Colica Carmela, Di Renzo Laura, Aiello Vincenzo, De Lorenzo Antonino, Abenavoli Ludovico
CNR, IBFM UOS of Germaneto, University "Magna Graecia" of Catanzaro, Campus "Salvatore Venuta", 88100 Germaneto, Catanzaro, Italy.
Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", 00133, Rome, Italy.
Rev Recent Clin Trials. 2018;13(4):240-242. doi: 10.2174/157488711304180911095818.
Rosmarinus officinalis L. (Lamiaceae), popularly known as rosemary, is used for food flavoring, and in folk medicine, as an antispasmodic, analgesic, anti-rheumatic, diuretic, and antiepileptic agent. Rosemary is an herb widely used in folk medicine, cosmetics, and phytotherapy and for flavoring of food products. Studies have focused on various biological activities of the secondary metabolites of this plant, such as rosmarinic acid, which have powerful antioxidant, hepato-protective, antimicrobial, anti-nociceptive, and anti-inflammatory properties.
迷迭香（唇形科植物迷迭香叶），俗称迷迭香，用于食品调味，在民间医学中用作解痉剂、止痛剂、抗风湿剂、利尿剂和抗癫痫剂。迷迭香是一种广泛应用于民间医学、化妆品和植物疗法以及食品调味的草药。研究集中在该植物次生代谢产物的各种生物活性上，比如迷迭香酸，它具有强大的抗氧化、肝脏保护、抗菌、抗伤害感受和抗炎特性。
