Anantifungal effects of Oregano
In addition, the herb contains many active chemical constituents that provide beneficial support to our bodies, such as thymol and carvacrol. An action recognized by traditional herbalists throughout history as well as supported by modern scientific research, the thymol and carvacrol contents in oregano are responsible for its antimicrobial and antifungal effects. A test tube study demonstrated that oil of oregano, and carvacrol in particular, inhibited the growth of Candida albicans far more effectively than a commonly employed antifungal agent called calcium magnesium caprylate.

Anti-microbial action
In addition to its anti-fungal action, and according to the results of another test tube study from Australia, oregano oil has a strong anti-microbial action against a wide number of bacteria, including Escherichia coli, Klebsiella pneumoniae, Salmonella enterica, and Staphylococcus aureus. Other test tube studies have shown that oregano from the Mexican (Lippia) species was more effective than the prescription medication tinidazol in inhibiting the parasite giardia (Giardia duodenalis). In another test tube study, volatile oils of oregano, thyme, cinnamon, and cumin were individually able to stop the growth of another food-borne pathogen called Aspergillus parasiticus. Higher concentrations of these volatile oils were also able to stop the production of aflatoxin, a potent poison from the food moldAspergillus. Together these facts suggest the volatile oils in oregano used during food processing have an important role in preventing the spoilage of food and in reducing the risk of ingesting harmful bacteria, fungi, and parasites.

Oregano additionally provides antioxidant activities, useful to offset the effects of free radical damage.