Oregano stops fungal growth?
Oregano comes in several types. Evidence-based research shows that Mexican oregano (Lippia berlandieri Schauer) limits growth of Aspergillus, Penicillium, and Rhizopus sp. There has been some speculation that the antimicrobial activity of oregano is the result of additives mixed with the oregano to make it an essential oil. The addatives are thymol and carvacrol.
Testing was conducted on different percentages of thymol and caracrol mixed with oregano to inhibit growth of fungal in a medium that was a wheat flour. The mixture outcomes resulted no significant results against fungal growth, yet, was effective against mold in the wheat flour medium. The study concluded that the mixture could prevent fungal growth in bakery goods.
The study did focus on the percentages of carvacrol decrease use of 81% to 23% and increase of thyrmol of 3% to 64% with mixtures of oregano.
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