Research on enzyme inhibition potential and phenolic compounds from Origanum vulgare ssp. vulgare

Abstract

This study assessed for the first time, the enzyme inhibitory properties of the Origanum vulgare ssp. vulgare extract. The main compounds were analysed chromatographically and spectrophotometrically. The enzymatic inhibitory potential was evaluated in vitro, against enzymes that play key roles in different diseases: acetylcholinesterase, urease, tyrosinase, trypsin and xanthine oxidase. A specific phenolic profile was evidenced, with large amounts of rosmarinic acid and luteolin 7-O-glucuronide; two phenolic diterpenes (rosmanol and rosmadial) were identified for the first time in this species. The oregano extract exhibited significant urease, tyrosinase and xanthine oxidase inhibitory effects, in line with the phenolic content. As a result of this study, new potential biological activities have been described for Origanum vulgare extract, which can be further studied and used in the pharmaceutical field.