作者
Regiane Ribeiro-Santos, Denise Carvalho-Costa, Carlos Cavaleiro, Helena S Costa, Tânia Gonçalves Albuquerque, Maria Conceição Castilho, Fernando Ramos, Nathália R Melo, Ana Sanches-Silva
发表日期
2015/10/1
来源
Trends in Food Science & Technology
卷号
45
期号
2
页码范围
355-368
出版商
Elsevier
简介
Background
Rosemary (Rosmarinus officinalis L.) is a widely consumed aromatic plant that belongs to the Lamiaceae family. Fresh and dried leaves are frequently used in traditional Mediterranean cuisine and in folk medicine.
Scope and approach
For this study, an extensive bibliographic review on rosemary was carried out, including its main uses, components (both nutrients and bioactive), biological activities, interactions with drugs and potential applications.
Key findings and conclusions
The nutrient composition of rosemary reveals a great amount of vitamins and minerals. The most well studied bioactive compounds are carnosic acid, carnosol, caffeic acid and its derivative, rosmarinic acid. The levels on bioactive compounds depend on many factors, such as the variety, plant part, edafoclimatic conditions, drying conditions (if applied) and extraction and analysis methods. Numerous biological activities of …
学术搜索中的文章
R Ribeiro-Santos, D Carvalho-Costa, C Cavaleiro… - Trends in Food Science & Technology, 2015