Rosemarinus officinalis, commonly known as rosemary, is a member of the mint family (Lamiaceae), native to the Mediterranean, and grows as a small to medium-sized shrub, bearing pale blue to white flowers in the summer. The herb has been used for centuries as a flavorful spice in foods, a fragrant addition to soaps and cosmetics, and also for a variety of health benefits.
The species name, ‘officinalis,’ was often given to plants and animals that embodied a long history of traditional use and health lore. Rosemary was used by ancient healers in dealing with a variety of issues including skin problems, respiratory disorders, flatulence, constipation, menstrual discomfort, hair loss, dandruff, mood, and improving memory. The ancient Greeks believed rosemary stimulated the mind and improved memory, so sprigs of the herb were often woven into garlands or taken into exams by scholars. Rosemary has also long been thought of as a symbol of remembrance, love, trust, and friendship, and was used in funerals, weddings, and religious ceremonies.
Modern research has found numerous bioactive constituents in the rosemary plant, the most significant of which include polyphenolic diterpenes such as carnosic acid and carnosol, and derivatives of phenolic acids such as caffeic and rosmarinic acid. These compounds appear to give rosemary beneficial antioxidant properties. Rosemary’s antioxidant activity may be useful in supporting normal health and function of the liver.* Rosemary is being extensively studied for other health benefits and has shown many promising results supporting normal cell division and detoxification.*
BioPure’s rosemary leaf extract is made with 33% organic ethanol and purified water.
Del Baño MJ, Lorente J, Castillo J, Benavente-García O, del Río JA, Ortuño A, Quirin KW, Gerard D. Phenolic diterpenes, flavones, and rosmarinic acid distribution during the development of leaves, flowers, stems, and roots of Rosmarinus officinalis. Antioxidant activity. J Agric Food Chem. 2003 Jul 16;51(15):4247-53.
Del Baño MJ, Castillo J, Benavente-García O, Lorente J, Martín-Gil R, Acevedo C, Alcaraz M. Radioprotective-antimutagenic effects of rosemary phenolics against chromosomal damage induced in human lymphocytes by gamma-rays. J Agric Food Chem. 2006 Mar 22;54(6):2064-8.
Emami F, Ali-Beig H, Farahbakhsh S, Mojabi N, Rastegar-Moghadam B, Arbabian S, Kazemi M, Tekieh E, Golmanesh L, Ranjbaran M, Jalili C, Noroozzadeh A, Sahraei H. Hydroalcoholic extract of Rosemary (Rosmarinus officinalis L.) and its constituent carnosol inhibit formalin-induced pain and inflammation in mice. Pak J Biol Sci. 2013 Apr 1;16(7):309-16.
Kasparavičienė G, et al. Evaluation of total phenolic content and antioxidant activity of different Rosmarinus officinalis L. ethanolic extracts. Biologija. 2013. Vol. 59. No. 1. P. 39–44.
López-Jiménez A, García-Caballero M, Medina MÁ, Quesada AR. Anti-angiogenic properties of carnosol and carnosic acid, two major dietary compounds from rosemary. Eur J Nutr. 2013 Feb;52(1):85-95.
Moreno S, Scheyer T, Romano CS, Vojnov AA. Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radic Res. 2006 Feb;40(2):223-31.
Pérez-Fons L, Garzón MT, Micol V. Relationship between the antioxidant capacity and effect of rosemary (Rosmarinus officinalis L.) polyphenols on membrane phospholipid order. J Agric Food Chem. 2010 Jan 13;58(1):161-71.
Sánchez-Campillo M, Gabaldon JA, Castillo J, Benavente-García O, Del Baño MJ, Alcaraz M, Vicente V, Alvarez N, Lozano JA. Rosmarinic acid, a photo-protective agent against UV and other ionizing radiations. Food Chem Toxicol. 2009 Feb;47(2):386-92.
Singletary KW and Rokusek JT. Tissue-specific enhancement of xenobiotic detoxification enzymes in mice by dietary rosemary extract. Plant Foods for Human Nutrition. 1997 50:47-53.
Soyal D, Jindal A, Singh I, Goyal PK. Modulation of radiation-induced biochemical alterations in mice by rosemary (Rosemarinus officinalis) extract. Phytomedicine. Volume 14, Issue 10, 15 October 2007, Pages 701–705.