01652nam a2200241Ia 4500003001000000005001700010040000900027245007200036490007600108520082400184650002401008650001401032650002001046650001901066650001101085700002301096700003301119700002601152700001401178700002101192856015601213008004101369MX-MdCICY20260521091649.0  cCICY10aMexican Oregano (Lippia berlandieri and Poliomintha longiflora)Oils0 vEssential Oils in Food preservation, flavor and Safety, p.551-560, 20163 aOregano is a plant utilized as a spice in numerous regions of the world due to its characteristic sensory attributes of flavor, color, and aroma. The use of oregano has risen due to its phytochemical content as an antioxidant, antimicrobial, antifungal, and disinfectant, as well as an additive in the food industry. Mexican oregano is one of the most important oregano species worldwide, due to the quality of its leaves, essential oil extraction yield, and proportion of chemical components present. This chapter aims to point out morphological features and differences, common uses, chemical characterization, and the relationship of bioactive compounds with antioxidant and antimicrobial activities among different Mexican oregano species such as Lippia berlandieri (or Lippia graveolens)and Poliomintha longiflora.14aBIOACTIVE COMPOUNDS14aCARVACROL14aMEXICAN OREGANO14aPHYTOCHEMICALS14aTHYMOL12aCid-Pérez, T. S.12aNevárez-Moorillón, G. V.12aTorres-Muñoz, J. V.12aPalou, E.12aLópez-Malo, A.40uhttps://drive.google.com/file/d/170ViElWZorUdRycKWaflLyviFsBoStBw/view?usp=drivesdkzPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx250602s9999    xx |||||s2   |||| ||und|d