Bioactivity of rosmarinic acid and its application in food industry: A review

  • CHEN Yan ,
  • JIANG Xingyue ,
  • YANG Qiong ,
  • LUO Shajie ,
  • XIE Xiaofang ,
  • PENG Cheng
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  • 1(School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China)
    2(State Key Laboratory of Traditional Chinese Medicine Resources in Southwest China, Chengdu 611137, China)
    3(College of Medical Technology, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China)

Received date: 2022-09-15

  Revised date: 2022-10-21

  Online published: 2023-12-25

Abstract

Rosmarinic acid is a polyphenolic hydroxyl compound formed by the condensation of caffeic acid and 3,4-dihydroxyphenyllactic acid, mainly from the Lamiaceae and Boraginaceae plants. At present, the production methods of rosmarinic acid include the water enzymatic method, supercritical fluid extraction, ultrasonic-assisted extraction, plant callus culture, and microbial fermentation. Among them, the microbial fermentation method has a high yield and the potential for large-scale production. Rosmarinic acid has biological activities such as anti-oxidation, anti-cancer, anti-metabolic disease, and neuroprotection. In the food field, it is usually used as a functional food raw material, food preservative, food additive and flavoring agent. Herein, the production routes, bioactivities, and application of rosmarinic acid in the food field were deeply discussed, which could provide a reference for the development and utilization of rosmarinic acid resources.

Cite this article

CHEN Yan , JIANG Xingyue , YANG Qiong , LUO Shajie , XIE Xiaofang , PENG Cheng . Bioactivity of rosmarinic acid and its application in food industry: A review[J]. Food and Fermentation Industries, 2023 , 49(22) : 318 -325 . DOI: 10.13995/j.cnki.11-1802/ts.033648

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