Comparative Analysis of the Nutritional Composition and Phytochemical Analysis of Rosemary (rosmarinusofficinalis) and Turmeric (curcuma Longa)

Student: Taoreed Abayomi Adeyemo (Project, 2025)
Department of Biochemistry
Lens Polytechnic, offa, Kwara State.

Abstract

The study compares the phytochemical and proximate compositions of rosemary (Rosmarinus officinalis) and turmeric (Curcuma longa) to assess their nutritional and medicinal value. Results show that rosemary has higher levels of protein, fiber, fat, and ash, while turmeric is richer in carbohydrates. Both contain tannins, saponins, and phenols, but rosemary uniquely has flavonoids, and turmeric contains curcuminoids linked to anti-inflammatory effects. The findings indicate that rosemary supports digestive and antimicrobial health, while turmeric promotes energy and inflammation management. The study suggests promoting their combined use, cultivation, and public awareness for health and economic benefits.

Keywords
analysis comparative nutritional composition phytochemical rosemary rosmarinusofficinalis turmeric curcuma longa
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