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Abstract

Rosemary (Rosmarinus officinalis L.) is an attractive horticultural plant and a highly profitable crop. Its products include fresh or dried leaves, as well as essential oils, extracts, and essences. Various rosemary forms fresh herb, dried herb, or essential oil are extensively utilized. Despite facing numerous challenges, the global production and market demand for rosemary continue to rise annually. Today, it plays a prominent role as a functional food ingredient, recognized for its health-promoting properties. More notably, due to its strong aroma, culinary appeal, and nutritional value, rosemary is widely used in food and feed additives, as well as in food packaging. Its unique phytochemical compounds exhibit significant biological activities that contribute to various aspects of human health. This review provides a comprehensive and structured overview of rosemary’s pharmacological and nutritional components, their biological functionalities, methods of production and processing, and the latest advancements in its applications within the food industry. By synthesizing recent advances in rosemary and its industrial applications, this review provides a systematic perspective on its role as a functional food ingredient and highlights emerging prospects for its use in health related and commercial products.
Keywords: Food Industry, Nutritional Products, Production, Pharmacological, Rosmarinus officinalis
http://dx.doi.org/10.19045/bspab.2025.140078