Wild rose hips: A comprehensive analysis of bioactive constituents, preservation via drying methods, and prospective utilizations in nutritional and herbal medicine
Anna Schmidt
2026-05-28
4 min. read
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Over recent years, there has been a notable resurgence of interest in medicinal and edible plants that, for centuries, formed the cornerstone of both traditional folk medicine and daily nutrition before being displaced by modern pharmaceutical formulations and industrially processed foods. Among these overlooked yet extraordinarily valuable species, the wild rose (*Rosa spp.*) occupies a distinguished position, with its fruits—commonly referred to as rose hips—exhibiting a distinctive phytochemical composition. Scientific evidence substantiates that the compounds present within these fruits demonstrate multifaceted health-promoting effects, rendering them a subject of rigorous investigation in the context of preventing lifestyle-related diseases and augmenting complementary therapeutic interventions [1].
The fruit of the wild rose
In Poland there are more than 20 species of roses, which can be counted in the use group. Among them the most common species is the wild rose. It is found in meadows, on the outskirts of forests, in the copper, and on the roads. This well-known plant has been used for numerous medicinal and cosmetic purposes since antiquity.[1] Modern knowledge about wild roses is deepening every day, providing new information on the potential medicinal or nursing possibilities of the rose. Its popularity is due to its relatively easy cultivation and extensive pharmaceutical significance.
The wild rose has properties
It is a very good source of vitamin C. Its content in wild roses is 10 times higher than in black roses and up to 100 times greater than in apples. It is enough to consume only three wild rose fruits to meet the body's daily requirement for Vitamin C. The fruits are rich in carotenoids (e.g. beta-carotene, lycopene and xanthosphate), as well as various compounds of the flavonoid group. They also contain vitamins E, K, B1, B2, B6, and B6, which are active in the body. In the case of organic fatty acids, they are extracted from the fruit.
The wild rose is dry
The use of wild roses is limited by their low durability. Fruits that are harvested at an appropriate maturity stage must be subjected to persistent processes within a short time. A common method of harvesting wild rose fruits is conventional drying [4]. Fruit harvest is carried out gradually from September to winter. Drying takes place at a temperature of 5060 degrees C or 7580 degrees C for 30 minutes and then at a full drying time of 4045 degrees C. Such drying is also characterized by the presence of dark elements and strong odours in organisms. In addition to organic compounds and antibacterial compounds, many methods have been used to extract nutrients from these plants. However, it can be considered that the use of polyunsaturated fatty acids, for example, in the production of dried fruits, has a significant effect on the properties of the plant.
