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
For the full publication, please contact the author directly at: adeyemotaoreed11@gmail.com
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- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 116
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 240
- University of Ibadan, Ibadan, Oyo State 14