Abstract
Laurus nobilis L. (Lauraceae), commonly known as laurel, is an evergreen and edible tree that possess biological properties positively correlated with human health. It is a very popular plant known since ancient times in traditional medicine and considered a symbol of peace and sign of victory in military and sport competitions. Laurel is used as flavoring agent in kitchen for meat, fish, broths, and vegetables. The plant shows a rich content of metabolites including proteins, free sugars, organic acids, PUFA and tocopherols and exhibit a biological potential with a wide range of bioactivity including antimicrobial and antioxidant properties. This review is aimed to contribute to the knowledge of the plant by providing a critical overview of the botanic characteristics, the traditional uses, the plant chemistry and the biological activities.
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We thank Maria Cirillo, MSc thesis student of Food Science and Technology, University of Naples Federico II, for skilful technical assistance.
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Anzano, A., de Falco, B., Grauso, L. et al. Laurel, Laurus nobilis L.: a review of its botany, traditional uses, phytochemistry and pharmacology. Phytochem Rev 21, 565–615 (2022). https://doi.org/10.1007/s11101-021-09791-z
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DOI: https://doi.org/10.1007/s11101-021-09791-z