Pharmacological Insights into Salvia Rosmarinus: A Natural Remedy with Diverse Therapeutic Potential

Abstract

Rosmarinus officinalis, commonly known as rosemary, is an aromatic herb originating from the Mediterranean region, primarily processed in Murcia, Southeast Spain. It is highly valued in the United States and Europe for its antioxidant properties. Rosemary extracts are renowned for their diverse therapeutic applications, such as liver protection, Alzheimer's disease treatment, and inhibiting the growth of new blood vessels. These extracts also play a vital role in food preservation by preventing oxidation and microbial contamination, offering a natural alternative to synthetic antioxidants. In medicinal use, rosemary helps treat conditions like renal colic, menstrual pain, respiratory disorders, and general pain relief. It aids digestion and bile flow due to its carminative and cholagogue properties and has diuretic effects that enhance urine production. Moreover, rosemary exhibits antiepileptic effects and may benefit fertility. The plant's biosynthetic pathways produce phenolic compounds, including caffeic acid (CA) and dihydroxy-phenyl-lactic acid (DOPL). Shikimic acid is crucial in synthesizing amino acids like phenylalanine, tyrosine, and tryptophan. The process involves converting phenylalanine into cinnamic acid, leading to the formation of Rosmarinus acid (RA), which is an ester of DOPL and has traditionally been used for its liver-protective and bile-stimulating properties, with Rosemary studies confirming its effectiveness in increasing bile flow and protecting against liver toxicity. Rosemary extracts also reduce the formation of malonaldehyde and the release of enzymes in isolated rat liver cells, confirming their hepatoprotective effects. Rosemary also holds promise in cancer prevention, as its dietary non-nutrients effectively inhibit carcinogenesis. RA, absorbed through oral and parenteral routes, has a half-life of 1.8 hours and is detectable in various tissues, especially in the lungs. The herb's antioxidants, including vitamins C and E, and beta carotene, help mitigate oxidative stress, a major factor in many diseases and aging. These antioxidants prevent DNA damage, protein harm, and uncontrolled lipid peroxidation, which are crucial in disease development.