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The main components of rosemary extract are rosemary phenol, sage phenol, and sage oxalic acid. Several main components in rosemary extract have strong antioxidant activity. It has obvious effects on preventing oil oxidation and maintaining meat flavor.
Rosemary extract has high efficiency, safety and other characteristics, and is widely used in cosmetics, perfume, soaps, air fresheners, insect repellents, various animal and vegetable fats, animal feeds, meat products, seafood, flour, sauce, condiments, baked food, fried products, natural pigments, essence, biological pesticides, tobacco and other fields, in particular, it can treat blood malignancies, cardiovascular diseases, anti-cancer, inhibit HIV infection, treat dyspepsia, prevent Alzheimer's disease, heart disease, hyperuricemia and respiratory diseases, etc., bringing many conveniences to production and life. In Europe, rosemary has a long history as a food spice, and is now used in cosmetics, food, and medicine. Existing research has shown that rosemary has significant effects in preventing oil oxidation and maintaining meat flavor. Japan has developed a series of rosemary antioxidant products.
1. Rosemary leaf extract can be used as a natural facial astringent.
2. Rosemary leaf extract is a natural deodorant.
3. Rosemary can reduce inflammation and infection, and repair skin problems.
5. Rosemary leaf extract is also a natural hair Darkener.
Extracted from rosemary flowers and leaves with carbon dioxide or ethanol or hot aqueous ethanol; Or with warm methanol, aqueous methanol after extraction to remove the solvent derived.
Antioxidant action mechanism. Rosemary is now recognized as a highly effective natural antioxidant. Antioxidants can be divided into:
(1) Free radical terminators, most of which are phenolic compounds, such as tertiary butyl hydroxyanisole (BHA), di tertiary butyl hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ), and tocopherol;
(2) Reducing agents, such as ascorbic acid and its salts, sulfite and its salts, riboflavin, etc;
(3) Chelating agents, such as EDTA citric acid, phytic acid, etc;
(4) Unilinear oxygen inhibitors such as carotene. Rosemary antioxidant is not only a free radical terminator, but also a singlet oxygen inhibitor.
Phenols
In addition to flavonoids, the antioxidant components extracted from rosemary are mainly salvianolic acid, salvianolic acid, rosmarinic acid, and rosemarin, all of which have active sites of phenolic diterpenoids. In addition, rosemary also contains a variety of different phenols, such as rosemary diphenol and rosemary quinone, which are used in conjunction with each other to demonstrate overall antioxidant activity. These antioxidant components of rosemary, as chain breaking free radical terminators, inhibit the progress of peroxidation chain reactions by capturing peroxy free radicals. Due to the relatively stable phenolic free radicals generated, they react slowly with lipid compounds, thereby blocking the transmission and growth of free radical chains and inhibiting the progress of the oxidation process.
Rosemary acid
Rosmarinic acid is a phenolic acid compound with certain physiological activity. Its structural characteristics are that there are four - OH groups on two benzene rings. Therefore, it is an effective antioxidant component in rosemary. The experimental results indicate that rosmarinic acid has a mild antithrombotic effect, and its mechanism may be related to its anti platelet aggregation and increased fibrinolytic activity.
The main components of rosemary extract are rosemary phenol, sage phenol, and sage oxalic acid. Several main components in rosemary extract have strong antioxidant activity. It has obvious effects on preventing oil oxidation and maintaining meat flavor.
Rosemary extract has high efficiency, safety and other characteristics, and is widely used in cosmetics, perfume, soaps, air fresheners, insect repellents, various animal and vegetable fats, animal feeds, meat products, seafood, flour, sauce, condiments, baked food, fried products, natural pigments, essence, biological pesticides, tobacco and other fields, in particular, it can treat blood malignancies, cardiovascular diseases, anti-cancer, inhibit HIV infection, treat dyspepsia, prevent Alzheimer's disease, heart disease, hyperuricemia and respiratory diseases, etc., bringing many conveniences to production and life. In Europe, rosemary has a long history as a food spice, and is now used in cosmetics, food, and medicine. Existing research has shown that rosemary has significant effects in preventing oil oxidation and maintaining meat flavor. Japan has developed a series of rosemary antioxidant products.
1. Rosemary leaf extract can be used as a natural facial astringent.
2. Rosemary leaf extract is a natural deodorant.
3. Rosemary can reduce inflammation and infection, and repair skin problems.
5. Rosemary leaf extract is also a natural hair Darkener.
Extracted from rosemary flowers and leaves with carbon dioxide or ethanol or hot aqueous ethanol; Or with warm methanol, aqueous methanol after extraction to remove the solvent derived.
Antioxidant action mechanism. Rosemary is now recognized as a highly effective natural antioxidant. Antioxidants can be divided into:
(1) Free radical terminators, most of which are phenolic compounds, such as tertiary butyl hydroxyanisole (BHA), di tertiary butyl hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ), and tocopherol;
(2) Reducing agents, such as ascorbic acid and its salts, sulfite and its salts, riboflavin, etc;
(3) Chelating agents, such as EDTA citric acid, phytic acid, etc;
(4) Unilinear oxygen inhibitors such as carotene. Rosemary antioxidant is not only a free radical terminator, but also a singlet oxygen inhibitor.
Phenols
In addition to flavonoids, the antioxidant components extracted from rosemary are mainly salvianolic acid, salvianolic acid, rosmarinic acid, and rosemarin, all of which have active sites of phenolic diterpenoids. In addition, rosemary also contains a variety of different phenols, such as rosemary diphenol and rosemary quinone, which are used in conjunction with each other to demonstrate overall antioxidant activity. These antioxidant components of rosemary, as chain breaking free radical terminators, inhibit the progress of peroxidation chain reactions by capturing peroxy free radicals. Due to the relatively stable phenolic free radicals generated, they react slowly with lipid compounds, thereby blocking the transmission and growth of free radical chains and inhibiting the progress of the oxidation process.
Rosemary acid
Rosmarinic acid is a phenolic acid compound with certain physiological activity. Its structural characteristics are that there are four - OH groups on two benzene rings. Therefore, it is an effective antioxidant component in rosemary. The experimental results indicate that rosmarinic acid has a mild antithrombotic effect, and its mechanism may be related to its anti platelet aggregation and increased fibrinolytic activity.
