Carnosic acid is suitable for antioxidation of oil-soluble ingredients. Used in seasoning sauce, family pet food and also feed, it has anti-oxidation and anti-aging results; it has solid weight-loss as well as lipid-lowering results; it can treat cardiovascular diseases as well as anti-cancer effects.
Rosemary (Rosemarinus), a natural herb of the Labiatae household, is native to southern European nations. It is introduced and also grown in Hunan, Guizhou, Hainan, Guangxi, Guangdong as well as various other districts and also cities in my nation. It includes carnosic acid, rosmanol, and rosmarinic acid., carnosol, epi-rosmanol, iso-rosmanol, rosmarinol and other energetic components, among which the high-efficiency antioxidant substances are carnosic acid, rosmanol and also carnosol, and so on. Fat-soluble rosemary extract is light yellow to tan powder or brownish paste, insoluble in water, soluble in ethanol and oil; water-soluble rosemary essence is brown powder, with a special smell of rosemary. Great heat resistance (stable at 200 ° C )and UV resistance, which can efficiently avoid the oxidation of oil.
Rosemary remove can be split into oil-soluble (anti-oxidant) and water-soluble (antioxidant as well as preservative), the active ingredient of the former is mainly carnosic acid, and also the latter is generally rosmanol. Rosemary extract is natural and also non-toxic, and its antioxidant effect is a lot greater than that of existing natural anti-oxidants such as vitamin C, vitamin E, as well as tea polyphenols, and also is 2 to 4 times that of unnaturally synthesized anti-oxidants BHA and BHT. Stable, difficult to decay, can stand up to heat from 190 ° C to 240 ° C, entirely conquer the fatal weakness of the majority of natural anti-oxidants such as vitamin C and also tea polyphenols, which are disintegrated at heat, so compared with various other similar items, it has an extra reliable wide spectrum The advantages. The researchers located that at 300mg/kg rosemary remove, its antioxidant activity amounted 200mg/kg BHA, higher than 100mg/kg tocopherol. Usually, its antioxidant capability increases with the increase of the included quantity, however when the concentration is high, it can cause precipitation of oil and discoloration of water-containing food.
The antioxidant feature of rosemary primarily hinges on its capability to relieve singlet oxygen, feed on cost-free radicals, chelate steel ions as well as synergistic results of organic acids.