Aceite de Orégano Español, Coridothymus Capitatus, Huile d'Origan, Huile d'Origan d'Espagne, Origan d'Espagne, Origanum Oil, Satureja Capitata, Sicilian Thyme, Spanish Origanum, Spanish Thyme, Thym d'Espagne, Thymus Capitatus.
Spanish origanum oil comes from a plant called Thymus capitatus and also from various species of an herb called Origanum.
People apply Spanish origanum oil directly to the skin for burns and to prevent and treat infections.
In foods and beverages, Spanish origanum oil is used as a flavoring.
In manufacturing, it is used as a fragrance in soaps, cosmetics, and perfumes.
How does it work?
There isn't enough information to know how Spanish origanum oil might work.
Insufficient Evidence to Rate Effectiveness for...
- Burns, when applied to the skin.
- Preventing infections, when applied to the skin.
- Treating infections, when applied to the skin.
- Other conditions.
Natural Medicines Comprehensive Database rates effectiveness based on scientific evidence according to the following scale: Effective, Likely Effective, Possibly Effective, Possibly Ineffective, Likely Ineffective, and Insufficient Evidence to Rate (detailed description of each of the ratings).
The appropriate dose of Spanish origanum oil depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for Spanish origanum oil. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.
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Aeschbach R, Loliger J, Scott BC. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. Food Chem Toxicol 1994;32:31-6. View abstract.
Arras G, Grella GE. Wild thyme, Thymus capitatus, essential oil seasonal changes and antimycotic activity. J Hortic Sci 1992;67:197-202.
Electronic Code of Federal Regulations. Title 21. Part 182 -- Substances Generally Recognized As Safe. Available at: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=182
Helander IM, Alakomi H-L, Latva-Kala K, et al. Characterization of the action of selected essential oil components on gram-negative bacteria. J Agric Food Chem 1998;46:3590-5.
Osawa K, Matsumoto T, Maruyama T, et al. Studies of the antibacterial activity of plant extracts and their constituents against periodontopathic bacteria. Bull Tokyo Dent Coll 1990;31:17-21.
Stiles JC, Sparks W, Ronzio RA. The inhibition of Candida albicans by Oregano. J Appl Nutrition 1995;47:96-102.
Thompson DP. Effect of phenolic compounds on mycelial growth of Fusarium and Penicillium species. J Food Prot 1997;60:1262-4.
Ultee A, Gorris LG, Smid EJ. Bactericidal activity of carvacrol towards the food-borne pathogen Bacillus cereus. J Appl Microbiol 1998;85:211-8. View abstract.
Viollon C, Chaumont JP. Antifungal properties of essential oils and their main components upon Cryptococcus neoformans. Mycopathologia 1994;128:151-3. View abstract.