Scottish rose (Rosa spinosissima, L.): benefits, uses and safety 

General description

The Scottish rose (Rosa spinosissima, L.), commonly known as the burnet rose, is a wild rose species native to Europe and parts of Asia. It is characterized by highly thorny stems and small, fragrant flowers. It is valued for its ornamental qualities and its adaptability to a wide range of garden conditions, including more exposed sites and variable soils.

Botanical classification

Plant characteristics

• Flowers: small to medium-sized, generally white or pale pink, with a delicate fragrance. Blooming typically occurs from late spring to early summer.

• Foliage: dark green, glossy leaves with a pinnate structure and serrated margins; the overall appearance is complemented by the plant’s thorny stems.

• Growth habit: compact, dense shrub, typically 1–1.5 m tall, with a rounded form and numerous thorns along the stems.

• Soil and light: prefers well-drained soils and direct sunlight; a hardy and adaptable species that performs best in open, sunny locations.

Chemical composition and structure

The chemical composition of Rosa spinosissima includes:

• Essential oils: aromatic compounds such as geraniol and citronellol, contributing to its fragrance.

• Flavonoids and tannins: present in leaves and flowers, associated with antioxidant and astringent properties.

• Organic acids: present in foliage and flowers; contribute to the aromatic profile and potential functional effects.

Uses and benefits

Aesthetic

• Valued for fragrant flowers and a compact habit, and for the presence of thorns that also makes it suitable for hedges with a barrier function.

Cosmetic

• Extracts used in skin care products for mild astringent activity and aromatic contribution.

Medicinal

• Traditionally used in herbal practice for potential anti-inflammatory and soothing effects; the available scientific evidence supporting these uses is described as limited.

Culinary

• The hips can be used for teas and infusions, offering a delicate taste and a source of vitamin C.

Applications

INCI functions

• Surfactant – foam booster
  Promotes foam formation by introducing gas bubbles into water and supports the cleansing process by improving detergent spreadability. Because sebum inhibits bubble stability, a second shampoo (when performed) typically produces more foam.

CAS: 97593-52-7
EC number: 307-357-4

Environmental and safety considerations

Environmental impact

A hardy and adaptable species for many garden environments; it contributes to biodiversity and can provide habitat and resources for local wildlife.

Safety

Generally safe to handle and use; however, individuals with allergies or sensitivities should exercise caution. For medicinal use, it is advisable to consult a physician prior to use.

References__________________________________________________________________________

Szołtysik M, Kucharska AZ, Sokół-Łętowska A, Dąbrowska A, Bobak Ł, Chrzanowska J. The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt Parameters. Foods. 2020 Aug 24;9(9):1167. doi: 10.3390/foods9091167. 

Abstract. The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 °C. The data revealed a positive influence of rose preparation on yoghurt's microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts' color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts' antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.

Koczka N, Stefanovits-Bányai É, Ombódi A. Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species. Medicines (Basel). 2018 Aug 4;5(3):84. doi: 10.3390/medicines5030084.

Abstract. Background: Rosehips, the fruits of Rosa species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics. Methods: Total polyphenol content (Folin-Ciocalteu's method), and in vitro total antioxidant capacity (ferric-reducing ability of plasma, FRAP) in rosehips of four Rosa species (R. canina, R. gallica, R. rugosa, R. spinosissima) were determined and compared. Ripe fruits were harvested at two locations. Water and ethanolic extracts of dried fruit flesh were analyzed. Results:R. spinosissima had the highest total phenolic content and antioxidant capacity, significantly higher than the other investigated Rosa species. Both parameters were reported in decreasing order for R. spinosissima > R. canina > R. rugosa > R. gallica. Ethanolic extracts of rosehips showed higher phenolic content and antioxidant activity than water extracts. Antioxidant properties were influenced by the growing site of Rosa species. Conclusions: This study indicates that R. spinosissima exhibited the greatest phenolic and antioxidant content, and therefore can be used as a reliable source of natural antioxidants, and serve as a suitable species for further plant breeding activities. Furthermore, investigations of various Rosa species for their antioxidant properties may draw more attention to their potential as functional foods.