Rosemary, native to the Mediterranean, is a household specie used worldwide as a food preservative and food-flavoring agent. Over the last decades, the valuable medicinal properties of this herb have been in the spot-light of the scientific community.
Main uses of rosemary
1) Culinary uses and food processing
Rosemary leaves and flowering tops have many culinary uses: lamb roast, mutton preparations, marinades, bouquet garni, baked fish, rice, soups, salads, occasionally with egg preparations, dumplings, apples, summer wine cups and fruit cordials, in vinegar and oil. The fresh and dried leaves of rosemary are used frequently in traditional Mediterranean cuisine as they have a bitter astringent taste and are aromatic. Dried and powdered leaves are added to cooked meat, fish, poultry soup, stews, sauces, dressings, preserves and jams.
Rosemary is a most effective herb with a wide range of uses in food processing. It has potential applications in the suppression of warmth over flavor.
Rosemary extract has the potential to be added to foodstuffs as a natural antioxidant, where slight flavor is not found objectionable by the consumer. Besides, the synergistic effect offers the possibility of using rosemary extract and known commercial antioxidants as mixtures, thus lowering the amount of synthetic antioxidant to be added and reducing/eliminating the possibility of toxicity. In addition, extracts and essential oil of rosemary can be used to stabilize fats, oils and fat containing foods, e.g. butter, against oxidation and rancidity and also to stabilize fermented meat products.
2) Traditional medicinal uses
Rosemary as an aromatic herb and the memory herb of the mint family, has been used by man since ancient times. Records of the use of rosemary appear in cuneiform on Sumerian stone tablets of the fifth millennium BC. The Chinese and Greeks used rosemary as a health conditioner; the Greeks, who wore rosemary wreaths in their hair, also believed that rosemary strengthened the brain and enhanced memory. In Egypt, the herb was buried with the pharaohs.
Hungary water prepared from rosemary is considered to be a revitalizing agent and the herb has an old reputation for improving memory. The presence of rosemary in one’s body is believed to enhance clarity of mind and memory. The whole plant, in the form of decoction, infusion, extract in ethanol (for external application) and essential oil, is administered against digestive disorders, vaginitis, leucorrhoea, respiratory diseases, varicose vein, heart pain, inflammation and dizziness by the native people of Mexico and Central America. In Russia and the Central Asian countries of the former Soviet Union, leaves of rosemary preparation are used to treat asthma. The abortifacient (anti-implantation) effect of rosemary extract is also known. A distilled water obtained from rosemary flower is used as an eye lotion.
3) Modern research into medicinal properties
Rosemary leaves, flowering tops, flowers and twigs are of economic importance. It is today credited with having many varied medicinal properties. These properties are listed below:
• Carminative (anti-bloating) properties;
• Antidepressant and antispasmodic properties;
• Rubefacient properties;
• Antimicrobial properties;
• Eases menstruation;
• Anti-inflammatory properties;
• Liver detoxifying properties;
• Anti-rheumatic properties – ointment of rosemary oil;
• HIV treatment;
• Cardiovascular effects
• Anti-diabetic
• Cancer prevention; Rosemary has been shown to have potential as a source of anticancer molecules and as a treatment to enhance the bioavailability of cancer drugs. Crude ethanolic rosemary extract has differential anti-proliferative effects on human leukemia and breast carcinoma cells. Adding rosemary extract to cooked beef reduces the formation of heterocyclic amines, a carcinogen.
• Help opium withdrawal during addiction treatment programs
• Shielding the brain from free radicals, lowering the risk of strokes and neuro-degenerative diseases like Alzheimer’s and Lou Gehrig’s.
• Prevents binding of aflatoxins to human liver cells.
4) Herbal pesticide
In the agricultural industry, rosemary is known to possess insect-repellent and antimicrobial properties which are beneficial in growing and storage of crops. Comparative laboratory studies have been carried out where different herbal powders, including rosemary powder, were dusted on stored grains of wheat and French bean.
Toxicology and quality control
Rosemary is generally considered safe and devoid of toxic side-effects if taken in recommended doses. However, certain guidelines for its use should be followed:
pregnant and lactating women are advised not to use rosemary, as are people with epilepsy;
rosemary leaves in excess quantity can cause coma, spasm, vomiting and, in some cases, pulmonary edema.
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Sources:
– Chaul L. T. (et. al) (2016) “Engineering spray-dried rosemary extracts with improved physico-mechanical properties: a design of experiments issue”, Brazilian Journal of Pharmacognosy, Revista Brasileira de Farmacognosia
– Cheung S. and TAI J. (2007), “Anti-proliferative and antioxidant properties of rosemary Rosmarinus officinalis”, ONCOLOGY REPORTS 17
– Sasikumar B. (2012), “Rosemary”, Indian Institute of Spices Research
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