Rosemary (Rosmarinus officinalis) is a popular herb with diverse applications in cooking, herbal teas, food preservation, fragrances, and medicine. While indigenous to the Mediterranean, rosemary was coveted throughout Europe and the New World for its healing prowess. Rosemary contains an amalgamation of health-promoting substances that can be grouped into three categories: essential oils, polyphenols, and polyphenolic diterpenes.
Essential Oils
Essential oils are fat-soluble, volatile compounds that play a key role in the fragrance and culinary attributes of many plants. Research also implies that essential oils are principle contributors to rosemary’s antioxidant properties (Estevez et al., 2007).
Polyphenols
Rosemary also contains an array of polyphenols, such as flavonoids and phenolic acids. Polyphenols are natural compounds that support plant health and boost human well-being. Polyphenols are thought to be critical components of nutritious foods like berries, spinach, and kale. An important polyphenol in rosemary is rosmarinic acid (Bai et al., 2010).
Polyphenolic Diterpenes
Unique to rosemary and other similar herbs, such as sage and oregano, are polyphenolic diterpenes. These molecules are intriguing because they combine two different classes of powerful health-promoting plant nutrients: polyphenols and terpenes. This dynamic duo potentially offers more health benefits than either alone. Investigators suggest that the most important polyphenolic diterpenes in rosemary are carnosol and carnosic acid (Birtic et al., 2015).
Potential Benefits of Rosemary for Musculoskeletal Health
1. Rosemary as an Antioxidant
Oxidative damage is a key mechanism that causes premature aging of joint, bone, tendon, and muscle tissue. The diverse active ingredients in rosemary display potent antioxidative properties, including neutralizing free radical toxins, disarming reactive oxygen species, and defusing free radical metals. Some research has shown rosemary to possess the most antioxidant potential of all herbs and spices tested (Wojdyło et al., 2007).
Chinese researchers examined the effects of rosemary extract on protecting human fat from oxidation. The authors concluded that rosemary helped protect fat in cell walls from lipid peroxidation, an oxidizing chain reaction that severely damages cells (Hui-Hui et al., 2001).
2. Rosemary as an Anti-inflammatory
Chronic low-grade inflammation is a driving force behind chronic joint, bone, tendon, and muscle injury.
- Rosemary inhibits nuclear factor kappa beta, a critical transcription factor that controls the production of inflammation-inducing enzymes and communication molecules that promote inflammation (Poeckel et al., 2008).
- Rosemary also hinders the activity of enzymes, like COX-2, that boost the synthesis of pain-causing substances called prostaglandins (Mueller et al., 2010).
- Rosemary enhances the production of signaling molecules that help re-establish appropriate levels of inflammation, supporting well-being.
Brazilian researchers examined the anti-inflammatory effects of rosemary extract on a mouse model of inflammation. They concluded that rosemary extract induced a significant reduction in IL-1 and TNF-α, two markers of inflammation (Justo et al., 2015).
3. Rosemary’s Anti-fat Attributes
Obesity is a significant risk factor for chronic joint disease. Rosemary contains a significant concentration of carnosic acid, which is believed to impede pancreatic lipase—the primary enzyme the body uses to digest fat. Therefore, rosemary may reduce fat absorption (Ninomiya et al., 2004).
Researchers in North Carolina examined the effects of rosemary extract on a mouse model of obesity. They found that rosemary extract significantly reduced body weight, percent body fat, and free fatty acids compared to the control group (Zhao et al., 2015).
Precautions
Rosemary is generally recognized as safe when consumed in usual culinary and herbal doses. As with any supplementation, consult your healthcare provider prior to use if you are pregnant, nursing, taking any medications, or have medical conditions. Discontinue use and consult your doctor if any adverse reactions occur (Johnson, 2011).
References
- Estevez, M., Ramirez, R., Ventanas, S., & Cava, R. (2007). Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver patê. LWT—Food Science and Technology, 40(1), 58–65.
- Bai, N., He, K., Roller, M., et al. (2010). Flavonoids and phenolic compounds from Rosmarinus officinalis. Journal of Agricultural and Food Chemistry, 58(9), 5363–5367.
- Birtic, S., Dussort, P., Pierre, F.-X., Bily, A. C., & Roller, M. (2015). Carnosic acid. Phytochemistry, 115, 9–19.
- Hui-Hui, Z., et al. (2001). Antioxidant properties of phenolic diterpenes from Rosmarinus officinalis. Acta Pharmacol. Sin, 22, 1094–1098.
- Justo, O. R., et al. (2015). Evaluation of in vitro anti-inflammatory effects of crude ginger and rosemary extracts obtained through supercritical CO2 extraction on macrophage and tumor cell line: the influence of vehicle type. BMC Complement Altern Med, 15, 390.
- Mueller, M., et al. (2010). Anti-inflammatory activity of extracts from fruits, herbs, and spices. Food Chem, 122, 987–996.
- Ninomiya, K., Matsuda, H., Shimoda, H., Nishida, N., Kasajima, N., Youshino, T., et al. (2004). Carnosic acid, a new class of lipid absorption inhibitor from sage. Bioorg Med Chem Lett, 14, 1943–1946.
- Poeckel, D., et al. (2008). Carnosic acid and carnosol potently inhibit human 5-lipoxygenase and suppress pro-inflammatory responses of stimulated human polymorphonuclear leukocytes. Biochem. Pharmacol, 76, 91–97.
- Wojdyło, A., Oszmiański, J., & Czemerys, R. (2007). Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, 105, 940–949.
- Zhao, Y., et al. (2015). Carnosic acid as a major bioactive component in rosemary extract ameliorates high-fat-diet-induced obesity and metabolic syndrome in mice. Journal of Agricultural and Food Chemistry, 63(19), 4843–4852.
- Johnson, J. J. (2011). Carnosol: A promising anti-cancer and anti-inflammatory agent. Cancer Letters, 305(1), 1-7. https://doi.org/10.1016/j.canlet.2011.02.005
