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THE BRAIN FOOD ROSEMARY EXTRACT
The key to Health

The popular
natural antioxidant in Food

One of the main traditional uses of rosemary is to increase mental concentration and memory. This is supported by a RCT of 140 subjects that found that rosemary produced a significant enhancement of performance for overall quality of memory and secondary memory factors, with an impairment of speed of memory compared with controls (Moss et al 2003).

The recent interest in "natural" products requires natural antioxidative substances to replace conventional antioxidants in food. The spice rosemary is well known for its strong antioxidative properties. Rosemary has been used traditionally in food for its pleasant flavor and aroma. The antioxidative activity of rosemary is caused mainly by phenolic diterpenes, carnosol and carnosic acid.
Rosemary Leaf Extract CA & Rosemary Leaf Extract CA Liquid
Carnosic acid and carnosol are the most important active components of rosemary extracts. Carnosic acid and carnosol have been suggested to account for over 90% of the antioxidant properties of rosemary extract and are also powerful inhibitors of lipid peroxidation in microsomal and lipsomal systems, and are good scavengers of peroxyl radical and superoxide anion.
Due to its high content in Carnosic acid and Carnosol rosemary extract shows a strong antioxidant and anti rancidity action. It is also effective in the protection of colour and flavour in natural product. It also improves the stability of natural color extracts. Its use is recommended in fats and lipids with sensibility to rancidity, in spices, meat and fish foodstuffs, prepared foods, sauces and in aromatic and cosmetic composition.
Rosemary Leaf Extract RO
Rosmarinic acid, the water-soluble component of rosemary extract have shown also antioxidant properties against lipid peroxidation and superoxide anion.
Due to the high content in Rosmarininc acid and its excellent water solubility, it is a suitable antioxidant for aqueous media such as juices, soft drinks and cosmetic products such as shampoos and hair contditioners.

Rosemary is also a brain stimulant and has been used to improve memory and brain function by feeding it with oxygen-rich blood. The ancient Greeks used it to strengthen memory function and scholars wore garlands of rosemary during examinations in order to improve their memory and concentration (Blumenthal et al 2000). It is widely used as a food spice and as an antioxidant to preserve foods.
Rosemary extract contains rosmarinic acid which has been shown to have a protective effect on the cerebral cells of animals exposed to the toxic effects of beta-amyloid. Rosmarinic acid reduces the formation of reactive oxygen species and tau protein phosphorylation. It inhibits beta-amyloid fibril formation and dissolves existing fibrils ; Idebenone, a CoQ10 analogue, produced improvements in the condition of patients with mild to moderate Alzheimer's disease. Idebenone stimulates production of nerve growth factor and counteracts the toxic effects of beta-amyloid;

Further uses:
- Rosemary tea
· Rosemary is widely used as a food seasoning and preservative.
· Rosemary extract exhibits antioxidant, antibacterial, anti-inflammatory, hepatoprotective and chemoprotective activity in various in vitro and experimental models.
· Rosemary is widely used to assist in concentration and memory and to stimulate blood flow.
· Traditionally, it has been used to relieve stomach, gall bladder and menstrual cramps, but its internal use has not yet been significantly investigated in controlled studies.
· Rosemary is generally safe when the leaves are consumed in dietary amounts, although excessive intake may cause stomach irritation and seizures in susceptible people.