甜馬鬱蘭(Sweet Marjoram，Origanum majorana)
唇形科(Lamiaceae) 奧勒岡屬(Origanum)
學名：Origanum majorana
中文名：甜馬鬱蘭、墨角蘭
圖1：甜馬鬱蘭(Origanum majorana)#1
【生理活性】
根據分析#2，甜馬鬱蘭精油主要成分有4-松油醇 26.0% (terpinen-4-ol)、順式香檜烯 13.3% (cis-sabinene)、對異丙基甲苯 9.3% (o-cymene)、γ-萜品烯 5.8% (γ-terpinene)、反式香檜烯 5.7%(trans-sabinene)、α-松油醇 5.1% (p-menth-1-en-8-ol)、β-側柏烯 4.9% (β-thujene)和其他成分。
民俗療法
甜馬鬱蘭據說有止咳化痰和強胃的功效，可使用甜馬鬱蘭精油熱敷緩解腹瀉及化痰。古書記載甜馬鬱蘭有殺菌、抗痙攣、除脹氣、促亢奮、化痰和改善神經衰弱等功效。它還能治療氣喘、咳嗽、消化不良、風濕、牙痛和心髒病#3。根據Mabey著作#4，甜馬鬱蘭成分含quinine和收斂性苦味化合物能幫助病人刺激食慾。甜馬鬱蘭的葉子和種子能作為收斂劑，且可治療絞痛#5。
偏頭痛可能是受限的血液供輸所造成，在頸背熱敷甜馬鬱蘭精油或許能改善，它有血液擴張功效#6。
抗氧化
乾燥的百里香、奧勒岡和甜馬鬱蘭葉片經酒精萃取所得的萃取物，實驗顯示能抑制油脂酸敗且有抗氧化力，其中以甜馬鬱蘭抗氧化力最高，百里香保護油脂效果最好#7。
抗菌
根據研究，甜馬鬱蘭精油可抑制多種微生物，抑制菌種以需鈉弧菌(Beneckea natriegens)、軟腐病菌(Erwinia carotovora)和莫拉菌屬(Moraxella sp.)效果最佳，真菌以黑黴菌(Aspergillus niger)最能有效抑制#8。一項研究探討8種精油對9種酵母菌的抑菌力，這8種精油分別是羅勒 (Ocimum basilicum L.)、洋蔥(Allium cepa L.)、大蒜(Allium sativum L.)、檸檬(Citrus limon L. Burm. f.)、葡萄柚 (Citrus paradisi Macfad.)、甜馬鬱蘭(Origanum majorana L.)、薄荷(Mentha x piperita L.)和百里香(Thymus vulgaris L.)，結果發現百里香、甜馬鬱蘭、薄荷和羅勒都能有效抑制酵母菌，以百里香效果最佳，洋蔥和大蒜精油效果最差，且對大部分酵母菌都無效#9。
助消化
甜馬鬱蘭的萃取物在大鼠胃部可刺激細胞分泌胃酸和胃蛋白酵素(分解蛋白質)增加，幫助消化#10。
抗癌
酒精萃取物可能有抗癌潛力，人類白血病細胞實驗發現，萃取物可顯著抑制癌細胞增加，而且有明顯相關性，同時展現很好的抗氧化力#11。根據人類大腸癌細胞實驗，甜馬鬱蘭的酒水萃取物能殺死大腸癌細胞並抑制增生#12。甜馬鬱蘭的酒精萃取物也能抑制乳癌細胞的生長，在雞胚胎實驗顯示有抑制和預防癌細胞轉移的功效#13 。
鎮靜、助眠、抗焦慮
在大鼠腹部注射甜馬鬱蘭萃取物，實驗發現施以200 毫克/公斤體重的劑量時，大鼠明顯比對照組更快躺平、更長睡眠時間以及更不易焦慮#14。
抗糖化、抗糖尿病
患有糖尿病的大鼠，經口服甜馬鬱蘭葉甲醇萃取物後顯示，能抑制體內最終糖化產物(advanced glycation end-products，AGEs)形成，累積的AGEs能引發多種疾病，包含糖尿病#15。
降血脂、護肝
持續6周餵食甜馬鬱蘭和薑的公鼠實驗，結果發現甜馬鬱蘭和薑都能有效降低膽固醇、三酸甘油酯，且壞膽固醇 (low density lipoprotein)下降、好膽固醇 (high-density lipoprotein)上升，肝功能也明顯改善#16。
減少化療藥毒性和副作用
連續30天口服甜馬鬱蘭葉水萃取物或埃及甜馬鬱蘭葉粉的化療大鼠實驗顯示，2種香草都能有效減少大部分副作用和化療藥伴隨的基因毒性，且效果呈現劑量關係，表示甜馬鬱蘭葉的香草茶可能對吃化療藥的病人有調節免疫系統和降低毒性的功效#17。
【芳療功效】
83位有高血壓或前期狀態的受試者，吸聞含有薰衣草 (Lavandula officinalis)、依蘭依蘭(Cananga odorata)、甜馬鬱蘭和苦橙(Citrus aurantium)精油[20:15:10:2]的精油鍊持續24小時，結果發現可有效降低血壓，減輕壓力，達到明顯放鬆的功效，表現比人工香精的控制組還要優異#18。
多囊性卵巢綜合症(Polycystic ovary syndrome)患者每日2次持續一個月飲用甜馬鬱蘭茶的臨床研究，結果發現胰島素分泌效率提高且雄性激素下降，可有效改善患者的荷爾蒙失衡，幫助重新平衡#19。
使用含有甜馬鬱蘭精油的按摩油每日按摩異位性皮膚炎兒童持續8周，結果顯示可有效改善症狀，不過沒加精油也能改善，所以效果實際上是來自於按摩，精油幫助甚微#20。
[momo] 伊聖詩 FIG 馬鬱蘭單方精油15ml
[momo] AroMart 艾樂曼 Argital雅琪朵 馬鬱蘭精油20ml
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[momo] Everose 愛芙蓉 芳香祕笈 單方馬鬱蘭 10ml(天然精油)
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[momo] Purigin 品植 甜馬鬱蘭精油50ml歐盟有機(溫暖香甜/舒緩肌肉關節/平緩血壓/深沉入眠)
【料理應用】
甜馬鬱蘭是奧勒岡屬植物最甜和溫和的料理香草，它的葉子、花和嫩莖可以加進燉菜、糖漿、沙拉醬、淋醬、抹醬、海鮮、歐姆蛋、披薩、沙拉、香腸和作為填料放進烤雞內調味。能提升蘑菇、紅蘿蔔、花椰菜、菠菜、櫛瓜、青豆和蘆筍風味，葉子可製成香草茶#21。
和其它香草或調味料搭配也很合適，例如奧勒岡、大蒜、巴西里、百里香、月桂葉、黑胡椒、蝦夷蔥、辣根和肉豆蔻。甜馬鬱蘭有自然甜味，所以也會使用在甜點、蛋糕、派、冰淇淋和其它烘焙食品，和蘋果、甜瓜和熱帶水果搭配也很合適#21。
2.5%和5%的百里香或甜馬鬱蘭精油使用在魚排保存的實驗表示，百里香和甜馬鬱蘭都能有效減少油脂酸敗和細菌的增生，比起未加精油的控制組，5%的甜馬鬱蘭精油能幫原本6天的儲存期延長到12-16天，且這配方是所有組別在風味上最討喜的#22。200 mg/kg濃度的甜馬鬱蘭或迷迭香精油加在牛肉排中，實驗結果描述2種精油都能有效抑制油脂氧化並增添風味，提高消費者對組合肉的接受度#23。
2005年英國營養期刊有一篇有趣研究#24，作者檢測多種蔬菜、香草和調味料的總多酚量、黃酮類和抗氧化力，並比較新鮮、炊蒸和水煮的營養變化，結果顯示炊蒸約可保留80%的營養和抗氧化力，而水煮只剩30%。另外，200公克的生菜沙拉組合，若是把組合1(76g萵苣+124番茄)換成組合2(75g萵苣+122番茄+3g香蜂草)和組合3(75g萵苣+122番茄+3g甜馬鬱蘭)，則抗氧化力可增加2倍和4倍。而在另一實驗，加入洋蔥能使抗氧化力增加20%，但紅蘿蔔會減少30%，作者認為可能是抗氧化的檢測方法無法完全反映紅蘿蔔抗氧化力，紅蘿蔔強在穩定不安定的氧分子，實驗檢測的主要是針對過氧化自由基。
參考文獻：
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