Rosmarinic Acid Extraction From Rosemary

Rosemary (Rosmarinus Officinalis), a shrub of Labiatae. It likes warm climate and is native to Europe and the Mediterranean coast in northern Africa. It was introduced to China as far back as the Wei Dynasty. Antioxidant and rosemary essential oil with excellent antioxidant properties can be extracted from rosemary flowers and leaves. Rosemary antioxidant is widely used in medicine, fried food, oil-rich food and all kinds of oil preservation and quality assurance; Rosemary essence is used in daily chemical industry, such as perfume, air freshener, sterilization and insecticidal.

Rosemary is a natural antioxidant herb. In a recent study, it was found that a component of rosemary, carnosic acid, can promote eye health. Their findings suggest that rat tail oxalate may have clinical value in diseases affecting the outer retina, including age-related macular degeneration.

Rosmarinic acid is a water-soluble natural phenolic acid compound isolated from rosemary. It is widely distributed and mainly exists in many plants of Labiatae, shikoniaceae, Cucurbitaceae, Tiliaceae and Umbelliferae, especially in Labiatae and shikoniaceae.

Rosmarinic acid is a natural antioxidant. Its antioxidant activity is stronger than vitamin E, caffeic acid, chlorogenic acid, folic acid, etc., which helps to prevent cell damage caused by free radicals. Because rosemary extract is insensitive to light, heat and acid, it can play an antioxidant role in food supplements, food and beverage, fresh meat, and even condiments, so it is recognized as a natural antioxidant in the industry.