Title:Rosmarinic Acid as Potential Anti-Inflammatory Agent
VOLUME: 13 ISSUE: 4
Author(s):Carmela Colica, Laura Di Renzo, Vincenzo Aiello, Antonino De Lorenzo and Ludovico Abenavoli*
Affiliation:CNR, IBFM UOS of Germaneto, University "Magna Graecia" of Catanzaro, Campus "Salvatore Venuta", 88100 Germaneto, Catanzaro, Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", 00133, Rome, Department of Medical and Surgical Sciences, University "Magna Graecia" of Catanzaro, Campus "Salvatore Venuta", 88100 Germaneto, Catanzaro, Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", 00133, Rome, Department of Health Sciences, University "Magna Graecia" of Catanzaro, Campus "Salvatore Venuta", 88100 Germaneto, Catanzaro
Keywords:Anti-oxidant, cytokines, phytotherapy, Rosmarinus officinalis, rosmarinic acid, anti-inflammatory agent.
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 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.
