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Oregano |
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Origanum vulgare |
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The oil extracted from the whole plant. |
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Oregano contains vitamins A, C and B-12, niacin, some thiamine, riboflavin, calcium, potassium, magnesium, phosphorus, manganese, copper, boron, iron, sodium, zinc, silicon, flavonoids and volatile oil. Two primary phenols, carvacrol and thymol, provide fungicidal and worm-expelling properties. |
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Oil of true (wild) oregano can be used as a nutritional aid for indigestion, headaches, diarrhea, nervous tension, insect bites, toothaches, earaches, rheumatism and coughs due to bronchitis and whooping cough. |
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Externally, oil of oregano can be used as an antifungal for athlete's foot and skin conditions of psoriasis, eczema, dandruff and diaper rash. Oregano destroys all fungi and yeasts. In addition, it acts against bacteria and parasites, bee stings and venomous bites. |
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If oregano is used with foods such as meat, eggs, milk or salad, it will halt the growth of microbes to reduce the risk of food poisoning. Oregano is used in Italian and Greek cuisine, pasta, rice dishes, pizza, moussaka, avocado dip, tomato dishes, rissoles, sauces and eggplant. |
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According to folk medicine, oregano is antimicrobial and, thus, is used for respiratory system problems, such as coughs, bronchitis and as an expectorant. In folk medicine, it is also used as a nutritional aid for dyspepsia, painful menstruation, rheumatoid arthritis, and urinary tract disorders. |
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