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Sources and physiological effects

Dietary sources
Rosemary is an evergreen shrub of the labiate family and native to the Mediterranean region. The leaves are often used as a flavoring agent in Mediterranean cuisine due to their very intense aroma and are also found in the well-known herbal mixture “Herbs of Provence“. Rosemary is also used for the production of essential oils.
Physiological effects
Antimicrobial and antifungal	Inhibition of growth of bacteria and fungi

Detailed information

Rosemary against Candida albicans and other pathogenic organisms

Rosemary, has well documented antifungal and antimicrobial effects against a variety of microorganisms (1). Rosemary is also effective against antibiotic-resistant forms of Mycobacterium smegmatis, Escherichia coli and Candida albicans (2). There is also evidence that rosemary components are active against acne-typical propionic bacteria (3).

Indications

Effect	Indication	Dosage
Physiological effects at a low intake	For gastrointestinal tract complaints, gastritides and irritable stomach due to bacterial colonization	250 – 300 mg/d
	If the microecological balance is impaired by bacterial and fungal infestation	250 – 300 mg/d
	For general strengthening of the immune system against undesirable microorganisms and for improvement of health status	250 – 300 mg/d
	For support with Acne vulgaris	250 – 300 mg/d

Administration

General mode administration
When	Rosemary should be taken between meals
Side effects
No side effects are known to date.
Contraindications
No contraindications are known to date.

Interactions

Drug interactions
None	No interactions are known to date.
Nutrient interactions
None	No interactions are known to date.

References