Antioxidant,Rosemary extract,Rosmarinic acid CAS NO.537-15-5

culinary use:

the fresh and dried leaves are used frequently in traditional mediterranean cuisine; they have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. a tisane can also be made from them. when burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing.

rosemary is extremely high in iron, calcium, and vitamin b6.

rosemary extract has been shown to improve the shelf life and heat stability of omega-3 rich oils, which are prone to going rancid.

function:

1) antioxidant and antitumor activity

2) antimicrobial, antiviral activity against a variety of viruses, including herpes simplex virus ( hsv) and hiv-1

3) mild sedatives, anxiety reduction and hypnotics

4) modulate for mood and cognitive enhancement, mild sedative and sleep aid
5) memory-enhancing properties

6) widely use as a mild sedative and antibacterial agent