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Rosmarinic Acid as Potential Anti-Inflammatory Agent

Publisher： Bentham Science Publishers

E-ISSN： 1876-1038|13|4|240-242

ISSN： 1574-8871

Source： Reviews on Recent Clinical Trials, Vol.13, Iss.4, 2018-12, pp. : 240-242

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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Abstract

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 folkmedicine, cosmetics, and phytotherapy and for flavoring of food products. Studies have focused on various biological activitiesof the secondary metabolites of this plant, such as rosmarinic acid, which have powerful antioxidant, hepato-protective,antimicrobial, anti-nociceptive, and anti-inflammatory properties.

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