Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3737

Full Length Research Paper

Effect of marjoram extract treatment on the cytological and biochemical changes induced by cyclophosphamide in mice

Naif Obaid Al-Harbi
Pharmacy Department, College of Health Sciences, King Saud University, Riyadh, Saudi Arabia.
Email: [email protected]

  •  Accepted: 05 July 2011
  •  Published: 23 October 2011


Marjoram (Origanum majorana L., Family: Lamiaceae) is a common spicy medicinal herb, used as a home remedy for the treatment of different ailments. It is well recognized with its popular name “Marjoram”. It is also used worldwide in food for better flavor, both in dry form and as fresh vegetable. Marjoram is a rich source of polyphenols which are known natural antioxidants. Marjoram ethyl alcohol extract treatment was evaluated for its effect on bone marrow, micronucleated polychromatic erythrocytes and selected biochemical parameters in mice. In addition, its protective role against the side effects of cyclophosphamide (CP, an established anticancer drug) was also studied. Marjoram treatment 125 mg/kg was found to be the minimum effective dose which could induce changes in some of the parameters investigated. However, CP treatment in mice brought highly significant changes in cytological as well as biological parameters included in the present study. Marjoram was added to CP treatment in order to evaluate the effects of CP and Marjoram combined treatment in mice. Marjoram was found to protect any changes occurring in RNA, DNA, and protein contents in the liver and testes of treated mice as compared with the control. It was interesting to notice that marjoram treatment did not interfere with the desired cytotoxic activity of CP.


Key words: Marjoram (Origanum majorana L.), cyclophosphamide (CP), bone marrow, micronucleated polychromatic erythrocytes, mitodepression, protein and nucleic acid contents.