Functional food applications of Rosmarinus officinalis: Antioxidant, anti-inflammatory, and metabolic health perspectives

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Rosmarinus officinalis L. (rosemary), a well-known aromatic herb of the Lamiaceae family, has long been valued for its culinary, medicinal, and industrial applications. Unlike previous reviews, this study integrates updated evidence (1998–2025) on rosemary’s phytochemical composition, highlighting how geographical origin, environmental conditions, and extraction methods influence its bioactive profile. Rich in rosmarinic acid, carnosic acid, carnosol, and essential oils, rosemary exhibits diverse biological activities, including antioxidant, anti-inflammatory, antitumor, neuroprotective, cardioprotective, hepatoprotective, and antidiabetic effects. The graphical abstract 1 illustrates the major bioactive constituents of Rosmarinus officinalis L. and highlights their therapeutic potentials, emphasizing its role as a promising functional food and medicinal plant.This review uniquely emphasizes rosemary’s functional food potential, including applications in food preservation, active packaging, and health-promoting dietary interventions. Mechanistic insights reveal that rosemary bioactives act through enhancement of antioxidant defenses, modulation of inflammatory pathways, regulation of apoptosis, and restoration of metabolic balance. By synthesizing mechanistic, pharmacological, and functional food perspectives, this review provides a novel, comprehensive resource for future research and practical applications in nutrition and therapeutics. Keywords: rosemary, rosmarinic acid, carnosic acid, carnosol, antioxidant, functional food

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