Conventional and Enzyme-Assisted Extraction of Rosemary Leaves (Rosmarinus officinalis L.): Toward a Greener Approach to High Added-Value Extracts

Antioxidant and antimicrobial activity of extracts obtained from rosemary (Rosmarinus officinalis) and vine (Vitis vinifera) leaves

The antioxidant properties and antimicrobial activity of rosemary extracts were compared to those of vine leaf extracts. The phenolics were quantified by HPLC. Rosemary extracts were stronger in reducing power than vine leaf extracts but possessed weaker superoxide anion radical (O2 ) scavenging capability. The antimicrobial activity was confirmed by the broth microdilution test using minimal i...

Kinetic study of pilot-scale supercritical CO2 extraction of rosemary (Rosmarinus officinalis) leaves

Antimicrobial activity of rosemary extracts (Rosmarinus officinalis L.) against different species of Listeria

Reduction or elimination of chemically synthesized additives from foods is a current demand in food industry. A new approach to prevent the proliferation of microorganisms or protect food from oxidation is the use of essential oils or plant extracts as natural additives in foods. We have studied antimicrobial activity of rosemary extracts (Rosmarinus officinalis L.) against different species of...

Anticancer Effects of Rosemary (Rosmarinus officinalis L.) Extract and Rosemary Extract Polyphenols

Cancer cells display enhanced growth rates and a resistance to apoptosis. The ability of cancer cells to evade homeostasis and proliferate uncontrollably while avoiding programmed cell death/apoptosis is acquired through mutations to key signaling molecules, which regulate pathways involved in cell proliferation and survival. Compounds of plant origin, including food components, have attracted ...

Effects of Oregano (Origanum vulgare L.) and Rosemary (Rosmarinus officinalis L.) Aqueous Extracts On in vitro Rabbit Immune Responses

Natural antioxidants are receiving increasing attention in human and animal nutrition because of their association with food quality characteristics and immune responses [1,2]. Among a variety of plants bearing anti-oxidative constituents, the Labiatae family (mint plants) has been attracting the greatest interest [3], with particular attention to products from oregano (Origanum vulgare L.) and...