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Rosmarinic Acid as Potential Anti-Inflammatory Agent

[ Vol. 13 , Issue. 4 ]

Author(s):

Carmela Colica, Laura Di Renzo, Vincenzo Aiello, Antonino De Lorenzo and Ludovico Abenavoli*   Pages 240 - 242 ( 3 )

Abstract:


Rosmarinus officinalis L. (Lamiaceae), popularly known as rosemary, is used for food flavoring, and in folk medicine, as an antispasmodic, analgesic, anti-rheumatic, diuretic, and antiepileptic agent. Rosemary is an herb widely used in folk medicine, cosmetics, and phytotherapy and for flavoring of food products. Studies have focused on various biological activities of the secondary metabolites of this plant, such as rosmarinic acid, which have powerful antioxidant, hepato-protective, antimicrobial, anti-nociceptive, and anti-inflammatory properties.

Keywords:

Anti-oxidant, cytokines, phytotherapy, Rosmarinus officinalis, rosmarinic acid, anti-inflammatory agent.

Affiliation:

CNR, IBFM UOS of Germaneto, University "Magna Graecia" of Catanzaro, Campus "Salvatore Venuta", 88100 Germaneto, Catanzaro, Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", 00133, Rome, Department of Medical and Surgical Sciences, University "Magna Graecia" of Catanzaro, Campus "Salvatore Venuta", 88100 Germaneto, Catanzaro, Division of Clinical Nutrition and Nutrigenomics, Department of Biomedicine and Prevention, University of Rome "Tor Vergata", 00133, Rome, Department of Health Sciences, University "Magna Graecia" of Catanzaro, Campus "Salvatore Venuta", 88100 Germaneto, Catanzaro



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