Rosmarinic acid, named after
rosemary (Salvia rosmarinus Spenn.), is a
polyphenol constituent of many culinary
herbs, including
rosemary (Salvia rosmarinus L.),
perilla (Perilla frutescens L.),
sage (Salvia officinalis L.),
mint (Mentha arvense L.), and
basil (Ocimum basilicum L.).[1]
History
Rosmarinic acid was first isolated and characterized in 1958 by the Italian chemists Scarpatti and Oriente from
rosemary (Salvia rosmarinus),[2] after which the acid is named.
When
extracted from plant sources or synthesized in manufacturing, rosmarinic acid may be used in foods or beverages as a flavoring, in
cosmetics, or as a
dietary supplement.[1]
References
^
abcdefgh"Rosmarinic acid". PubChem, US National Library of Medicine. 10 July 2021. Retrieved 11 July 2021.
^Scarpati, M. L.; Oriente, G. (1958). "Isolamento costituzione e dell'acido rosmarinico (dal Rosmarinus off.)". Ricerca Scientifica. 28: 2329–2333.
^
abcPetersen, M.; Abdullah, Y.; Benner, J.; Eberle, D.; Gehlen, K.; Hücherig, S.; Janiak, V.; Kim, K. H.; Sander, M.; Weitzel, C.; Wolters, S. (2009). "Evolution of rosmarinic acid biosynthesis". Phytochemistry. 70 (15–16): 1663–1679.
Bibcode:
2009PChem..70.1663P.
doi:
10.1016/j.phytochem.2009.05.010.
PMID19560175.
^Distribution and taxonomic implications of some phenolics in the family Lamiaceae determined by ESR spectroscopy. J. A. Pedersen, Biochemical Systematics and Ecology, 2000, volume 28, pages 229–253
^Abdullah, Yana; Schneider, Bernd; Petersen, Maike (12 December 2008). "Occurrence of rosmarinic acid, chlorogenic acid and rutin in Marantaceae species". Phytochemistry Letters. 1 (4): 199–203.
Bibcode:
2008PChL....1..199A.
doi:
10.1016/j.phytol.2008.09.010.
^Vogelsang, Katharina; Schneider, Bernd; Petersen, Maike (2006). "Production of rosmarinic acid and a new rosmarinic acid 3′-O-β-D-glucoside in suspension cultures of the hornwort Anthoceros agrestis Paton". Planta. 223 (2): 369–373.
doi:
10.1007/s00425-005-0089-8.
PMID16133208.
S2CID29302603.