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Publishing Language: Chinese | Open Access

Research Advances in Chemical Components and Applications of Rosmarinus officinalis L.

Hui WANG1 Gangqiang LIU1Tianyou LI1Jinru ZHU1Yingying WU1Mengda ZHANG1Pin LÜ2Yan ZHANG3 ( )Yun HUANG1 ( )
School of Pharmacy, Hebei Medical University, Shijiazhuang 050011, China
School of Basic Medicine, Hebei Medical University, Shijiazhuang 050011, China
Hebei Food Inspection and Research Institute, Shijiazhuang 050091, China
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Abstract

Rosmarinus officinalis L. is a perennial evergreen subshrub of the family Lamiaceae in the class Dicotyledoneae. It is native to Europe and the Mediterranean coast of northern Africa and has broad development prospects in the food, medicinal, and chemical industries. Although the chemical composition of R. officinalis L. has been reported, the classifications and summary of the structure of its compounds are not sufficient. In this article, we summarize the chemical components of R. officinalis L. that have been reported over the past five years, including flavonoids, terpenoids, and phenylpropanoids, and their structure, and we introduce the applications of R. officinalis L., so as to provide a reference and scientific basis for the chemical composition analysis, structural identification, development and utilization of R. officinalis L..

CLC number: TS201.2 Document code: A Article ID: 1002-6630(2024)20-0024-11

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Food Science
Pages 24-34

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Cite this article:
WANG H, LIU G, LI T, et al. Research Advances in Chemical Components and Applications of Rosmarinus officinalis L.. Food Science, 2024, 45(20): 24-34. https://doi.org/10.7506/spkx1002-6630-20240402-017

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Received: 02 April 2024
Published: 25 October 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).