Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits
Total Page：16
File Type：pdf, Size：1020Kb
plants Review Flavonoids and Phenolic Acids from Oregano: Occurrence, Biological Activity and Health Benefits Erick P. Gutiérrez-Grijalva 1 ID , Manuel A. Picos-Salas 1, Nayely Leyva-López 2 ID , Marilyn S. Criollo-Mendoza 1, Gabriela Vazquez-Olivo 1 ID and J. Basilio Heredia 1,* ID 1 Laboratorio de Alimentos Funcionales y Nutracéuticos, Centro de Investigación en Alimentación y Desarrollo, AC. Carretera a Eldorado Km 5.5, Col. Campo el Diez, Culiacán CP 80110, Sinaloa, Mexico; [email protected] (E.P.G.-G.); [email protected] (M.A.P.-S.); [email protected] (M.S.C.-M.); [email protected] (G.V.-O.) 2 Laboratorio de Nutrición y Planta de Alimentos, CONACYT-Centro de Investigación en Alimentación y Desarrollo, A.C., Av. Sábalo-Cerritos s/n, Mazatlán CP 82100, Sinaloa, Mexico; [email protected] * Correspondence: [email protected]; Tel.: +52-667-760-5536 Received: 11 October 2017; Accepted: 23 December 2017; Published: 26 December 2017 Abstract: Several herb species classified as oregano have been widely used in folk medicine to alleviate inflammation-related diseases, respiratory and digestive disorders, headaches, rheumatism, diabetes and others. These potential health benefits are partially attributed to the phytochemical compounds in oregano such as flavonoids (FL) and phenolic acids (PA). Flavonoids and phenolic acids are among the most abundant and most studied phytochemicals in oregano species. Epidemiological, in vitro and in vivo experiments have related long-term consumption of dietary FL and PA with a decreased risk of incidence of chronic diseases. The aim of this manuscript is to summarize the latest studies on the identification and distribution of flavonoids and phenolic compounds from oregano species and their potential antioxidant, anti-inflammatory and anti-cancer health benefits. Keywords: oregano; flavonoids; phenolic acids; antioxidant; flavones; flavonols; hydroxycinnamic acids; hydroxybenzoic acids; phytochemicals 1. Introduction It has been stated that oregano is the name used to refer to a numerous variety of plants that share a particular flavor and odor. At least 60 species and 17 genera belonging to diverse botanical families are known as oregano. However, the most relevant families are Verbenaceae and Lamiaceae [1]. Interestingly Franz and Novak [2] discusses this issue and reports a table listing species and family information of the oregano plants. Moreover, in this study we have considered as oregano the species in that list. Oregano has been traditionally used in folk medicine to alleviate conditions such as asthma, bronchitis, coughs, diarrhea, indigestion, stomachache, menstrual disorders, general infections, inflammation-related illnesses and diabetes [3]. The benefits of oregano on human health have been attributed to their phytochemical content [3,4]. Phytochemicals are a heterogeneous class of compounds derived from the secondary metabolism of plants, thus most of them do not appear to participate in essential metabolic roles. Research indicates that the main physiological function of phytochemicals is to serve as a plant defense mechanism against plant pathogens, pests, herbivores, UV-light and oxidative stress [5,6]. And their content in plants depends on factors such as cultivar, geographical localization, weather, daylight, temperature, soil conditions, water stress, harvesting time and others [7]. The most important phytochemicals found in oregano are grouped depending on their hydrophilic and hydrophobic properties into two categories: essential oils and phenolic compounds. Although research has often focused on the study of essential oils [8], they represent only one of the Plants 2018, 7, 2; doi:10.3390/plants7010002 www.mdpi.com/journal/plants Plants 2018, 7, 2 2 of 23 main groups of phytochemicals found in oregano. Thus, the study of hydrophilic compounds such as phenolicPlants 2018 compounds, 7, 2 is frequently ignored. 2 of 22 onlyFlavonoids one of the (FL) main and groups phenolic of phytochemicals acids (PA) are thefound main in oregano. types of Thus, phenolic the study compounds of hydrophilic present in oreganocompounds [9]. Oregano such as FL phenolic and PA comp haveounds been is studied frequently due ignored. to their therapeutic potential, which has been partly attributedFlavonoids to (FL) their and antioxidant phenolic acids properties (PA) are [4 ,th10e]. main Flavonoids types of andphenolic phenolic compounds acids are present molecules in characterizedoregano [9]. by Oregano having atFL leastand PA one have aromatic been studied ring with due one to their or more therapeutic hydroxyl potential, groups which attached. has been FL and PA arepartly compounds attributed withto their a wideantioxidant range properties of structures [4,10]. and Flavonoids can be classified and phenolic based acids on are the molecules number and arrangementcharacterized of their by having carbon at atomsleast one in: aromatic flavonoids ring (flavonols, with one or flavones, more hydroxyl flavan-3-ols, groups anthocyanidins,attached. FL flavanones,and PA are isoflavones compounds and with others) a wide and range non-flavonoids of structures and (phenolic can be classifi acids,ed hydroxycinnamic based on the number acids, and arrangement of their carbon atoms in: flavonoids (flavonols, flavones, flavan-3-ols, hydroxybenzoic acids, stilbenes and others) and they are commonly found conjugated to sugars and anthocyanidins, flavanones, isoflavones and others) and non-flavonoids (phenolic acids, organic acids [11–13]. All flavonoids are derived from the aromatic amino acids, phenylalanine and hydroxycinnamic acids, hydroxybenzoic acids, stilbenes and others) and they are commonly found tyrosineconjugated and are to C15 sugars compounds and organic arranged acids [11–13]. in three All rings flavonoids (C6-C3-C6) are derived which from are designated the aromatic as amino A, B and C (Figureacids,1 phenylalanine)[ 14]. Their structureand tyrosine varies and are due C15 to thecompounds degree andarranged pattern in three of hydroxylation, rings (C6-C3-C6) prenylation, which alkalizationare designated or glycosylation as A, B and reactions C (Figure that 1) [14]. modify Thei ther structure primary varies molecule due to [13 the]. degree These modificationsand pattern of can alterhydroxylation, the water solubility prenylation, of flavonoids, alkalization which or glycosylation can directly reactions affect theirthat modify bioavailability the primary [15 molecule]. Flavones, which[13]. are These the most modifications abundant can flavonoids alter the water present solubility in oregano of flavonoids, species, are which characterized can directly by affect the presencetheir of abioavailability ketone group [15]. between Flavones, C-2 andwhich C-3 are and the themost attachment abundant flavonoids of the Bring present to C-2.in oregano Among species, the most widelyare distributedcharacterized flavones by the presence in nature of a are ketone apigenin, group between luteolin C-2 and and their C-3 derivatives and the attachment [14]. For of furtherthe informationB ring to regardingC-2. Among the the physiological most widely functiondistributed and flavones health in effects nature of are flavones apigenin, we luteolin suggest and the their studies by Jiangderivatives et al. [[14].16] andFor Singhfurther etinformation al. [17]. On regarding the other the hand, physiological hydroxycinnamic function and acids health are effects part ofof the flavones we suggest the studies by Jiang et al. [16] and Singh et al. [17]. On the other hand, non-flavonoid phenolics and the main subgroup of phenolic acids distributed in the different oregano hydroxycinnamic acids are part of the non-flavonoid phenolics and the main subgroup of phenolic species [18]. They are formed with an aromatic ring and a three-carbon chain (C6-C3) (Figure1)[ 11]. acids distributed in the different oregano species [18]. They are formed with an aromatic ring and a Therethree-carbon are four basic chain structures: (C6-C3) (Figure coumaric 1) [11]. acid, There caffeic are four acid, basic ferulic structures: acid coumaric and sinapic acid, acid. caffeic In acid, nature, theyferulic are usually acid and associated sinapic acid. with In other nature, compounds they are usually such as associated chlorogenic with acid, other which compounds is the link such between as caffeicchlorogenic acid and acid, quinic which acid is [ 19the]. link between caffeic acid and quinic acid [19]. Figure 1.1.General General structure structure of hydroxycinnamic of hydroxycinnamic acids, hydroxybenzoicacids, hydroxybenzoic acids and flavonoids.acids and flavonoids. 2. Flavonoids and Phenolic Acids Composition of Oregano Species 2. Flavonoids and Phenolic Acids Composition of Oregano Species With the growing evidence on the biological activity from flavonoids and phenolic acids of oregano With the growing evidence on the biological activity from flavonoids and phenolic acids of species,oregano the identificationspecies, the identification of these compounds of these in co oreganompounds is important.in oregano Reportsis important. from differentReports from oregano speciesdifferent have shownoregano that species flavones have areshown among that theflavones most are abundant among sub-groupthe most abundant of FL followed sub-group by flavonolsof FL (Figurefollowed2), flavanones by flavonols and (Figure flavanols. 2), flavanones Among the and most flavanols. common Among PA the in oreganomost common are: hydroxycinnamic PA in oregano acidare: and