Salvia rosmarinus, commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Until 2017, it was known by the scientific name Rosmarinus officinalis, now a synonym.
CAS number 84604-14-8
Botanical Name Salvia rosmarinus
Plant Part Dried leaves
Origin of raw material Tunisia
Origin of product Egypt
Extraction method Spray drying
Application Traditional use
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
In food
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.
In food supplements
Also suitable as an antioxidant for stabilizing food supplements.
According to Regulation (EC) No1333/2008 a maximum level of 400
mg/kg (sum of carnosol and carnosic acid) applies
In cosmetics
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
inanti-aging products
Shelf Life 5 years