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 |
