of the average daily feed consumption is 259.36 g/go/day in the first group, and 270.36 g/go/day in the ducks of the second group. The use of the drug Activio did not have a negative effect on the body of young ducklings and made it possible to realize the genetic potential of the productivity of ducks, which was more clearly expressed in the young ducklings of the Cherry Valley breed, which was obtained on the basis of Peking ducks through in depth selection using the paternal line 151 and maternal line 102 and has higher growth energy compared to Peking ducks. Key words: ducks, Peking breed, Cherry Valley, feed supplement, «Activio», gains, live weight, preservation.

Efficacy of Oregano Extract Ointment on Fibroblast Cells and Epidermis in Albino Rats with Excisional Wound Model

This study aimed to determine the effect of oregano extract ointment therapy on the number of fibroblast cells and the epidermal thickness in excised wounds. The experimental animals used were 20 male Wistar strain albino rats, 12 weeks old, weighing 100–150 g, divided into 5 treatment groups i.e., (C-) not excised and without ointment, (C+) excised and without ointment, and the treatment group were excised using a 5 x 5 mm biopsy punch and treated with oregano extract ointment using concentrations of (T1) 3%, (T2) 6% and (T3) 9% twice daily for 14 days in an excised wound. The variables observed in this study were the number of fibroblast cells and the epidermal thickness by the HE staining method then measured using ImageJ. Data analysis used the One-Way ANOVA test followed by the Tukey test (p < 0,05). The results showed a decrease in the number of fibroblast cells and an increase in the epidermal thickness in the 6% concentration ointment. This study concluded that the administration of oregano extract ointment with a concentration of 6% was the optimal concentration in accelerating the final proliferative phase, characterized by a decrease in fibroblast cells and an increase in epidermal thickness.

The possible anti-inflammatory properties of hydro-ethanolic extract of Oregano

Backgrounds: Plant compounds are of great value due to their analgesic, anti-inflammatory, cytotoxic, and other characteristics. This study aimed to examine the chemical composition and impact of the Origanum vulgare hydro-ethanolic extract on nociceptive behavior and anti-inflammatory properties in in vivo mice models.Methods: Gas chromatography-mass spectrometry and high-performance liquid chromatography techniques were employed to determine the major active phytochemicals of the extract. The effects of the extract on nociceptive reactions were evaluated using formalin and hot plate tests, while the anti-inflammatory effect was determined using the Carrageenan test. The methyl-thiazolyl-tetrazolium assay was applied to analyze growth-inhibiting properties of the extract on MCF-7 breast cancer cells.Results: Various flavonoids and organic acids were identified in O. vulgare hydro-ethanolic extract. The extract possessed low cytotoxicity on MCF-7 cells as only 1 mg/mL or higher concentrations of the extract induced considerable growth inhibition. The formalin and hot plate tests demonstrated some sensitizing effects of the investigated extract (5 mg/kg) on mice. Moreover, the Carrageenan test revealed pronounced anti-inflammatory properties of the O. vulgare extract.Conclusion: The potent biological activity of the wild oregano herb extract makes it a promising source for the development of medicinal preparations. Keywords: Nociceptive behavior, anti-inflammatory effect, Oregano, flavonoids, chemical composition, cytotoxicity, in vivo mice models.