رزماری: مروری بر گیاهشناسی، فیتوشیمیایی، فعالیت‌های زیستی و کاربردهای صنعتی

محورهای موضوعی : گیاهان دارویی

علی صالحی ساردویی ¹

1 - گروه اموزشی علوم باغبانی، دانشگاه کشاورزی و منابع طبیعی گرکان

تاریخ دریافت : 1400/07/26 تاریخ پذیرش : 1400/12/03 تاریخ انتشار : 1400/09/01

کلید واژه: رزماری, ضدباکتری, اسانس, آنتی اکسیدان, رزماریک اسید,

چکیده مقاله :

رزماری (Rosmarinus officinalis) از تیره نعناع تقریبا در سراسر جهان پراکنده است و به طور خاصی در مناطق مدیترانه‌ای تجمع دارد و در ایران نیز کشت می‌شود. این گیاه دارای خواص درمانی گسترده می باشد. بنابراین به دلیل اهمیت این گیاه و توجه و علاقه فزاینده مردم مبنی بر استفاده کمتر از داروهای شیمیایی لذا بررسی مطالعات انجام شده در جهت بررسی خواص گیاه رزماری ضروری به نظر می‌رسد. کارنوسیک اسید (Carnosic acid) در حال حاضر یک ترکیب مهم است که از اجزای اصلی ترکیبات ثانویه رزماری است. اجزای کلیدی که از رزماری استخراج شد شامل سیرسیماریتین (cirsimaritin)، دیوسمین (diosmin) و ژنکوانین (genkwanin) بود. رزمارینیک اسید به شکل کارنوزول (carnosol) و اسید کارنوسیک دارای خواص آنتی اکسیدانی قابل توجهی است. اسانس گیاه رزماری دارای خاصیت ضد باکتریایی بسیار خوبی علیه بسیاری از باکتری‌ها می‌باشد. در سال‌های اخیر تحقیقات زیادی در زمینه اثرات بازدارندگی آن در برابر میکروارگانیسم‌ها صورت گرفته است. اسید اولئانولیک (Oleanolic acid) دارای خواص ضد ویروسی، آنتی اکسیدانی و ضد تکثیر در برابر حفاظت در برابر آپوپتوز اکسیداتیو است. اورسولیک اسید (Ursolic acid) در جلوگیری از سرطان نیز میتواند مفید باشد.گیاه رزماری برای انسان غیرسمی بوده و اثرات جانبی ندارد. به طوری که نسبت به برخی از آنتی بیوتیک‌های رایج این گیاه باارزش سرآمد بوده است. همچنین چندین مطالعه بررسی شده موید این مطلب بودند که افزودن عصاره رزماری به نمونه‌های غذایی تاثیر مناسبی در کاهش بار میکروبی و افزایش ماندگاری مواد غذایی داشته است. از آن جایی که فعالیت ضد التهابی، آنتی اکسیدانی و بسیاری خواص فارماکولوژیکی با دامنه وسیع، گیاه رزماری به اثبات رسیده است. لذا این گیاه می‌تواند گزینه مناسبی برای استفاده در حوزه داروسازی و صنایع غذایی باشد. لذا انجام مطالعات بیشتر در زمینه ارزیابی فعالیت‌های ضد‌میکروبی و آنتی اکسیدانی آن ضروری و مفید به نظر می‌رسد.

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