Abstract：
Rosemary (Rosmarinus officinalis L.) is one of the most famous spice plants belonging to the Lamiaceae family as a remarkably beautiful horticultural plant and economically agricultural crop. The essential oil of rosemary has been enthusiastically welcome in the whole world for hundreds of years. Now, it is wildly prevailing as a promising functional food additive for human health. More importantly, due to its significant aroma, food, and nutritional value, rosemary also plays an essential role in the food/feed additive and food packaging industries. Modern industrial development and fundamental scientific research have extensively revealed its unique phytochemical constituents with biologically meaningful activities, which closely related to diverse human health functions. In this review, we provide a comprehensively systematic perspective on rosemary by summarizing the structures of various pharmacological and nutritional components, biologically functional activities and their molecular regulatory networks required in food developments, and the recent advances in their applications in the food industry. Finally, the temporary limitations and future research trends regarding the development of rosemary components are also discussed and prospected. Hence, the review covering the fundamental research advances and developing prospects of rosemary is a desirable demand to facilitate their better understanding, and it will also serve as a reference to provide many insights for the future promotion of the research and development of functional foods related to rosemary.
摘要：
迷迭香（RosmarinusofficinalisL.）是唇形科最著名的香料植物之一，是一种非常美丽的园艺植物和经济农作物。迷迭香精油数百年来一直受到全世界的热烈欢迎。现在,它作为一种有前途的用于人类健康的功能性食品添加剂非常流行。更重要的是,由于其显著的香气，食物,和营养价值，迷迭香在食品/饲料添加剂和食品包装行业也起着至关重要的作用。现代工业发展和基础科学研究广泛揭示了其独特的具有生物意义的植物化学成分，与人类不同的健康功能密切相关。在这次审查中,我们通过总结各种药理和营养成分的结构，对迷迭香提供了一个全面系统的观点，食品开发所需的生物功能活动及其分子调节网络，以及它们在食品工业中应用的最新进展。最后,还讨论了迷迭香成分开发的暂时局限性和未来研究趋势。因此，涵盖迷迭香基础研究进展和发展前景的审查是促进他们更好理解的理想需求，它也将作为参考，为未来促进迷迭香相关功能食品的研发提供许多见解。
