{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T09:15:30Z","timestamp":1783329330006,"version":"3.54.6"},"reference-count":123,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2026,7,4]],"date-time":"2026-07-04T00:00:00Z","timestamp":1783123200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: German chamomile (Matricaria chamomilla L.) and Roman chamomile (Chamaemelum nobile (L.) All.) are widely consumed botanical materials increasingly used in nutraceuticals and functional foods. Although both are marketed as \u201cchamomile\u201d, they differ in phytochemical composition, sensory profile, and potential health-promoting properties. This review compares both species as dietary and functional ingredients. Methods: This narrative review summarises current evidence on the botanical characteristics, phytochemical profiles, dietary forms, biological activities, safety aspects, and functional food applications of M. chamomilla and C. nobile, with emphasis on species-specific differences relevant to nutritional use and formulation. Results: German chamomile is more extensively characterised and is particularly rich in apigenin-related flavonoids, luteolin derivatives, \u03b1-bisabolol, and matricin-derived chamazulene, which are associated with antioxidant, anti-inflammatory, calming, gastrointestinal, and metabolic effects. Roman chamomile is distinguished by an ester-rich essential oil profile and sesquiterpene lactones, including nobilin derivatives, which contribute to its characteristic aroma and complementary biological potential. Chamomile preparations differ substantially depending on species, extraction method, processing conditions, and food matrix, indicating that infusions, extracts, powders, and essential oils are not nutritionally equivalent. Conclusions: German and Roman chamomile should not be treated as interchangeable botanical ingredients. Their species-specific phytochemical profiles, sensory properties, and formulation behaviour should guide their application in nutraceuticals and functional foods. Future studies should focus on bioavailability, matrix interactions, clinical validation, and improved standardisation of chamomile-derived preparations.<\/jats:p>","DOI":"10.3390\/nu18132181","type":"journal-article","created":{"date-parts":[[2026,7,6]],"date-time":"2026-07-06T08:05:38Z","timestamp":1783325138000},"page":"2181","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["German and Roman Chamomile: Species-Specific Phytochemical Profiles, Bioactive Potential, and Relevance for Functional Foods and Nutraceutical Development"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-4750-6012","authenticated-orcid":false,"given":"Sebastian","family":"Such","sequence":"first","affiliation":[{"name":"Faculty of Technology and Life Sciences, Department of Bioenergetics, Food Analysis and Microbiology, University of Rzesz\u00f3w, Zelwerowicza 4 St., 35-601 Rzesz\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6792-6575","authenticated-orcid":false,"given":"Grzegorz","family":"Zagu\u0142a","sequence":"additional","affiliation":[{"name":"Faculty of Technology and Life Sciences, Department of Bioenergetics, Food Analysis and Microbiology, University of Rzesz\u00f3w, Zelwerowicza 4 St., 35-601 Rzesz\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5916-2678","authenticated-orcid":false,"given":"Czes\u0142aw","family":"Puchalski","sequence":"additional","affiliation":[{"name":"Faculty of Technology and Life Sciences, Department of Bioenergetics, Food Analysis and Microbiology, University of Rzesz\u00f3w, Zelwerowicza 4 St., 35-601 Rzesz\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2977-5355","authenticated-orcid":false,"given":"Maria","family":"Czernicka","sequence":"additional","affiliation":[{"name":"Faculty of Technology and Life Sciences, Department of Bioenergetics, Food Analysis and Microbiology, University of Rzesz\u00f3w, Zelwerowicza 4 St., 35-601 Rzesz\u00f3w, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Cory, H., Passarelli, S., Szeto, J., Tamez, M., and Mattei, J. 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