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003			MX-MdCICY
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040			_cCICY
090			_aB-19054
245	1	0	_aMexican Oregano (Lippia berlandieri and Poliomintha longiflora)Oils
490	0		_vEssential Oils in Food preservation, flavor and Safety, p.551-560, 2016
520	3		_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.
650	1	4	_aBIOACTIVE COMPOUNDS
650	1	4	_aCARVACROL
650	1	4	_aMEXICAN OREGANO
650	1	4	_aPHYTOCHEMICALS
650	1	4	_aTHYMOL
700	1	2	_aCid-Pérez, T. S.
700	1	2	_aNevárez-Moorillón, G. V.
700	1	2	_aTorres-Muñoz, J. V.
700	1	2	_aPalou, E.
700	1	2	_aLópez-Malo, A.
856	4	0	_uhttps://drive.google.com/file/d/170ViElWZorUdRycKWaflLyviFsBoStBw/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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