Marjoram is considered an invigorating and antispasmodic herb and is known for its ability to relieve headaches and indigestion. Traditionally, it is used to alleviate the symptoms of asthma, rheumatic disorders, cramps, depression, migraines, coughing and gastrointestinal problems. Various studies realized over the past two decades have showcased the medicinal properties of marjoram. Its antiviral, antibacterial, antiseptic and antifungal action is generally attributed to its high ursolic acid content, as well as the components of the essential oil produced from it, especially thymol and carvacrol. Ursolic acid has in fact been found to inhibit the activity of an enzyme connected to Alzheimer’s disease.

Moreover, the mechanisms responsible for the ability of marjoram to fend off cardiovascular diseases and thrombosis have also been researched. Other studies carried out during this past decade mention that several components of the herb can play a major role in the prevention of several types of cancer. Finally, thanks to its high phenolic acid and flavonoid content, marjoram displays strong antioxidant properties, which render it a great addition and preservative to many foods.