Type 2 Diabetes Bioactive Compounds in Rosemary and Mexican Oregano
A new study published in the Journal of Agricultural and Food Chemistry highlights the potential use of rosemary and oregano in the management of Type 2 diabetes mellitus (T2DM).
A new study published in the Journal of Agricultural and Food Chemistry highlights the potential use of rosemary and oregano in the management of Type 2 diabetes mellitus (T2DM) (1). T2DM is typically managed using a combination of diet control and drugs to inhibit specific targets associated with T2DM; however, herbs contain high levels of bioactive compounds that could have the same therapeutic effect.
The ability of four herbs — Greek oregano (Origanum vulgare), marjoram (Origanum majorana), rosemary (Rosmarinus officinalis), and Mexican oregano (Lippia graveolens) — to inhibit dipeptidyl peptidase IV (DPP-IV), a drug target of T2DM, was investigated. Mexican oregano and rosemary was shown by liquid chromatography coupled to electrospray ionization mass spectrometry (LC–ESI–MS) analysis to contain the phytochemicals eriodictyol, naringenin, hispidulin, cirsimaritin, and carnosol. In biochemical inhibition assays, cirsimaritin, hispidulin, and naringenin were the most effective DPP-IV inhibitors.
According to the authors this work demonstrates the potential use of herbs in the management of T2DM but further work is needed. — B.D.
Reference
1. A.M. Bower, L.M.R. Hernandez, M.A. Berhow, and E.G. de Mejiya, Journal of Agricultural and Food Chemistry62, 6147−6158 (2014).
This story originally appeared in The Column. Click here to view that issue.
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