Product Description

Food Additives Rosmary Extract Powder Rosemarinic Acid 5% 50%

Rosemary is a valuable natural spice plant that emits a scent of scent during the growing season. Its stems, leaves and flowers have a pleasant aroma.The major active compounds in rosemary extract are found to be carnosic acid, carnosol, and rosmarinic acid. These compounds could be selectively extracted by controlling the solvents’ polarity.

How do we make Rosemary Extract Powder?

The rosemary extract are produced from ground dried rosemary leaves using one of two extraction solvents, namely, food-grade ethanol or acetone. The resulting mixture is separated from the dried leaves by concentration and/or precipitation. This is followed by filtration to remove the leaves residue, vacuum-based solvent evaporation, drying and sieving to obtain a fine powder of native extract of rosemary. The final product in commerce is obtained after the native extracts are further processed down-stream and may include deodorisation, and decolourisation steps with food-grade excipients. The native extract is a beige colour powders, and the final product in commerce can be a fine green powder or liquid after dilution with suitable food-grade carriers.

Function of HDPharma Rosemary Extract™ Powder

Dried or fresh rosemary leaves have a long history of safe consumption in the human diet as a seasoning herb. Rosemary extract has permission to be used as a preservative or antioxidant food additive in EU, Japan, Singapore and China.

Rosemary extract powder have been used in the treatment of diseases, due to its hepatoprotective potential.

Study shows:

1.Rosmarinic acid in rosemary extract also has the effect of preventing ultraviolet rays. Studies have found that rosmarinic acid can reduce lipid peroxidation, increase ATP, and reduce glutathione.

2.Rosemary extract Rosmarinic acid has been developed as a food oxidant because of its strong antioxidant properties. It is mainly used in oils, oil-rich foods and pigments to prevent oil oxidative deterioration and food oxidative discoloration. It is natural and non-toxic.

3.The antimicrobial activity of mithodaxanic acid is broad spectrum. It has strong inhibitory effect on Staphylococcus aureus and Escherichia coli.

Rosmarinic acid also had an inhibitory effect on plant pathogenic fungi, including Botrytis cinerea, mango gray spot, penicillium citri and pear black spot.

Rosemary Extract induces cell cycle arrest and cell death through necrosis of human colon cancer cells

For more information,please contact Elayne