ABSTRACT
Salvia rosmarinus, “rosemary,” is a herb of the Lamiaceae family. Rosemary oleoresin (RO) is generally added to spice up the food and improve the flavor and shelf life. In addition, RO has beneficial properties as an antioxidant, anti-inflammatory, and antimicrobial activity against pathogenic microorganisms. This chapter provides information about conventional and novel RO extraction methods; it also reviews the composition of RO, the bioactivity, and the present and future applications.
