<i>Rosmarinus officinalis</i>L. in the Gravine of Palagianello (Taranto, South Italy)

Guazzi, E.; Maccioni, Simonetta; Monti, G.; Flamini, Guido; Cioni, Pier Luigi; Morelli, Ivano

doi:10.1080/10412905.2001.9699678

Cited by 8 publications

(3 citation statements)

References 1 publication

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“…In another study, rosemary essential oils are characterized by the predominance of monoterpene hydrocarbons (71.5% in the liquid phase and 89.5% in the vapor phase) and oxygenated monoterpenes (26.0% in the liquid phase and 10.5% in the vapor phase) (Garzoli et al, 2021). Guazzi et al (2001) collected the volatile oils of rosemary under different microclimate conditions for chromatographic analysis and identified hydrocarbons (59.2%), aldehydes and ketones (24.3%), alcohols (9.1%), as well as other related small molecules (7.3%) as the critical chemical constituents. Usually, the monoterpene hydrocarbons presented in rosemary essential oil include α-pinene, β-pinene, 1,8-cineole, camphor, linalool, borneol, camphene, α-terpineol, myrcene, bornyl acetate, α-terpinene, terpinen-4-ol, limonene, and verbenone (Figure 4), and the bicyclic monoterpenes were the dominant hydrocarbons in rosemary oil (90.38%) (Jeon et al, 2014).…”

Section: Essential Oilsmentioning

confidence: 99%

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Qiu,

Wang,

Duan

et al. 2024

Comp Rev Food Sci Food Safe

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Rosemary (Rosmarinus officinalis L.) is one of the most famous spice plants belonging to the Lamiaceae family as a remarkably beautiful horticultural plant and economically agricultural crop. The essential oil of rosemary has been enthusiastically welcome in the whole world for hundreds of years. Now, it is wildly prevailing as a promising functional food additive for human health. More importantly, due to its significant aroma, food, and nutritional value, rosemary also plays an essential role in the food/feed additive and food packaging industries. Modern industrial development and fundamental scientific research have extensively revealed its unique phytochemical constituents with biologically meaningful activities, which closely related to diverse human health functions. In this review, we provide a comprehensively systematic perspective on rosemary by summarizing the structures of various pharmacological and nutritional components, biologically functional activities and their molecular regulatory networks required in food developments, and the recent advances in their applications in the food industry. Finally, the temporary limitations and future research trends regarding the development of rosemary components are also discussed and prospected. Hence, the review covering the fundamental research advances and developing prospects of rosemary is a desirable demand to facilitate their better understanding, and it will also serve as a reference to provide many insights for the future promotion of the research and development of functional foods related to rosemary.

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Section: Essential Oilsmentioning

confidence: 99%

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Qiu,

Wang,

Duan

et al. 2024

Comp Rev Food Sci Food Safe

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“…Rosemary ( Rosmarinus officinalis ), an aromatic herb that has been known from ancient times as a memory herb, a native to the Mediterranean from Spain to the Balkans and into North Africa ( 14 , 19 ). At present, rosemary is widely cultivated in Spain, Morocco, Tunisia, France, Algeria, Portugal, and China ( 20 ). 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 ( 21 ).…”

Section: Spices In the Mediterranean Diet: Flavor Characteristics And...mentioning

confidence: 99%

Anticancer Effect of Spices Used in Mediterranean Diet: Preventive and Therapeutic Potentials

Talib

AlHur²,

Al.Naimat³

et al. 2022

Front. Nutr.

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Cancer is one of the leading causes of death worldwide, with almost 10 million cancer-related deaths worldwide in 2020, so any investigation to prevent or cure this disease is very important. Spices have been studied widely in several countries to treat different diseases. However, studies that summarize the potential anticancer effect of spices used in Mediterranean diet are very limited. This review highlighted chemo-therapeutic and chemo-preventive effect of ginger, pepper, rosemary, turmeric, black cumin and clove. Moreover, the mechanisms of action for each one of them were figured out such as anti-angiogenesis, antioxidant, altering signaling pathways, induction of cell apoptosis, and cell cycle arrest, for several types of cancer. The most widely used spice in Mediterranean diet is black pepper (Piper nigrum L). Ginger and black cumin have the highest anticancer activity by targeting multiple cancer hallmarks. Apoptosis induction is the most common pathway activated by different spices in Mediterranean diet to inhibit cancer. Studies discussed in this review may help researchers to design and test new anticancer diets enriched with selected spices that have high activities.

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“…Many studies have pointed out the variability, qualitative and quantitative, of the composition and yield of the essential oil, due to intrinsic (genetics and plant age) or extrinsic factors such as climate and cultivation conditions or isolation methods ( − ).…”

Section: Introductionmentioning

confidence: 99%

Main Agronomic−Productive Characteristics of Two Ecotypes of Rosmarinus officinalis L. and Chemical Composition of Their Essential Oils

Flamini

Cioni

Morelli

et al. 2002

J. Agric. Food Chem.

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The productive potential of two different ecotypes of Rosmarinus officinalis (Cevoli and Lunigiana) cultivated in the littoral area near Pisa (northern Tuscany, Italy) and the differences in the yield and composition of the essential oils of leaves, flowers, and stems obtained from different positions of the plants were used to characterize the two ecotypes. The Cevoli ecotype plant produced the highest yield of dry matter (221 g plant-1) in comparison to the Lunigiana ecotype (72 g plant-1). There were significant differences in dry matter production of different organs of both ecotypes. The essential oil contents of Cevoli and Lunigiana ecotypes were similar. In contrast, the oil contents of the different plant parts showed marked differences. The apical part of the plant and the leaves gave the highest essential oil yields. The major difference between the oils of the two ecotypes consisted in the 1,8-cineole contents (6.6 and 37.9% in Cevoli and Lunigiana, respectively). The Cevoli ecotype was determined to be the most suitable for essential oil extraction because it was characterized by a preponderance of flowers and leaves in the apical portion. The Cevoli ecotype could be classifited as an alpha-pinene chemotype, whereas Lunigiana is a 1,8-cineole chemotype.

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Rosmarinus officinalisL. in the Gravine of Palagianello (Taranto, South Italy)

Cited by 8 publications

References 1 publication

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review

Anticancer Effect of Spices Used in Mediterranean Diet: Preventive and Therapeutic Potentials

Main Agronomic−Productive Characteristics of Two Ecotypes of Rosmarinus officinalis L. and Chemical Composition of Their Essential Oils

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