A group of Valencian women researchers tested -in a recent study- the great potential of oregano essential oil as a natural preservative to protect Mediterranean rice crops from different fungus species.

For the women research team of the Universidad Politécnica de Valencia (UOV) and the Universitat de València (UV), these resuls are very relevant for rice-growing areas because, as explained by Doctor Maria Pilar Santamaria, it is basic food at a global level and, specially, for countries where its preservation and storage does not follow such exigent protocols.

Doctor Maria Amparo Blázquez, from the Department de Pharmacology, explained tat the aim is preventing rice from spoiling by applying these oils.  We would be, hence, referring to a potential use of essential oils as preservatives, warning that it would not serve as a fungicide in the rehearsed doses but to stop their growing and preserve the food in good conditions for a longer period of time.

The study was published in the magazine Natural Products Research.