Rosemarinic acid

Figure 17. Chemical structures of carnosine, canosic acid, and rosemarinic acid.

Main components Up to 2.5% essential oil (app. 1% in fresh leaves), app. 3% rosemarinic acid, which apart from camosolic acid, a tricyclic diterpenephenol, the bitter constituent camosol (not genuine but autoxidation product of camosolic acid) [249], rosmanol and others [250] are responsible for its antioxidating effect. Triterpe-... 

Main components 1.5-2.5% essential oil, rosemarinic acid (see rosemary), flavonoids [266, 267], tannins, oleanolic and ursolic acid. 

Frankel, E.N., Huang, W.S., Aeschahach, R., and Prior E. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, camosoL and rosemarin acid, in bulk oil and oil-in-water emulsion. Journal of Agriculture and Food Chemistry, 44,131-35.1996. 

Phytochemistry Abovegroundparts containphenolcarbonicacids and their derivatives(caffeic,rosemarinic,l-caffeoylquinic, and 5-caffeoylquinic acids), flavonoids (luteolin, apigenin, scutellarein, and anthocyans) and essential oil (containing thymol, carvacrol, a-pinene, camphene, sabinene, n-thymol, isobomeol, boroneol, undecanoic add, and amyl alcohol Plant Resonrces of the USSR 1991 Kolesnikov and Gins 2001 Stahl-Biskup 2002). 

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