Satureja khuzistanica
Satureja genus contains over 40 species of the Lamiaceae (labiatae) family and the Nepetoidae subfamily, this genus widely distributed in to southern and southeastern Europe, north Africa, central Asia and west Asia. Satureja species observed in various shapes include perennial, and annual herbs or sub shrubs[1].
This genus general morphological features includes quadrangular stems, with verticillate inflorescences. The leaves are whorled or opposite, almost simple, ovate or lanceolate and occasionally pinnately c; stipules are absent; with small, obviate dry fruit.
Satureja khuzistanica is a subshrub with erect branched stem (20- 30 cm) high, densely leafy, broadly ovate-orbicular (2–6 cm long and 2–8 mm wide), green, covered with white hairs. Base of the leaves is attenuate and petioliform. The flowers arranged in two flowered verticillaster 3-5 mm, withe hairy, teeth triangular lanceolate.
Satureja khuzistanica is a very common popular herb which used as herbal tea and for its analgesic and antiseptic effects in the traditional medicine. Additionally, many valuable effects include antifungal, antibacterial, antinociceptive, antioxidant, antidiabetic, antihyperlipidemic, and anti-inflammatory potentials of S. khuzistanica have also been documented[2, 3].
Satureja’s common names include savory (English), segurella (Portuguese), bohnenkraut (Dutch), santoreggia (Italian), and sarriette (French).
Satureja species are very well known for high content of phenolic, flavonoids
and terpenoids[1].
According to species and regional condition observed major varieties in components. The major constituents of essential oils of Balkanian winter savory were thymol (20-30%), carvacrol (10-15%), and geraniol (15-20%). This variation was also detected in Turkish savories essential oils which their main compounds were carvacrol (30-60%), β-caryophyllene (5-10%), and caryophyllene oxide (5-10%)[4-6].
**This content is for informational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.
Chemical composition (%) some of three different savory, winter savory (S. montana), summer savory (S. hortensis), and Khuzestan savory (S. khuzistanica) essential oils.
|
|
Winter savory |
Summer savory |
Khuzestan Savory |
|
β-Myrcene |
up to 1 |
trace |
trace |
|
α-Terpinene |
up to 1 |
up to 3 |
up to 3 |
|
p-Cymene |
3-25 |
1-17 |
1-5 |
|
γ-Terpinene |
1-30 |
1-20 |
1-30 |
|
Carvacrol |
5-60 |
40-80 |
50-90 |
|
α-Pinene |
trace |
up to 1 |
up to 1 |
|
Linalool |
trace |
trace |
trace |
Applications and Benefits of in Various Industries:
1- Pharmaceutical Applications
Satureja khuzistanica essential oil plays a significant role in the pharmaceutical industry due to its strong antimicrobial, anti-inflammatory, and antioxidant properties. The high carvacrol content is particularly effective against a wide range of pathogens, including bacteria and fungi, making it a potential natural alternative to synthetic drugs. It is also being investigated for its therapeutic effects in managing conditions like neurodegenerative diseases, cardiovascular disorders, and certain cancers due to its protective cellular effects.
2- Cosmetic and Skincare Use
In the cosmetic and personal care industry, the essential oil is utilized for both its aromatic and bioactive qualities. Its antimicrobial and anti-inflammatory actions make it beneficial for treating acne, skin irritation, and infections. Additionally, its antioxidant compounds help protect the skin from oxidative damage, promoting a more youthful appearance. The oil’s strong, herbal aroma also makes it a desirable ingredient in perfumes, lotions, and soaps.
3- Food Preservation and Flavoring
Satureja khuzistanica essential oil is widely valued in the food industry as a natural preservative and flavor enhancer. Its ability to inhibit the growth of foodborne pathogens and spoilage organisms helps extend shelf life in various products like meats, dairy, and baked goods. Its spicy, pungent flavor—largely due to carvacrol and thymol—also makes it suitable for culinary applications, especially in traditional dishes that use herbal seasonings.
4- Animal Health and Feed Additive
In the veterinary field, the essential oil is applied as a natural supplement in animal feed to promote health and growth. It improves digestion, strengthens the immune system, and reduces reliance on synthetic antibiotics, making it ideal for use in organic and antibiotic-free animal farming. Its anti-parasitic and antimicrobial properties further help in preventing infections and maintaining overall animal welfare.
5- Agricultural Pest Control
In agriculture, Satureja khuzistanica essential oil is explored for its natural pest control potential. Its antifungal and insecticidal activities are useful in protecting crops from pests and diseases, offering an eco-friendly alternative to synthetic pesticides. This makes it a valuable tool in organic farming practices and integrated pest management systems, helping to reduce chemical residues in the environment.
6- Aromatherapy and Wellness
The essential oil is also popular in aromatherapy and wellness practices for its soothing and health-boosting properties. When inhaled or applied topically, it can help alleviate stress, reduce muscle tension, and support respiratory function. Its warm, herbal scent creates a calming atmosphere, making it ideal for use in diffusers, massage oils, and holistic wellness routines.
7- Innovations in Drug Delivery
In biotechnology and pharmaceutical formulation, Satureja khuzistanica essential oil is being integrated into advanced drug delivery systems. Techniques like nanoencapsulation, emulsions, and herbal gel preparations are used to enhance its solubility, stability, and targeted therapeutic effects. These innovations aim to harness the oil’s medicinal value more efficiently in modern clinical and therapeutic applications.
References
1- B. Tepe and M. Cilkiz, Pharmaceutical biology 2016, 54, 375.
2- F. Jafari, F. Ghavidel and M. M. Zarshenas, Journal of acupuncture and meridian studies 2016, 9, 118.
3- M. Amanlou, F. Dadkhah, A. Salehnia, H. Farsam and A. R. Dehpour, J Pharm Pharm Sci 2005, 8, 102.
4- S. Ćavar, M. Maksimović, M. E. Šolić, A. Jerković-Mujkić and R. Bešta, Food Chemistry 2008, 111, 648.
5- D. Azaz, F. Demirci, F. Satıl, M. Kürkçüoğlu, K. Hüsnü and C. Bașerb, Zeitschrift für Naturforschung C 2002, 57, 817.
6- T. Mihajilov-Krstev, D. Radnović, D. Kitić, V. Jovanović, V. Mitić, Z. Stojanović-Radić and B. Zlatković, Open Life Sciences 2014, 9, 668.
