Pharmacological effects: Antioxidant, Metal Chelation, Anti-inflammatory, Anti-Bacterial, Biofilm disruptor
Rich in: carnosic acid and rosmarinic acid
Used for: Diabetes type 2, high cholesterol, Alzheimer’s disease, Parkinson’s disease, improve memory, stroke recover, various kinds of cancer, gastric adenocarcinoma and esophageal squamous cell carcinoma, acne, rebalance of gut microbiota, hereditary breast cancer(BRCA2)
|Rosmarinus officinalis, L. originating from the Mediterranean region is an aromatic plant from the Lamiaceae family. The province of Murcia (Southeast Spain) is one of the major processors and importers of rosemary. In the United States and Europe, rosemary is a unique spice commercially available for use as an antioxidant. Rosemary extracts have been used in the treatment of diseases, due to its hepatoprotective potential, therapeutic potential for Alzheimer’s disease and its antiangiogenic effect. On the other hand, they have been used in food preservation, because they prevent oxidation and microbial contamination. Rosmarinus officinalis L. is a medicinal plant that belongs to the Lamiaceae family and is commonly known as rosemary. Besides the culinary uses due to the characteristic aroma, this plant is also widely employed by indigenous populations, where it grows wild.´The extracts obtained from rosemary are used as a natural antioxidant. In fact, the EU has approved the rosemary extract (E392) as a safe and effective natural antioxidant for food preservation. Rosemary extract and the rosemary extract polyphenols carnosic acid and rosmarinic acid have been shown to have insulin-like effects in insulin target cells in vitro and to exert significant anti-diabetic effects in different animal models of diabetes type 2 in vivo. Rosemary extract and rosemary extract polyphenols exhibit protective properties against hyperlipidemia and hyperglycemia in genetic, chemically-induced and dietary animal models of obesity and diabetes type 2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622728/ Rosmarinus officinalis L. extract effectively contributed to in vitro control of important species of microorganisms such as Candida albicans, Staphylococcus aureus, Enterococcus faecalis, Streptococcus mutans, and Pseudomonas aeruginosa in mono- and polymicrobial biofilms that are responsible for several infections in oral cavity as in other regions of the body. And shows an excellent anti-inflammatory effect. Here the graph showing its inhibitory effects. https://www.ncbi.nlm.nih.gov/pubmed/28093936|
|Carnosic acid have been shown to have beneficial effect in Parkinson’s disease model. https://www.ncbi.nlm.nih.gov/pubmed/22894569 Carnosic acid protects against 6-hydroxydopamine-induced neurotoxicity in in vivo and in vitro model of Parkinson’s disease. https://www.ncbi.nlm.nih.gov/pubmed/25446857|
|Also, the effect on Alzheimer’s disease is very promising https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4749867|
Rosemary extract (40% carnosic acid) may improve the memory score and oxidative stress activity in middle aged rats in a dose dependent manner, especially in 100mg/kg. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4431423
Rosemary extract pretreatment leads to a significant reduction of acute ischemic stroke lesion even in “ischemic penumbra” tissue that is extremely sensitive to hypoxic-ischemic damage. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5316267/
Both carnosic acid and the plant extract have been shown to have various potent and effective anticancer properties (various types of cancer) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133115/
The aqueous extract of the fruits of R.officinalis was freeze-dried gastric adenocarcinoma and esophageal squamous cell carcinoma cell lines cancer cell lines were treated with crude extract.
Anti-inflammatory effects in hippocampus, serum and BV-2 cells as well as rebalance of gut microbiota.
Rosemary extract significantly reduced lipid oxidation
Also suppresses Propionibacterium acnes–Induced Inflammatory Responses
Rosemary extract two specific constituent components; gallic acid and carnosic acid were the cause for the synthetic lethality in BRCA2 deficient cells of hereditary breast cancer.
Article written by Igor Nelson