Rosmarinus officinalis L.: An update review of its Photochemistry and Pharmacological Study

Rosemary (Salvia rosmarinus), previously known as Rosmarinus officinalis, is a fragrant, evergreen herb belonging to the Lamiaceae family, native to the Mediterranean region. For centuries, it has been valued for its culinary, medicinal, and ceremonial uses. Rich in essential oils, polyphenols, and flavonoids, rosemary’s key chemical constituents include camphor, 1,8-cineole, α-pinene, and rosmarinic acid, which are responsible for its characteristic aroma and therapeutic benefits. The herb demonstrates various pharmacological activities such as antioxidant, antimicrobial, anti-cancer, hepatoprotective, anti-diabetic, antidepressant, and anti-inflammatory effects. These properties are largely attributed to active compounds like carnosic acid, carnosol, and ursolic acid. Rosemary’s extracts help regulate oxidative stress, enhance apoptosis, improve neurotransmitter function, and inhibit microbial growth, making it effective for treating conditions like cancer, liver disorders, diabetes, and depression. It also plays a role in food preservation by preventing lipid oxidation and bacterial contamination. Recently, rosemary was reclassified from the Rosmarinus genus to Salvia due to its genetic similarity with other species in the group. As interest in natural therapies grows, rosemary remains a promising candidate for both medicinal and health-related applications.