7 Health Benefits Of Marjoram
Marjoram or Origanum majorana is an herb or undershrub with sweet pine and citrus flavors. Originated from Cyprus and southern Turkey, its aromatic leaves are excellent for culinary purposes. Here are 7 the health benefits of marjoram.
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Resources:
Al-Howiriny, T., Alsheikh, A., Alqasoumi, S., Al-Yahya, M., ElTahir, K., & Rafatullah, S. (2009). Protective Effect of Origanum majorana L.’Marjoram’on various models of gastric mucosal injury in rats. The American journal of Chinese medicine, 37(03), 531-545.
Yazdanparast, R., & Shahriyary, L. (2008). Comparative effects of Artemisia dracunculus, Satureja hortensis and Origanum majorana on inhibition of blood platelet adhesion, aggregation and secretion. Vascular pharmacology, 48(1), 32-37.
Ou, M. C., Hsu, T. F., Lai, A. C., Lin, Y. T., & Lin, C. C. (2012). Pain relief assessment by aromatic essential oil massage on outpatients with primary dysmenorrhea: A randomized, double‐blind clinical trial. Journal of obstetrics and gynaecology research, 38(5), 817-822.
Leeja, L., & Thoppil, J. E. (2007). Antimicrobial activity of methanol extract of Origanum majorana L.(Sweet marjoram). Journal of Environmental Biology, 28(1), 145.
ÖZGÜVEN, M., & TANSI, S. (1999). Determination of yield and quality in marjoram as influenced by development periods. Turkish Journal of Agriculture and Forestry, 23(EK1), 11-18.
Hur, M. H., Lee, M. S., Seong, K. Y., & Lee, M. K. (2011). Aromatherapy massage on the abdomen for alleviating menstrual pain in high school girls: a preliminary controlled clinical study.
Evidence-based complementary and alternative medicine, 2012.
Radaelli, M., Silva, B. P. D., Weidlich, L., Hoehne, L., Flach, A., Costa, L. A. M. A. D., & Ethur, E. M. (2016). Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens. brazilian journal of microbiology, 47(2), 424-430.
Yano, Y., Satomi, M., & Oikawa, H. (2006). Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus. International journal of food microbiology, 111(1), 6-11.
