Rosmarinic acid - From bench to valuable applications in food industry

Rosmarinic acid (RA) is widely distributed in plant species of Lamiaceae and Boraginaceae families, among others. Structurally RA an ester caffeic 3,4-dihydroxyphenyllactic with well explored biosynthetic pathway, physiological functions plants (potential) biological activities. Great number herbal preparations food supplements, containing RA, are marketed claims for beneficial health effects. Furthermore, due to the inhibition lipid peroxidation bacterial growth, approved use as natural antioxidant and/or preservative industry. The present review will explore contemporary biotechnological approaches mass-production attempt summarize its main properties based on recent studies. Future applications industry potential functional development be proposed. Implications technological chemical modification aiming improve bioavailability presented. advances production provide effective “green” approach which worth further implementation a large-scale application. Numerous vitro vivo studies confirm many claimed health-promoting effects as, value additive. Despite improvements stability bioavailability, products should thoroughly evaluated until tight balance between safety efficiency set.