Oregano and Basil Leaves and Coronary Artery Disease

Several epidemiological studies have shown an inverse relationship between polyphenol consumption and the incidence of chronic diseases, including cardiovascular disease. Dietary polyphenols can act as antioxidants, neutralizing free radicals and reactive oxygen species produced during inflammation. This can helps prevent cellular damage and alleviate oxidative stress-related inflammation. In order to increase the intake of dietary polyphenols, the consumption of vegetables and whole grains has been emphasized, along with the average amount of fruit, fungi, and algae. Moreover, it has been reported that a wider diversity of intake of polyphenols and flavonoid-rich foods when consumed together may represent the optimal approach for improving long-term health. Oregano and basil leaves are two aromatic herbs that are frequently utilized as flavorings in culinary preparations. However, in certain culinary traditions, these herbs are also consumed as part of the daily diet in the form of leafy greens. These herbs have been demonstrated to be excellent sources of polyphenols, particularly rosmarinic acid. The ingestion of these herbs has been shown to augment the dietary intake of beneficial phytochemicals and to support overall antioxidant status. . In addition, these herbs contain active compounds with potential capacity to modulate plasma lipid levels in a beneficial manner that can contribute to the protection of cardiovascular health.

Given the high content of polyphenols in basil and oregano leaves and their potential properties in reducing inflammation and modulating lipids, their consumption may help reduce risk factors associated with coronary heart disease, including unstable angina. The present study will examine the effects of increasing dietary polyphenol intake by consumption of oregano and basil leaves, on plasma inflammatory and lipid factors and total urinary polyphenol levels in patients who have recently had unstable angina.

The present study utilizes a randomized controlled clinical trial design. In this study, patients who meet the established eligibility criteria and are referred to Imam Husain hospital will be included in the study sample. Patients will be randomly assigned to one of two study groups: the control group and the herbs group. The study is scheduled to be conducted over the course of two months. The control group will receive standard medical treatment and general dietary advice, including recommendations to reduce salt, fat, and simple sugar intake. In the herbs group, in addition to the aforementioned recommendations, patients will consume 4-5 grams of dried basil leaves and 4-5 grams of oregano leaves per day. All patients will avoid taking any over-the-counter herbal medications or dietary supplements during the study.