Rosemary (Rosmarinus officinalis) is a perennial evergreen subshrub in the family Lamiaceae, native to Europe and the Mediterranean coast of northern Africa. Rosemary has a rich aroma and is a traditional spice and food additive that can help enhance the flavor and taste of food. It is commonly used in cooking meat and seafood. The fragrance of rosemary has the effects of boosting emotions, fighting depression, and soothing the mood, so it is commonly used as a sedative, antispasmodic, and astringent in traditional medicine. Modern research has also shown that rosemary has antibacterial properties and can reduce the adhesion of pathogenic microorganisms to cells. In addition, rosemary also has anti-inflammatory and antioxidant effects, which are mainly related to the phenolic acid components in its chemical composition. For example, rosmarinic acid can reduce the expression of pro-inflammatory cytokines, while oxalic acid can act as an antioxidant, neutralize free radicals, and reduce the occurrence of oxidative reactions.