Rosemary Antioxidant (Extract) Profile
Rosemary is a bushy, aromatic evergreen shrub with pale blue flowers that is native to the Mediterranean, but flourishes all over the world. As an herb, Rosemary's uses as a culinary and medicinal ingredient are well documented. The extract is rapidly gaining popularity for its powerful antioxidative capabilities for those wanting to get away from conventional additives. To create this wonderful antioxidant, whole fresh Rosemary leaf is put through a supercritical CO2 extraction process. This method helps to maintain the integrity of the base constituents of the oil and produces a highly concentrated finished product. The extract is then infused with organic olive oil to help increase the solubility when blended.
1,8-cineole, acetic acid, camphor, carnosol, carvacrol, carvone, caryophyllene, chlorogenic acid, geraniol, hesperidin, limonene, luteolin, rosmarinic acid, salicylates. Rosemary extract has antioxidative properties that are comparable to butylated hydroxyanisole (BHA) and with butylated hydroxtoluene (BHT). The reported active components are rosmarinic acid, carnosic acid, and labiatic acid.
The liquid antioxidant can be used in cosmetics or as a preservative for a variety of food products. Please refer to your formulation or recipe for the quantity asked for.
In regards to all Rosemary products, women who have heavy periods should avoid excessive use of Rosemary because it can stimulate menstrual flow. The herb should also not be used medicinally during pregnancy. Small amounts of rosemary used in cooking, however, are safe for pregnant women and for women who have heavy periods.
This information is not intended to diagnose, treat, cure, or prevent any disease.