Essential Oils & Cancer Part 4
Oregano is a popular herb that is native to the Mediterranean region. It’s not only important for culinary use but it has also been beneficial to alternative medicine for detoxifying the body, improving digestion and heart health. It’s also known for protecting the immune system, protects against diabetes and even the prevention of chronic diseases.
Oregano has many potent ingredients that make it so important in medicine. Just like thyme, oregano has thymol in it as well as rosmarinic acid. Both of these compounds are very powerful antioxidants and have been linked to reducing oxidative stress in the body and protecting the body from some of the most dangerous silent killers.
Another ingredient such as carvacrol has antibacterial properties that protect the body from a broad range of bacteria. Due to it being a stimulating agent it increases the production of white blood cells and accelerates the metabolism allowing faster recovery of illness.
Carvacrol can effectively break down the outer wall of the highly contagious norovirus. The Norovirus is a food-borne illness that infected over six hundred people on the Royal Caribbean cruise ship in 2014. It can also prevent listeria, salmonella, E. Coli and Shingella dysenteriae. Adding it to food not only helps kill the bacteria in food but may also alleviate food poisoning symptoms.
Preliminary reports have revealed that carvacrol is a highly potent anti-cancer agent. It has been successful in eliminating most of the prostate cancer cells that it was tested against. It has even demonstrated anti-tumor effects on human metastatic breast cancer cells. Researchers have shown that Oregano oil was able to kill ninety-nine percent of breast cancer cells in Vitro at very low concentrations.
Naringin is another ingredient that inhibits the growth of cancer cells while boosting the antioxidants in oregano oil. Not only has it been great with cancer cells, but through numerous studies it has been proven to induce apoptosis in most tumor cells.
Both extracts of oregano (aqueous and methanolic), were able to neutralize free radicals and then block peroxidation catalysis by iron and interrupting the lipid-radical chain reactions. The amount of extract used during this experiment was surprisingly less than what is normally used in a Mediterranean diet. Due to its extreme potency it is important to always dilute Oregano oil.
So, with all those ingredients and more Oregano oil was powerful enough at eliminating several different cancer lines, (cervical, breast, leukemia, lung, and colon cancer) during testing. It’s successful because cancer cells need glutathione to survive. Oregano oil was able to deplete almost all cancer cells of their glutathione causing them to quickly die.
With all these great benefits oregano oil has to offer and it adds such great flavor to your meal, it’s a simple and inexpensive way to stay healthy.
As I have mentioned in the beginning of our cancer series, the purpose of this series is to share the knowledge that I have learned about alternative medicine. I am not advocating that you quit seeking or stop using traditional medicine. I am sharing so that you know there are other options that can also be worked into your traditional medicine if desired.
To learn more about Oregano oil check out these references below:
Emmanuel A. Irondi, Jacob K. Akintunde, Samson O. Agboola, Aline A. Boligon and Margareth L. Athayde, Blanching influences the phenolics composition, antioxidant activity, and inhibitory effect of Adansonia digitata leaves extract on α‐amylase, α‐glucosidase, and aldose reductase, Food Science & Nutrition, 5, 2, (233-242), (2016).
Eva S.B. Lobbens, Karina J. Vissing, Lene Jorgensen, Marco van de Weert and Anna K. Jäger,Screening of plants used in the European traditional medicine to treat memory disorders for acetylcholinesterase inhibitory activity and anti amyloidogenic activity, Journal of Ethnopharmacology, 200, (66), (2017).
Widya Agustinah, Dipayan Sarkar, Floyd Woods and Kalidas Shetty, Apple and Blueberry Synergies for Designing Bioactive Ingredients for the Management of Early Stages of Type 2 Diabetes, Journal of Food Quality, 39, 4, (370-382), (2016).
Diane Kraft and Ara DerMarderosian, Chapter O, The A–Z Guide to Food as Medicine, 10.1201/b19072-16, (209-220), (2016).