Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review

作者：Gema Nieto, Gaspar Ros, Julián Castillo · 发表于：Medicines · 年份：2018 · DOI：10.3390/medicines5030098 · 被引用次数：567 · 研究领域：Essential Oils and Antimicrobial Activity、Phytochemicals and Antioxidant Activities、Bee Products Chemical Analysis

family, such as rosemary, have been studied because of its bioactive properties. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. However, it is essential to take into account that these biological properties depend on different aspects. Their use in foods is limited because of their odour, colour and taste. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed.