Rosemary (Rosmarinus officinalis Linn.), is a common household plant that has grown in the Alps since the middle Ages, and now found throughout the world. According to folklore, rosemary takes its name from the Virgin Mary, who draped her cloak on a rosemary bush, and then placed a white flower on top of the cloak. The flower turned blue overnight, and the plant became known as the “Rose of Mary.”

Rosemary has been used for thousands of years as a savory spice, food preservative, in cosmetics and hair products, and as an herbal medicine for a variety of health disorders. Until now however, the exact chemical pathways involved in its beneficial effects have remained unknown.

Carnosic acid (Oil-soluble)-- a powerful inhibitors of lipid peroxidation inmicrosomal and liposomal systems, more effective than propyl gallate, good scavenger of peroxyl radicals generated by pulse radiolysis, appears to scavenge H2O2, and also act as a substrate for the peroxidase system. New research suggests carnosic acid (CA), the active ingredient in the herb rosemary, is neuro protective, without producing serious adverse effects characteristic of many agents used to treat neurodegenerative disease, show that CA activates anovel signaling pathway that protects brain cells from free radical damage, seen in stroke and other neurodegenerative conditions such as Parkinson's and Alzheimer's diseases.

Rosmarinic acid (Water soluble)--a natural polyphenol antioxidant carboxylic acidIsolated from Rosemary (Rosmarinus officinalis), which has antioxidant, anti-inflammatory and antimicrobial activities, the antioxidant activity ofrosmarinic acid is stronger than that of vitamin E, which is widely used for food preservation. In Japan the extracts rich in rosmarinic acid, is used thegarnish and improve the shelf life of fresh seafood.

Applications: Widely used in food, health products, medicine, condiments and daily chemical industries.

Functions 

Rosemary extract is a kind of natural triterpenoids, which has the activity of sedating, anti-inflammatory, antibacterial, resistance to diabetes, fight ulcer, antitumor, reducing blood fat, and enhancing immune. Ursolic acid also has the function of obvious antioxidant, so it is widely used in medicine, cosmetics materials and food emulsifier.

a. A natural antioxidant, which is be widely used in oil, fat-containing food, biomedicine industry, cosmetic industry etc. As a natural green food additives.

b. Anti-aging effect. It can eliminate the free radicals that over-produced by the body and annihilate the singlet oxygen to protect the structure of the cell membrane, which can lead to slow down the aging process.

c. Strong weight-losing effect. It can stimulate and accelerate the metabolism of the fat by anti-oxidant activity. Not only can it lower the blood pressure, but it can also promote the lipid compounds to emit from the manure so as to lose weight.

d. Anti-cancer effect and can be used in the treatment of cardiovascular diseases.