Rosemary Antioxidant extract 25 (organic), DE-ÖKO-013
Product-No.: 027.025
Raw Material:
Salvia rosmarinus – Leaves, dried, from organic farming
Production:
By supercritical fluid extraction with natural carbon dioxide and a small amount of ethanol (organic) as entrainer, no inorganic salts, no heavy metals, no reproducible microorganisms [1]. The CO2-extract is standardised with certified organic sunflower oil.
Ingredients:
see specification
Application:
Rosemary extract is used internally as a traditional herbal medicine for the treatment of dyspepsia and crampy gastrointestinal complaints. Externally, the extract is used to treat mild muscle and joint pain and mild circulatory disorders [2]. In folk medicine, rosemary is used for general digestive problems, headaches and migraines [3].*
Rosemary CO2-extract has antioxidant properties [4], which is why it is used as an antioxidant in the food industry, especially for stabilising fat and oils, sausage and meat products or seasonings and sauces.*
Also suitable as an antioxidant for stabilizing food supplements. According to Regulation (EC) No 1333/2008 a maximum level of 400 mg/kg (sum of carnosol and carnosic acid) applies.*
Due to the carnosic acid found in the extract, rosemary extract has antioxidant properties. When applied to the skin, oxidative changes in skin surface lipids can be reduced by the extract. Therefore, the product is suitable as an ingredient in cosmetic skin care products, especially in anti-aging products [5].*
Literature:
[1] P. Manninen, E. Häivälä, S. Sarimo, H. Kallio : Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophae rhamnoides) oils : Zeitschrift für Lebensmitteluntersuchung und -Forschung / Springerverlag (1997) 204: 202-205
[2] Committee on Herbal Medicinal Products (HMPC), European Medicines Agency (EMA) : Community herbal monograph on Rosmarinus officinalis L., aetheroleum : EMA/HMPC/235453/2009
[3] Wolfgang Blascheck u.a. (Hrsg.) : HagerROM 2017, Hagers Enzyklopädie der Arzneistoffe und Drogen : Suttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 2017
[4] European Food Safety Authority : Use of rosemary extracts as a food additive : The EFSA Journal (2008) 721, 1-29
[5] Simona Birtic, Pierre Dussort, François-Xavier Pierre, Antoine C. Bily, Marc Roller : Carnosic acid : Phytochemistry 115 (2015) 9–19