Rosemary (Rosmarinus officinalis) as a functional ingredient: recent scientific evidence

被引：59

作者：

del Pilar Sanchez-Camargo, Andrea ^{[1
]}

Herrero, Miguel ^{[1
]}

机构：

[1] CSIC, CIAL, Food Sci Res Inst, Lab Food, Nicolas Cabrera 9, Madrid 28049, Spain

来源：

CURRENT OPINION IN FOOD SCIENCE | 2017年 / 14卷

关键词：

CARNOSIC ACID PROTECTS; AMYLOID-BETA; 1-42; SH-SY5Y CELLS; MITOCHONDRIAL DYSFUNCTION; ANTIINFLAMMATORY ACTIVITY; DIETARY POLYPHENOLS; METABOLIC SYNDROME; L; EXTRACT; ANTIOXIDANT; APOPTOSIS;

D O I：

10.1016/j.cofs.2016.12.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nowadays, research on bioactive substances of plant has earned a growing interest in industries such as pharmaceutical and food processing, due their beneficial health effects. Rosemary is one of the most studied Mediterranean herbs, thanks to its active compounds, which belong mainly to the class of secondary metabolites. Several rosemary components, mainly, carnosic acid and carnosol, have demonstrated different biological activities, such as antiinflammatory, anti-cancer, as well as beneficial effects against neurological and metabolic disorders. In this regard, this review summarizes and discusses recent remarkable advances on the use of rosemary as a potential functional ingredient in order to provide beneficial health benefits against various human chronic diseases. Besides, the recent scientific evidence related to its safety and bioavailability has been critically discussed.

引用

页码：13 / 19

页数：7

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