Rosmarinus officinalis is one of the most popular perennial culinary herbs cultivated all over the world. Both fresh and dried leaves of rosemary have been used for their characteristic aroma in food.
Rosemary extracts are routinely employed as a powerful natural antioxidant to improve the shelf life of perishable and oxygen-sensitive foods as a natural alternative to synthetic antioxidants .
Rosemary also contains amounts of Beta-Caryophyllene, making rosemary a natural choice for addition into our formulation.
S. Cheung and J. Tai, ìAnti-proliferative and antioxidant properties of rosemary Rosmarinus officinalis,î Oncology Reports, vol. 17, no. 6, pp. 1525-1531, 2007.
Addis, P.B. and Warner, G.J., 1991. The potential health aspects of lipid oxidation products in food. In: Aruoma, O.I. and Halliwell, B., (eds). Free Radicals and Food Additives, London: Taylor and Francis Ltd., pp. 77-119.
Chen, Q., Shi, H. and Ho, C.T., 1992. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity. J. Am. Oil Chem. Soc. 69, 999-1002.
Ternes, W. and Schwarz, K., 1995. Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. IV. Determination of carnosic acid in different foodstuffs. Z. Lebensm. Unters. Forsch. 201, 548-550.