@article{SOLOMAKOS (Ν. ΣΟΛΩΜΑΚΟΣ)_GOVARIS (Α. ΓΚΟΒΑΡΗΣ)_2017, title={Oregano, thyme and sage, as natural additives to foods}, volume={55}, url={https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/15156}, DOI={10.12681/jhvms.15156}, abstractNote={<p><span lang="EN-US">Herbs have been used as natural additives against chemical additives during the last few years, since the latter have been accused that can endanger consumers life. Oregano (Origanum </span><em><span lang="EN-US">vulgare ssp hirtum), </span></em><span lang="EN-US">thyme </span><em><span lang="EN-US">(Thymus vulgaris) </span></em><span lang="EN-US">and sage </span><em><span lang="EN-US">(Salvia </span></em><em><span lang="EN-US">officinalis) </span></em><span lang="EN-US">are three herbs that are found in Greece and their use as natural additives to foods have been investigated in recent years all </span><span lang="EN-US">over the world. Herbs are rich in phenols, which are principally characterized by a notable antimicrobial and antioxidative activity. The two main phenols of Oregano and thyme are carvacrol and thymol, which are in higher amounts than other compounds. The main phenolic compounds of sage are thusone and rosmanol. Other compounds found in lower amounts, like n-cymene (in Oregano and thyme) or a-terpineol (in sage) contribute in the antimicrobial and antioxidative activity of these herbs. Oregano, thyme and sage present an important antimicrobial activity against several pathogens </span><span lang="EN-US">of foods, such as </span><em><span lang="EN-US">Staphylococcus aureus, E. coli, E. coli 0157:H7, Salmonella typhimurium, Yersinia enterocolitica, Campylobacter jejuni or Listeria monocytogenes. </span></em><span lang="EN-US">The present herbs present also an </span><span lang="EN-US">important antifungal activity against fungi that can grow in foods like Aspergillus spp. or Candida spp., which can endanger consumers life. The antimicrobial and antioxidative activity of these herbs was verified either </span><em><span lang="EN-US">in vitro </span></em><span lang="EN-US">experiments or in foods. The dietary supplementation of Oregano and thyme essential oil to chicken and turkeys resulted in the oxidative stability of their meat during refrigerated and frozen storage.</span></p>}, number={1}, journal={Journal of the Hellenic Veterinary Medical Society}, author={SOLOMAKOS (Ν. ΣΟΛΩΜΑΚΟΣ) N. and GOVARIS (Α. ΓΚΟΒΑΡΗΣ) A.}, year={2017}, month={Dec.}, pages={75–81} }