Rosemary: Antioxidant Powerhouse

Rosemary, scientifically identified as Rosmarinus officinalis L., is an evergreen perennial aromatic shrub belonging to the Labiatae family. Commonly known as Rosemary, this plant is indigenous to the north and south coasts of the Mediterranean Sea and is frequently found in households. Its widespread use in cooking as a flavor enhancer and its inclusion in processed foods and cosmetics for its antioxidant properties are notable.

Acknowledged for its robust antioxidant characteristics, rosemary is recognized as one of the spices with the highest natural antioxidant activity. Furthermore, Rosemary essential oil is applied for its antibacterial, antifungal, and anticancer qualities.

As a substitute for synthetic antioxidants like butylated hydroxyl anisole and butylated hydroxyl toluene, rosemary extracts are increasingly employed as a flavoring element. The antioxidant phenolics within rosemary play a pivotal role in safeguarding against oxidative stress caused by oxidizing agents and free radicals.

Rosemary infusions, frequently utilized in home remedies, encompass phenolic compounds, especially phenolic acids and flavonoids. These herbal infusions not only contribute to antioxidant effects but also possess pharmacological properties, showcasing the diverse advantages linked to Rosemary.
Rosemary: Antioxidant Powerhouse