Romarin-antioxydant extrait, poudre (bio), DE-ÖKO-013
Salvia rosmarinus – Leaves, dried, form organic farming
By a ethanol extraction.
17 – 21 % antioxidative reference compounds: phenolic diterpenes carnosic acid and carnosol (calculated as carnosic acid) , furthermore triterpenic acids (ursolic acid, oleanolic acid and betulinic acid), water < 5 %, residual ethanol content < 0,05 %.
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 . In folk medicine, rosemary is used for general digestive problems, headaches and migraines .*
Rosemary extract has antioxidant properties , 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 .*
 Committee on Herbal Medicinal Products (HMPC), European Medicines Agency (EMA) : Community herbal monograph on Rosmarinus officinalis L., aetheroleum : EMA/HMPC/235453/2009
 Wolfgang Blascheck u.a. (Hrsg.) : HagerROM 2017, Hagers Enzyklopädie der Arzneistoffe und Drogen : Suttgart: Wissenschaftliche Verlagsgesellschaft Stuttgart, 2017
 European Food Safety Authority : Use of rosemary extracts as a food additive : The EFSA Journal (2008) 721, 1-29
 Simona Birtic, Pierre Dussort, François-Xavier Pierre, Antoine C. Bily, Marc Roller : Carnosic acid : Phytochemistry 115 (2015) 9–19