Chemical composition and protective effect of oregano (Origanum heracleoticum L.) ethanolic extract on oxidative damage and on inhibition of NO in LPS-stimulated RAW 264.7 macrophages

Figures & data

Figure 1.  Chromatograms of O. heracleoticum extract and structures of the major components: (A) terpenes and (B) fatty acids.

Table 1.  IC₅₀ values of antioxidant and NO production inhibition activities of EtOH extract from oregano.

	IC50 (μg/mL)^a
DPPH assay	12.8 ± 0.9
Ascorbic acid^b	2.0 ± 0.01
β-Carotene bleaching test
30 min of incubation	12.9 ± 0.8
60 min of incubation	14.1 ± 0.8
Propyl gallate^b	1 ± 0.01
Inhibition of NO production	108.5 ± 1.6
Indomethacin^b	52.8 ± 1.2

^aData are mean ± SD (n = 3).

^bPositive control.

Figure 2.  Free radical-scavenging activity of O. heracleoticum extract. Data are mean ± SD (n = 3). Ascorbic acid (IC₅₀ value of 2 μg/mL) was used as positive control.

Figure 3.  Lipid peroxidation inhibition using β-carotene–linoleic acid system after 30 and 60 min of incubation of ethanolic extract of O. heracleoticum. Data are mean ± SD (n = 3). Propyl gallate (IC₅₀ = 1 μg/mL) was used as positive control.

Figure 4.  Inhibition of NO production in the murine monocytic macrophage cell line RAW 264.7 of O. heracleoticum extract. Data are mean ± SD (n = 3). Indomethacin (IC₅₀ value of 52.8 μg/mL) was used as positive control.