Rosmariin

Rosmariin is a phenolic compound reported in plants of the Lamiaceae family, most notably in rosemary (Rosmarinus officinalis). It is described as related to rosmarinic acid, a major polyphenol in these plants, and is sometimes referred to as a rosmarinic acid derivative or metabolite. The exact chemical structure assigned to rosmariin has varied among publications, and there is no single universally accepted structure in the literature. Because of this, the precise biosynthetic relationship of rosmariin to rosmarinic acid remains unclear.

Occurrence and isolation: Rosmariin has been identified in extracts of rosemary and related species using chromatographic and spectrometric techniques such as HPLC-MS. It is typically detected in smaller amounts than rosmarinic acid and may co-elute with other rosmarinic acid family compounds.

Chemistry and properties: The reported data for rosmariin are sparse, and specific physical properties (such as molecular weight, formula, and solubility) are not consistently reported across sources. As a result, its exact classification (for example as a glycoside, ester, or isomer) is not definitively established in the public literature.

Biological relevance: Direct studies on rosmariin are limited. In general, rosemary polyphenols—including rosmarinic acid—are investigated for antioxidant, anti-inflammatory, and antimicrobial activities. Attributing effects specifically to rosmariin requires further isolation and characterization, along with rigorous bioactivity testing.

Research status: Rosmariin remains a minor constituent in phytochemical profiling of rosemary, with more work needed to confirm its structure, occurrence, and any distinct biological effects.