Nutritional composition, phytochemical profile, therapeutic potentials, and food applications of rosemary: A comprehensive review

Rosemary (Rosmarinus officinalis L.) is a perennial plant belonging to the Lamiaceae family and is a beautiful horticulture, medicinal plant with evergreen leaves and crops. Rosemary plant is comprised of different varieties and can be used as a fresh spice and dry herb and is can also be used as an essential oil. It attracts market's attention not only due to its peculiar taste and odor but also due to its chemical composition which provide Antimicrobial, Anti-fungal Anti-inflammatory, Anti-cancer and Anti-diabetic effects and health benefits. Rosemary has shown its potential significant effects on fasting blood glucose, improvement of vitamin B12, oxidative stress, reduce the Ischemic stroke and improvement in neuroprotective qualities that help in balancing brain health and cognitive function. Rosemary finds applications in pharmacology as a medicinal plant, used in home cooking, the cosmetic and food industries. Rosmarinus acid is used in dairy industry to minimize the rate of lipid oxidation and hydrolysis and it plays a significant role to increase the shelf life of dairy products. This review aims to study the methods to extract important compounds from the rosemary plant the therapeutic, bioactive potential of its extracts, and its applications in different industries.