Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/2597
Título: A novel insight on an ancient aromatic herb: the rosemary (Rosmarinis officinalis L.)
Autor: Reis, A.R.
Costa, H.S.
D., Carvalho-Costa
T.G., Albuquerque
M.C., Castilho
F., Ramos
A.V., Machado
A., Sanches-Silva
Palavras-chave: Segurança Alimentar
Composição de Alimentos
Aromatic Herbs
Rosmarinis officinalis L.
Data: Nov-2014
Resumo: Introduction: Rosemary (Rosmarinus officinalis L.) is a widely consumed aromatic herb that belongs to the Lamiaceae family. It is a xeromorphic species that grows spontaneously on sand, cliffs and stony places near the sea in many parts of the world. The fresh and dried leaves are frequently used as a food preservative and in traditional Mediterranean cuisine as a flavouring agent, being used with meat, fish, baked potatoes and sauces. Materials and Methods: For this study, an extensive bibliographic review on the therapeutic properties and composition of rosemary was carried out. Results, Discussion and Conclusion: Within the aromatic herbs, rosemary has main highlight due to its nutrient composition and quantity of bioactive compounds. The nutrient composition of rosemary reveals a great amount of vitamins and minerals. The most well-studied bioactive compounds of rosemary are carnosic acid, caffeic acid and its derivative, rosmarinic acid. These compounds are thought to have antioxidant properties and are under investigation as potential therapies for cancer, hepatotoxicity, and inflammatory conditions. In traditional medicine, rosemary leaves are used as an integrant of various tea mixtures in cardiovascular, sleep and neurotic disorders and in the symptomatic treatment of digestive disorders. The current and potential uses of this aromatic herb are evaluated based on its composition on nutrients and bioactive compounds and on its therapeutic properties.
Peer review: yes
URI: http://hdl.handle.net/10400.18/2597
Aparece nas colecções:DAN - Posters/abstracts em congressos internacionais

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