CHAPTER 28: Sweet Marjoram (Origanum majorana/marjorama hortensis)

Sweet marjoram is commonly used as a culinary herb, mostly produced in Egypt and popular in Europe, Finland, France and the Baltics region, as well as North America and Russia. It has been part of folk medicines, still used in Traditional Chinese Medicine, and it is used as a food preservative. Sweet marjoram is noted in scientific literature, mainly from the Middle East, Europe and North Africa, for its antioxidant, anti-inflammatory, antiplatelet, chemopreventive/anti-cancer, anti-ulcerogenic, cardio and hepatoprotective, and anti-microbial properties. Its abilities to inhibit anticholinesterase activity and to affect hormonal and metabolic profiles have also been reported. Most of these activities have been demonstrated in vitro and/or in vivo using animal models. Only a very small number of clinical trials/human studies concerning its effect on the menstrual cycle have been published that suggest efficacy.