Marjoram, native to Asia Minor and the Mediterranean, is closely related to oregano, both in its culinary uses and by way of its constituent phytochemicals. Its traditional medicinal applications include its use as a mild analgesic, an antiseptic and for the treatment of indigestion.     

Important Phytochemicals 

Antioxidants: Apigenin, caffeic acid, carvacrol, catechol, chlorogenic acid, coumaric acid, eugenol, kaempferol, luteolin, myrcene, naringenin, oleanolic acid, protocatechuic acid, quercetin, rosmarinic acid, rutin, thymol, ursolic acid, vanillic acid, vitexin

Others: Carvone, cineole, cinnamic acid, geraniol, pinenes, terpinenes    

Medicinal Properties 

Like its relative, oregano, marjoram is packed with antioxidant phytochemicals, notably rosmarinic acid that inhibits the formation of atheromatous plaques and ursolic acid which can help to lower blood lipid levels. Marjoram also contains the same anticarcinogenic and anti-inflammatory chemicals as oregano.