ROSEMARY ( Rosmarinus officinalis )
Family: Labiatae
The evergreen leaves of this shrubby herb are about 1 inch long, linear, revolute, dark green above and paler and glandular beneath, with an odour pungently aromatic and somewhat camphoraceous. The flowers are small and pale blue. Much of the active volatile principle resides in their calyces.
Active Principle:
The plant contains some tannic acid namely carnosic acid and rosmarinic acid, together with a resin and a bitter principle and a volatile oil.
Clinical Uses:
- Antioxidant [contributing to the oxidation of free radicals which are believed to contribute to premature aging and dementia]
- Astringent [a binding agent that contracts organic tissue, reducing secretions or discharges of mucous and fluid from the body]
- Cholagogue [an agent for increasing the flow of bile into the intestines]
- Stimulant [an agent that excites or quickens the functional activity of the tissues giving more energy]
- Stomachic [an agent that strengthens, stimulates or tones the stomach]
- Stimulates the brain and nervous system
Advantages:
- Carnosic acid is the most important active components of rosemary extracts.
- Carnosic acid has been suggested to account for over 90% of the antioxidant properties of rosemary extract and is also powerful inhibitors of lipid peroxidation in microsomal and lipsomal systems, and is a good scavenger of peroxyl radical and superoxide anion.
- Rosmarinic acid, the water-soluble component of rosemary extract, has also shown antioxidant properties against lipid peroxidation and superoxide anion.It is a suitable antioxidant for aqueous media such as juices, soft drinks and cosmetic products such as shampoos and hair conditioners
Suggested Intake: 250 to 500 mg per day
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Disclaimer : These claims have not been evaluated by the Food and Drug Administration. These products are not intended to cure, mitigate, treat or prevent any disease
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