Rosemary Extract Carnosic Acid 20% by HPLC

What is Rosemary Extract Carnosic Acid?

Rosemary Extract Carnosic Acid is a diterpenoid monomer extracted from the plant rosemary, with low polarity, insoluble in water, soluble in oil, with high antioxidant, safe and non-toxic, high temperature resistance, and other characteristics. Due to its obvious antioxidant effect, safety and non-toxicity, and high temperature resistance, it is still stable and has an antioxidant property under 200℃, which makes it still applicable in food processing, such as boiling, frying, deep-frying, baking, etc., and it is regarded as a multifunctional antioxidant.

Rosemary Extract Carnosic Acid 20% by HPLC supplied by Green Spring Technology uses a supercritical carbon dioxide extraction process to extract the active ingredients from rosemary leaves. The entire extraction process is carried out under an inert carbon dioxide atmosphere and lower temperatures, which reduces the chances of oxidation of the active ingredients during the extraction process to zero. Non-destructive sterilization techniques are also used to protect the original ingredients and oil-soluble nutrients from being destroyed. The resulting Rosemary Extract Carnosic Acid is a stable, non-polluting, oil-soluble antioxidant product with no chemical solvent residues.

Founded in 2000, Green Spring Technology specializes in the research, development, and manufacturing of active ingredients from plant extracts and is a leading supplier of plant extracts in China. We have passed Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO, and many other certifications. We strictly implement a quality management system and organize production according to ISO, HACCP, and other quality standards. Our products are manufactured according to the highest standards in the international industry, which comply with EU EC396, EU 2023/915, and the highest solvent residue standards.

Specification: 

Regulation:

It conforms to EU regulations.

Benefits:

Antibacterial

Studies have shown that rosemary extract Carnosic Acid has different degrees of inhibitory effect on Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Saccharomyces cerevisiae, and can be used as a food preservative. The antibacterial effect of rosemary extract is strong, and the antibacterial effect is mainly due to a variety of phenolic and flavonoid substances contained in rosemary extract. The antibacterial effect of rosemary extract is related to the inactivation of cellular enzymes, the inactivation of enzymes depends on the speed of substances entering the cell or changes in the permeability of the cell membrane, RA can make the streptococcal staphylococci reduce the activity of staphylococci transferase and impede its growth and biofilm formation.

Antioxidant

Rosemary extract carnosic acid has excellent free radical scavenging and antioxidant properties. Its DPPH, ABTS free radical scavenging ability and iron-reducing antioxidant ability are stronger than VE, slightly weaker than the synthetic antioxidant TBHQ; its reducing ability is stronger than VE and TBHQ.Sage acid is fat-soluble, which effectively inhibits the formation of peroxides in fats and the decomposition of polyenylated fatty acids, thus prolonging the shelf-life of the fats and oils.

Anti-inflammatory

Rosemary extract can inhibit inflammation to a certain extent, mainly through the phenolic acids, CA, and rosemarinic acid on the modulation of inflammatory factors and inflammatory action-related pathways. The mechanism of the anti-inflammatory effect of rosemary mainly includes maintaining cell viability, inhibiting the production of immune factors, hindering the occurrence of enzymatic reactions induced by inflammatory factors, inhibiting the formation of diseased cells, and inhibiting the aggregation, adhesion, and migration of inflammatory cells.

Applications:

In the Food Field:

Rosemary Extract carnosic acid is suitable for antioxidant use in oil-soluble ingredients. It stabilizes fats and oils, extends storage time, prevents or delays oxidation of fats and oils or oil-containing foods, improves food stability, and extends the storage time of stored items. Sage acid is used as a flavoring agent for meat and fish to prevent oxidation of meat products such as ham and sausage. It inhibits the fishy odor of frozen fish and meat products and also prevents oxidation in foods fried at high temperatures and light deterioration after packaging.

In Pharmaceutical:

Rosemary extract also has strong antibacterial and anti-inflammatory activity. It can be used to treat some skin inflammation, respiratory tract inflammation, and acute inflammation of lung damage, and in 1983, European countries began to use rosemary extract to develop drugs for the treatment of varicose veins, cancerous sores, eczema, psoriasis, psoriasis, and skin infections.

In Cosmetics:

The antioxidant components in rosemary extract can improve the body's antioxidant enzymes, Mars, remove excessive free radicals in our body, and maintain the balance of free radical metabolism, thereby reducing the free radical-induced lipid peroxidation of biological membranes, protecting the normal metabolism of the body, with excellent anti-oxidant and anti-aging effects. Carnosic acid is a natural antioxidant ingredient extracted from the plant rosemary, which has long been sold in Europe and the United States as a raw material for skin care products.

For Feed Product:

The antioxidant components in rosemary extract can improve the body's antioxidant enzymes Mars, remove excessive free radicals in our body, and maintain the balance of free radical metabolism, thereby reducing the free radical-induced lipid peroxidation of biological membranes, protecting the normal metabolism of the body, with excellent anti-oxidant and anti-aging effects. Carnosic acid is a natural antioxidant ingredient extracted from the plant rosemary, which has long been sold in Europe and the United States as a raw material for skin care products.