A herb popular in UK dishes and often served at Sunday Dinner has been linked to better brain health, reduced inflammation, and improved immune function. Research suggests rosemary may even help in the fight against Alzheimer’s disease, the leading cause of dementia worldwide.
Rosemary is commonly served with lamb and added to roast potatoes and carrots on Sundays. It is also a key ingredient in many Mediterranean meals.
In one study, people who inhaled the scent of rosemary performed better on memory tests than those in an unscented environment.
Dipa Kamdar, Senior Lecturer in Pharmacy Practice at Kingston University, explained that rosemary works through several mechanisms. She said, “Rosemary stimulates blood circulation, including to the brain, which helps deliver more oxygen and nutrients. This may improve mental clarity. It also has calming effects; some studies show its aroma can reduce anxiety and improve sleep. Lower stress levels often lead to better focus and memory retention.”
Rosemary contains compounds that interact with the brain’s neurotransmitters. One such compound, 1,8-cineole, helps prevent the breakdown of acetylcholine, a brain chemical essential for learning and memory. By preserving acetylcholine, rosemary may support cognitive function, especially as people age.
Kamdar added, “Rosemary is rich in antioxidants, which protect brain cells from damage caused by oxidative stress—a key factor in cognitive decline. It also contains phytochemicals, plant compounds with health benefits. One of the strongest is carnosic acid, an antioxidant and anti-inflammatory agent that helps protect brain cells from damage, particularly the kind linked to Alzheimer’s disease.”
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