ORIGANUM MAJORANA: A POTENTIAL HERB FOR FUNCTIONAL FOOD
Dipali Saxena*, Shiv Kumar Jayant, Kamakshi Soni, Kratika Neekhra
In India, a number of medicinal herbs have been contributing significantly in sustaining economic developments, affordable health care and conversation. Origanum majorana is one such herb which has been used in India for thousands of years for its therapeutic properties. It is commonly known as Sweet marjoram. It is a cold sensitive perennial herb or under shrub with sweet pine and citrus flavors. The present study aims at reviewing the various researches done in the past on the uses of this herb. Its flower and leaves are used as a remedy for the treatment of digestion problems, diarrhea, colic, dyspepsia etc. Various researcher investigated that the used of marjorama are beneficial for some diseases such as diabetes, alzheimer, anti cancer, hypercholesterolemic and hypertension patients. Marjoram has wide application, herb also used as antimicrobial, antioxidant, insecticidal, encapsulation, antifungal. As from all the studies, that done and concluded that Marjoram have be used as functional food for humans by combine with unit operations of food processing for treatment of various ailments.
Keywords: Biodiversity, Diabetes, Alzheimer, Hypercholesterolemia, Hypertension, Insecticidal, Symbiotic.
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