Rosemary- A Herb of Therapeutic Potential
Dr. Garima Sancheti Acharya
December 17, 2008
Rosmarinus officinalis L., a herb that belongs to family Lamiaceae, is one of the most important herbs with immense therapeutic properties. The herb is commonly known by its various vernacular names i.e. Compass Weed, Our Lady's Rose, Polar Plant, Romero, Rosemarine, Rosemary, Rusmari, Sea Dew etc. Rosemary is an exotic, leafy, perennial, evergreen shrub that reaches up to 2-4 meter high. Leaves of the plant are narrow, dark-green with revolute margins. The flowers are few, borne in short, opposite, axillary racemes. These are sub-sessile, bluish, white or pale violet in color. The bracts of Rosemary are shorter than the calyx. The latter is campanulate and villose. The corolla is somewhat inflated in the throat, with two equal lips, the upper of which is erect and emarginate, the lower trifid. Stamens are two with minutely toothed filaments near the base and linear anthers. Upper lobe of style is very short. Nutlets are smooth, ovoid and sub-globose (WOA, 1997).
The most common species in Rosmarinus genus is "Rosmarinus officinalis". Rosemary is a native of southern Europe and grows wild on dry rocky hills in the Mediterranean region. It has been suggested as suitable for cultivation in the temperate Himalayas and Nilgiri hills with to moderately moist climate. The plant can be propagated by division, cuttings, layers and seeds. Seeds are slow to germinate but cuttings root easily.
Rosemary is an ancient aromatic herb which had a reputation for strengthening the memory. Sprigs of Rosemary were considered the emblem of fidelity for lovers, a sign of remembrance, as incense in religious ceremonies, in magical spells and a way to ward off the plague. Not only was the plant used at weddings, but also at funerals and for decking churches and banqueting halls during festivals. Throughout history, Rosemary has been also been used as a culinary herb to preserve meat. In ancient China, Rosemary was used for headaches and topically for baldness. Rosemary was used by herbalists as a tonic for the elderly and to help with indigestion. European herb practitioners used it as a tonic and stimulant, as well as to treat stomach upset, digestive disorders and headaches.
Leaves of Rosemary have an agreeable aromatic odour, and a pungent, somewhat bitter and slightly camphoraceous taste. It yields 1-2 % of volatile oil (Oil of Rosemary) used in perfumery and medicine. The leaves are employed as a condiment; dried and powdered; they are added to cooked meats, fish, poultry, soups, stews, sauces, dressings, preserves and jams.
It is reported that antioxidant properties of Rosemary are attributed not to a single compound but to a synergistic action of several components. The plant contains essential oils (borneol, camphor, cineole, linalol, verbenol), tannins, flavonoids (apigenin, diosmin, luteolin), rosmarinic acid, rosmaricine, heterosides, triterpene (ursolic acid, oleanic acid) and resin (WOA, 1997). Carnosol and carnosic acid account for over 90 % of the antioxidant properties of Rosemary extract. Carnosic acid has been reported to have anti-carcinogenic and antiviral activity. Rosmarinic acid is also known to have antioxidant activity. Another ingredient of Rosemary, ursolic acid depicts a great inhibitory effect.
The plant has been used traditionally for curing various disorders among the people around the world since time immemorial (Selmi, 1967; Zimmermann, 1980). Evidences support that Rosemary is one of the popular antioxidants used for various ailments in different nationīs folk medicine as well as a beverage drink. Flowering tops and leaves have a camphor-like odour and taste, and are considered carminative, diaphoretic, diuretic, aperient, emmenagogue, stimulant and stomachic. Clinical studies also support that Rosemary is an excellent antioxidant, having antimicrobial, anti-mutagenic, radioprotective and chemopreventive properties (Al-sereiti et al.,1999; Sancheti and Goyal, 2006, 2006a, 2007, 2007a). This plant has been shown to be safe in toxicity studies in animal models, when added as antioxidant to food (Schuler, 1990). Rosemary is one of the components for the preparation of balm for treatment of varicose veins. It is a valuable circulatory and nervine stimulant. It has a therapeutic potential in flatulent dyspepsia, headache or depression associated with debility.
Rosemary oil acts as a stimulant to both the hair follicles and circulation in the scalp, and thus is useful in treating premature baldness. An infusion of the plant with borax is employed as a hair wash and is said to prevent premature baldness. Externally, Rosemary oil may be used to ease muscular pain, sciatica and neuralgia. As a bath herb, it rejuvenates the body by stimulating blood circulation. Rosemary footbaths ease aching feet. An emulsion prepared from the Rosemary oil is used as a gargle for sore-throat and gum ailment. Rosemary oil is also a potpourri ingredient used as moth repellent. The plant is also a well-known mild sedative and painkiller. Rosemary tea is effective against colic and colds. The plant also stimulates appetite and aids digestion. The oil of Rosemary is mildly irritant and has been used as a carminative. Rosemary is used for treating liver and gallbladder complaints and for cardiovascular conditions such as high blood pressure. Rosemary is also useful in ameliorating peptic ulcer, prostate disorders, inflammatory diseases, atherosclerosis, ischemic heart disease, cataract and poor sperm motility. A 5% tincture of Rosemary oil is used as a circulatory and cardiac stimulant. The oil is also useful in headache and in menstruation. Dried leaves of the plant are smoked for relieving asthma. A decoction of Rosemary leaves is employed as an abortifacient. The plant has been found useful in atonic dyspepsia.
Rosemary is often used as an ingredient in shampoos and conditioners. Rosemary oil is used in perfumery, scenting of soaps and hair lotions. It is also employed in room sprays and inhalants. Superior grades of the oil are employed for blending in eau-de-Cologne and for flavoring of meats, sausages, soups and other food products. The oil also finds use in medicinal preparations. Rosemary powder is one of the constituents for a candy preparation used for controlling mouth-odour. As with most culinary herbs and spices, Rosemary is considered safe when used in optimal amounts.
This article is co-authored by Dr Deepak Acharya (Director, Abhumka Herbal Pvt Ltd, Ahmedabad, India).
References
Al-sereiti MR, Abu-amer KM, Sen, P. Pharmacology of Rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials. Ind J Exp Biol 1999; 37:124-130.
Sancheti G and Goyal PK. Modulatory influence of Rosemarinus officinalis on DMBA-induced skin tumorigenesis in mice. Asian Pacific J. Cancer Prev. 2006; 7: 331-335.
Sancheti G and Goyal PK. Effect of Rosmarinus officinalis in modulating the 7, 12-dimethylbenz(a)anthracene induced skin tumorigenesis in mice. Phytotherapy Research 2006a; 20: 981-986.
Sancheti G and Goyal PK. Prevention of radiation induced hematological alterations by medicinal plant Rosmarinus officinalis, in Mice. African Journal of Alternative and Complementary Medicine 2007; 4: 165-172.
Sancheti G and Goyal PK. Role of Rosemary leaf extract against various doses of gamma radiation. Tree for Life Journal 2007a, Vol 2:2. http://www.tfljournal.org/article.php/2007042416194363.
Schuler P. Natural antioxidants exploited commercially. In Food Antioxidants; B.J.F. Elsevier Applied Science, London. 1990; Chapter-4.
Selmi G. Therapeutic use of Rosemary through the centuries. Policlinico (Prat) 1967; 74: 439-441.
WOA.1997. The Wealth of Asia. Council of Scientific and Industrial Research (CSIR) Publication, New Delhi, CD ROM.
Zimmermann V. Rosemary as a medicinal plant and wonder-drug. A report on the medieval drug monographs. Sudhoffs Arch.1980; 64: 351-370.
The most common species in Rosmarinus genus is "Rosmarinus officinalis". Rosemary is a native of southern Europe and grows wild on dry rocky hills in the Mediterranean region. It has been suggested as suitable for cultivation in the temperate Himalayas and Nilgiri hills with to moderately moist climate. The plant can be propagated by division, cuttings, layers and seeds. Seeds are slow to germinate but cuttings root easily.
Rosemary is an ancient aromatic herb which had a reputation for strengthening the memory. Sprigs of Rosemary were considered the emblem of fidelity for lovers, a sign of remembrance, as incense in religious ceremonies, in magical spells and a way to ward off the plague. Not only was the plant used at weddings, but also at funerals and for decking churches and banqueting halls during festivals. Throughout history, Rosemary has been also been used as a culinary herb to preserve meat. In ancient China, Rosemary was used for headaches and topically for baldness. Rosemary was used by herbalists as a tonic for the elderly and to help with indigestion. European herb practitioners used it as a tonic and stimulant, as well as to treat stomach upset, digestive disorders and headaches.
Leaves of Rosemary have an agreeable aromatic odour, and a pungent, somewhat bitter and slightly camphoraceous taste. It yields 1-2 % of volatile oil (Oil of Rosemary) used in perfumery and medicine. The leaves are employed as a condiment; dried and powdered; they are added to cooked meats, fish, poultry, soups, stews, sauces, dressings, preserves and jams.
It is reported that antioxidant properties of Rosemary are attributed not to a single compound but to a synergistic action of several components. The plant contains essential oils (borneol, camphor, cineole, linalol, verbenol), tannins, flavonoids (apigenin, diosmin, luteolin), rosmarinic acid, rosmaricine, heterosides, triterpene (ursolic acid, oleanic acid) and resin (WOA, 1997). Carnosol and carnosic acid account for over 90 % of the antioxidant properties of Rosemary extract. Carnosic acid has been reported to have anti-carcinogenic and antiviral activity. Rosmarinic acid is also known to have antioxidant activity. Another ingredient of Rosemary, ursolic acid depicts a great inhibitory effect.
The plant has been used traditionally for curing various disorders among the people around the world since time immemorial (Selmi, 1967; Zimmermann, 1980). Evidences support that Rosemary is one of the popular antioxidants used for various ailments in different nationīs folk medicine as well as a beverage drink. Flowering tops and leaves have a camphor-like odour and taste, and are considered carminative, diaphoretic, diuretic, aperient, emmenagogue, stimulant and stomachic. Clinical studies also support that Rosemary is an excellent antioxidant, having antimicrobial, anti-mutagenic, radioprotective and chemopreventive properties (Al-sereiti et al.,1999; Sancheti and Goyal, 2006, 2006a, 2007, 2007a). This plant has been shown to be safe in toxicity studies in animal models, when added as antioxidant to food (Schuler, 1990). Rosemary is one of the components for the preparation of balm for treatment of varicose veins. It is a valuable circulatory and nervine stimulant. It has a therapeutic potential in flatulent dyspepsia, headache or depression associated with debility.
Rosemary oil acts as a stimulant to both the hair follicles and circulation in the scalp, and thus is useful in treating premature baldness. An infusion of the plant with borax is employed as a hair wash and is said to prevent premature baldness. Externally, Rosemary oil may be used to ease muscular pain, sciatica and neuralgia. As a bath herb, it rejuvenates the body by stimulating blood circulation. Rosemary footbaths ease aching feet. An emulsion prepared from the Rosemary oil is used as a gargle for sore-throat and gum ailment. Rosemary oil is also a potpourri ingredient used as moth repellent. The plant is also a well-known mild sedative and painkiller. Rosemary tea is effective against colic and colds. The plant also stimulates appetite and aids digestion. The oil of Rosemary is mildly irritant and has been used as a carminative. Rosemary is used for treating liver and gallbladder complaints and for cardiovascular conditions such as high blood pressure. Rosemary is also useful in ameliorating peptic ulcer, prostate disorders, inflammatory diseases, atherosclerosis, ischemic heart disease, cataract and poor sperm motility. A 5% tincture of Rosemary oil is used as a circulatory and cardiac stimulant. The oil is also useful in headache and in menstruation. Dried leaves of the plant are smoked for relieving asthma. A decoction of Rosemary leaves is employed as an abortifacient. The plant has been found useful in atonic dyspepsia.
Rosemary is often used as an ingredient in shampoos and conditioners. Rosemary oil is used in perfumery, scenting of soaps and hair lotions. It is also employed in room sprays and inhalants. Superior grades of the oil are employed for blending in eau-de-Cologne and for flavoring of meats, sausages, soups and other food products. The oil also finds use in medicinal preparations. Rosemary powder is one of the constituents for a candy preparation used for controlling mouth-odour. As with most culinary herbs and spices, Rosemary is considered safe when used in optimal amounts.
This article is co-authored by Dr Deepak Acharya (Director, Abhumka Herbal Pvt Ltd, Ahmedabad, India).
References
Al-sereiti MR, Abu-amer KM, Sen, P. Pharmacology of Rosemary (Rosmarinus officinalis Linn.) and its therapeutic potentials. Ind J Exp Biol 1999; 37:124-130.
Sancheti G and Goyal PK. Modulatory influence of Rosemarinus officinalis on DMBA-induced skin tumorigenesis in mice. Asian Pacific J. Cancer Prev. 2006; 7: 331-335.
Sancheti G and Goyal PK. Effect of Rosmarinus officinalis in modulating the 7, 12-dimethylbenz(a)anthracene induced skin tumorigenesis in mice. Phytotherapy Research 2006a; 20: 981-986.
Sancheti G and Goyal PK. Prevention of radiation induced hematological alterations by medicinal plant Rosmarinus officinalis, in Mice. African Journal of Alternative and Complementary Medicine 2007; 4: 165-172.
Sancheti G and Goyal PK. Role of Rosemary leaf extract against various doses of gamma radiation. Tree for Life Journal 2007a, Vol 2:2. http://www.tfljournal.org/article.php/2007042416194363.
Schuler P. Natural antioxidants exploited commercially. In Food Antioxidants; B.J.F. Elsevier Applied Science, London. 1990; Chapter-4.
Selmi G. Therapeutic use of Rosemary through the centuries. Policlinico (Prat) 1967; 74: 439-441.
WOA.1997. The Wealth of Asia. Council of Scientific and Industrial Research (CSIR) Publication, New Delhi, CD ROM.
Zimmermann V. Rosemary as a medicinal plant and wonder-drug. A report on the medieval drug monographs. Sudhoffs Arch.1980; 64: 351-370.