Rosemary (Rosmarinus Officinalis L.)

The Rosemary (Rosmarinus officinalis L.) grows naturally up to 1500-1700 m in heights, especially in countries on the coast of the Mediterranean, including Turkey.

Among the spices widely used in Turkish and world cuisine, Biberiye is also consumed in the form of tea among the people. Listed as a natural source of food flavour by the Council of Europe (category N2) Pepper tree and oil are used as flavours in foods. This category indicates that in the final product, peppers can be added to food in small amounts.

The chemical content of the peanut plant consists of flavonoids, terpenoids, phenols and volatile compounds. Studies have demonstrated the anti-microbial, anti-inflammatory and spasmolytic effects of the flying components in particular.

The oil is also very effective against gram-positive and gram-negative bacteria. Standard extracts obtained from dry plants have been shown to be effective against herpes simplex Type - 2 virus.

In addition, some studies have shown that the anti-complementary and antioxidant activity of rosemary acid in it is a potential preventive against adult respiratory dysfunction syndrome.