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Carnosic acid is a diterpene compound isolated from the leaves of the plant Rosemary Rosmarinusofficinalis. It is a white or yellowish-white powder. It is easily soluble in oils and organic solvents such as ethanol, ethyl acetate, acetone, chloroform, and insoluble in water.
it is suitable for the oxidation resistance of oil-soluble components.Used in seasoning sauce, pet food and feed, it has antioxidant and anti-aging effects; strengthens the effect of weight loss and lipid reduction; treats cardiovascular diseases and anticancer effects.
Rosemarinus is a herbal plant of Labiaceae, which originates from various countries in Southern Europe. It is introduced and cultivated in Hunan, Guizhou, Hainan, Guangxi, Guangdong and other provinces and cities of China. Rosemarinus contains many effective ingredients, such as carnosic acid, rosmarinic acid, carnosol, epirosmarinol, isorosmarinol, rosmarinol and other active ingredients. Among them, the highly effective antioxidant substances are carnosic acid, rosmarinol, etc.And carvacrol, etc.
The extract of fat-soluble rosemary is light yellow to yellowish brown powder or brown paste, insoluble in water, soluble in ethanol and oil; the extract of water-soluble rosemary is brown powder, with a unique smell of rosemary.The heat resistance (stable at 200 C) and ultraviolet resistance are good, which can effectively prevent the oxidation of oils and fats.
Rosemary extract can be divided into oil-soluble (antioxidant) and water-soluble (antioxidants and preservatives), the active ingredient of the former is mainly sage oxalic acid, the latter is mainly rosemary phenol.
Rosemary extract is naturally non-toxic, antioxidant efficacy is much higher than the existing vitamin C, vitamin E, tea polyphenols and other natural antioxidants, it is synthetic antioxidant BHA, BHT 2 to 4 times, and its structure is stable, not easy to decompose, which can withstand 190 degrees C to 240 degrees C high temperature, completely overcome vitamin C, tea polyphenols and other natural antioxidants in the high temperature decomposition of this weakness, so compared to other similar products, it has a wide range of more efficient advantages.
The researchers found that rosemary extract at 300 mg/kg had antioxidant activity equivalent to 200mg/kgBHA ,it was greater than 100mg/kg propyofol. Generally, its antioxidant capacity increases with the increase of the amount added, but at high concentration, it can precipitate the oil and make the water-containing food discolored.The antioxidant function of rosemary mainly lies in its ability to quench singlet oxygen, scavenge free radicals, chelate metal ions and synergistic enhancement of organic acids, etc.
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