Green synthesis of silver nanoparticles (AgNPs) involves a reduction reaction metal salt solution mixed with plant extract. The yield can be controlled using several independent factors, such as extract and concentration, temperature, incubation time. AgNPs from Origanum vulgare (oregano) were synthesized in the past. However, no investigations performed on combined effects factors that affect ...

Studies on the production of plant-based pest control strategies have been growing in recent years. Origanum (Lamiaceae) species are important medicinal aromatic plants and many studies conducted their biological activities. This study was to determine repellent effects plant essential oils extracted from four different species: O. onites, vulgare var. hirtum, verticium onites × vulgare, agains...

If an animal experiences gastrointestinal malaise after eating a novel feed, it develops a dislike for the feed called a conditioned flavor aversion (CFA). Understanding flavor aversions is important for diet-training procedures, understanding animal responses to poisonous plants, and preparing animals for new foraging environments. Our research objectives were to determine how variation in 1) ...

Ulcer-associated dyspepsia is caused by infection with Helicobacter pylori. H. pylori is linked to a majority of peptic ulcers. Antibiotic treatment does not always inhibit or kill H. pylori with potential for antibiotic resistance. The objective of this study was to determine the potential for using phenolic phytochemical extracts to inhibit H. pylori in a laboratory medium. Our approach invol...

Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Inhibitory effects of essential oils of Ageratum conyzoides (mentrasto) and Origanum vulgare (oregano) on the mycelial growth and aflatoxin B1 production by Aspergillus flavus have been studied previously in culture medium. The aim of this study was to evaluate...

Horváthová J., Suhaj M., Polovka M., Brezová V., Šimko P. (2007): The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.). Czech J. Food Sci., 25: 131–143. The influence of various gamma-radiation dose absorptions on oregano (Origanum vulgare L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spe...