Rosemary Extract, Carnosic Acid 80%, Rosmarinic Acid 98% 

Rosemary Extract

Latin Name: Rosemarinus officinalis L.
CAS#: 80225-53-2
Specification: 4%~98% Rosmarinic Acid; 5% ~95% Rosmarinic Acid 
Odor & Taste:Characteristic

Introduction
Rosemary extract is obtained from ground dried leaves of Rosmarinus officinalis L using food-grade solvents, namely, acetone or ethanol. Solvent extraction is followed by filtration, solvent evaporation, drying and sieving to obtain a fine powder. Additional concentration and/or precipitation steps followed by deodorisation, decolourisation and standardisation using diluents and carriers of food grade quality maybe included to produce the final product. Rosemary extract is characterised by its content of phenolic diterpenes, carnosic acid and carnosol, the principal antioxidative agents. Other antioxidant components present include triterpenes and triterpenic acids. Rosemary extract is identified by the total content of carnosol and carnosic acid as a ratio of reference volatile compounds which are responsible for flavour.

Function
Antibacterial, anti-inflammatory, antiseptic;
Prevents senescence, eliminates free radicals; 
Skincare: skin restoring and moisturizing, eliminate freckles. Possessing astringency, tightening skin; help maintain skin elasticity and luster. Carnosic acid is a good additive in the cosmetics which keeps hyaluronic acid in the epidermis for a long time; 
Used as spice in seasonings, meats, baked foods. 
Used as antioxidant and antiseptic used in lipids, dairy foods, oily foods, confections, baked foods, protect from deterioration and fading.Better than synthetic BHA, BHT, PG, TBHQ, especially in high temperature process; 
Used in medication & health care;
To ease the nerve, calm the emotions, relieve stomach symptoms, such as queasiness, vomiting, flatulence, stomach ache, to relieve rheumatism and alleviate pain, regulate catamenia (menses), and to adjust blood pressure.