Abstract：
Major polyphenols in Rosmarinus officinalis L. primarily consist of phenolic acids, phenolic diterpenes, and flavonoids, all of which have pharmacological properties including anti-inflammatory and antibacterial characteristics. Numerous in vitro and animal studies have found that rosemary polyphenols have the potential to decrease the severity of intestinal inflammation. The beneficial effects of rosemary polyphenols were associated with anti-inflammatory properties, including improved gut barrier (increased mucus secretion and tight junction), increased antioxidant enzymes, inhibiting inflammatory pathways and cytokines (downregulation of NF-κB, NLRP3 inflammasomes, STAT3 and activation of Nrf2), and modulating gut microbiota community (increased core probiotics and SCFA-producing bacteria, and decreased potential pathogens) and metabolism (changes in SCFA and bile acid metabolites). This paper provides a better understanding of the anti-inflammatory properties of rosemary polyphenols and suggests that rosemary polyphenols might be employed as strong anti-inflammatory agents to prevent intestinal inflammation and lower the risk of inflammatory bowel disease and related diseases.
摘要：
迷迭香中的主要多酚主要由酚酸组成，酚类二萜，和类黄酮，所有这些都具有药理特性，包括抗炎和抗菌特性。许多体外和动物研究发现，迷迭香多酚具有降低肠道炎症严重程度的潜力。迷迭香多酚的有益作用与抗炎特性有关，包括改善肠屏障（增加粘液分泌和紧密连接），增加抗氧化酶，抑制炎症途径和细胞因子(NF-κB的下调，NLRP3炎性体,STAT3和Nrf2的激活)，和调节肠道微生物群落(增加核心益生菌和产生SCFA的细菌，和减少潜在的病原体）和代谢（SCFA和胆汁酸代谢物的变化）。本文对迷迭香多酚的抗炎特性有了更好的了解，提示迷迭香多酚可能作为强抗炎药物用于预防肠道炎症，降低炎症性肠病及相关疾病的风险。
