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.
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For the full publication, please contact the author directly at: adeyemotaoreed11@gmail.com
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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1