The possible anti-inflammatory properties of hydro-ethanolic extract of Oregano

Backgrounds: Plant compounds are of great value due to their analgesic, anti-inflammatory, cytotoxic, and other characteristics. This study aimed to examine the chemical composition and impact of the Origanum vulgare hydro-ethanolic extract on nociceptive behavior and anti-inflammatory properties in in vivo mice models.Methods: Gas chromatography-mass spectrometry and high-performance liquid chromatography techniques were employed to determine the major active phytochemicals of the extract. The effects of the extract on nociceptive reactions were evaluated using formalin and hot plate tests, while the anti-inflammatory effect was determined using the Carrageenan test. The methyl-thiazolyl-tetrazolium assay was applied to analyze growth-inhibiting properties of the extract on MCF-7 breast cancer cells.Results: Various flavonoids and organic acids were identified in O. vulgare hydro-ethanolic extract. The extract possessed low cytotoxicity on MCF-7 cells as only 1 mg/mL or higher concentrations of the extract induced considerable growth inhibition. The formalin and hot plate tests demonstrated some sensitizing effects of the investigated extract (5 mg/kg) on mice. Moreover, the Carrageenan test revealed pronounced anti-inflammatory properties of the O. vulgare extract.Conclusion: The potent biological activity of the wild oregano herb extract makes it a promising source for the development of medicinal preparations. Keywords: Nociceptive behavior, anti-inflammatory effect, Oregano, flavonoids, chemical composition, cytotoxicity, in vivo mice models.