Exploring Origanum dictamnus as a functional food ingredient: Phytochemical characterization and gut motility modulation

Origanum dictamnus L. (dittany of Crete), is traditionally used as an herbal beverage valued for its digestive properties and aromatic profile. This study aimed to evaluate its potential as a functional food ingredient by combining detailed phytochemical profiling with assessment of gastrointestinal activity. The infusion, prepared according to the traditional mode, was chemically characterized by NMR and HPLC-PDA-MS. Its constituents were identified and quantified, revealing three major classes of secondary metabolites, including four novel flavone glycosides, Luteolin-7-O-[2′′′-caffeoyl-glucuronopyranosyl-(1 → 2)]-O-glucuronopyranoside (1), Apigenin-7-O-[2′′′-caffeoyl-glucuronopyranosyl-(1 → 2)]-O-glucuronopyranoside (2), Luteolin-7-O-[2′′′-feruloyl-glucuronopyranosyl-(1 → 2)]-O-glucuronopyranoside (3) and Apigenin-7-O-[2′′′-feruloyl-glucuronopyranosyl-(1 → 2)]-O-glucuronopyranoside (4). Functional evaluation was conducted using an ex vivo organ bath model with isolated rabbit jejunum and colon tissues, selected for their physiological relevance to human gut motility. The infusion demonstrated spasmolytic activity, modulating both phasic and tonic intestinal contractions. These effects were benchmarked against scopolamine and further explored through receptor inhibition assays. Our findings support the traditional gastrointestinal use of O. dictamnus and suggest its potential application in functional foods aimed at promoting digestive comfort.