Origanumspecies native to the island of Crete:in vitroantioxidant characteristics and liquid chromatography–mass spectrometry identification of major polyphenolic components

Biomolecular Characterization of Wild Sicilian Oregano: Phytochemical Screening of Essential Oils and Extracts, and Evaluation of Their Antioxidant Activities

(2013) Teresa Tuttolomondo et al.   CHEMISTRY & BIODIVERSITY

Phenolic profiles and antioxidant and anticarcinogenic activities of Greek herbal infusions; balancing delight and chemoprevention?

(2013) Andriana C. Kaliora et al.   FOOD CHEMISTRY

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant capacity and total phenolic contents of oregano (Origanum vulgare), lavender (Lavandula angustifolia) and lemon balm (Melissa officinalis) from Romania

(2011) Iuliana Spiridon et al.   NATURAL PRODUCT RESEARCH

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Dittany of Crete: A botanical and ethnopharmacological review

(2010) Christos C. Liolios et al.   JOURNAL OF ETHNOPHARMACOLOGY

Natural Phenolic Compounds From Medicinal Herbs and Dietary Plants: Potential Use for Cancer Prevention

(2009) Wu-Yang Huang et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Exudate flavones and flavanones in Origanum species and their interspecific variation

(2008) Melpomene Skoula et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems

(2008) Sotirios Kiokias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Two new flavonoids fromOriganum vulgare

(2008) Usama W. Hawas et al.   NATURAL PRODUCT RESEARCH