Kintzios S.E. (Ed.) Oregano: the genera Origanum and Lippia

Taylor & Francis, 2002. — 267 p. — (Medicinal and aromatic plants — industrial profiles; v. 25).
ISBN 0–415–36943–6.The scope of this volume is to offer an updated and analytic review on the currently available technical knowledge and market information of the world’s commercially most valued spice – oregano. In addition, the book treats in detail various aspects of practical significance for the crop’s industrialization – such as optimizing germplasm selection and utilization, novel cultivation methods and product processing, blending and uses in different countries, along with other market-related issues never included in previous reviews.Preface to the series.

List of contributors.Profile of the multifaceted prince of the herbs (Spiridon E. Kintzios).
Botany.
Structural features of Origanum sp. (Artemios M. Bosabalidis).
Taxonomy and chemistry.
The taxonomy and chemistry of Origanum (Melpomeni Skoula and Jeffrey B. Harborne).
The Turkish Origanum species (K. Husnu Can Baser).
The chemistry of the genus Lippia (Verbenaceae) (Cesar A.N. Catalan and Marina E.P. De Lampasona).
Cultivation and breeding.
Cultivation of Oregano (Olga Makri).
Breeding of Oregano (Chlodwig Franz and Johannes Novak).
Pharmacology.
The biological/pharmacological activity of the Origanum Genus (Dea Baricevic and Tomaz Bartol).
Uses of Oregano in the food industry.
Processing, effects and use of Oregano and marjoram in foodstuffs and in food preparation (Seija Marjatta Makinen and Kirsti Kaarina Paakkonen).
Biotechnology.
The biotechnology of Oregano (Origanum sp. and Lippia sp.) (Spiridon E. Kintzios).
Miscellaneous.
Bibliometric analysis of agricultural and biomedical bibliographic databases with regard to medicinal plants genera Origanum and Lippia in the period 1981–1998 (Tomaz Bartol and Dea Baricevic).