Herbal Rosemary Leaf Extract Powder Antioxidant For Skin

Product Description

Rosemary Leaf Extract Herbal Extract Powder Antioxidant For Skin
Product Introduction of Rosemary Leaf Extract
Rosemary Leaf Extract is highly effective and safe and is widely used in cosmetics, pharmaceuticals, animal and vegetable fats and oils, meat products, seafood, baked goods, fried products, natural colours, flavours, bio-pesticides, tobacco and other fields, especially for the treatment of haematological malignancies, cardiovascular disease, anti-cancer, HIV infection, indigestion, prevention of In Europe, rosemary has a long history of use as a food flavouring and is now used in cosmetics, food and pharmaceuticals. Available studies have shown that rosemary is effective in preventing the oxidation of fats and oils and in maintaining the flavour of meat.

Rosemary Leaf Extract mainly includes syringol, rosemary dialdehyde, epi-rosemary phenol, epi-rosemary phenol methyl ether, syringic acid, syringylic acid methyl ester, rosemary phenol, ursolic acid, oleanolic acid and other terpenoids, apigenin, hesperidin, hypericin, coriin and other flavonoids, vanillic acid, caffeic acid, rosemary acid, ferulic acid and other phenolic acids, as well as rosemary essential oil containing alpha-pinene, tricyclic terpenes, p-cymene, limonene, 1,8-eudesmol, lobster, camphor, alpha-pinoresinol, beta-pinoresinol and pinen-4-ol.

Product Function of Rosemary Leaf Extract
Currently, the antioxidant properties of Rosemary Leaf Extract are mainly used as an antioxidant and preservative in food products. Rosemary Leaf Extract has a long history of use as a food spice. Modern research has shown that the non-volatile components of Rosemary Leaf Extract have a significant antioxidant effect, with its main active ingredient, Carnosol, having an antioxidant activity comparable to that of BHA, and Rosmanol having 5 times the antioxidant activity of BHT and BHA. It is a new generation of pure natural antioxidant, which completely avoids the toxic side effects and the weakness of high temperature decomposition of synthetic antioxidants. Rosemary Leaf Extract has been extensively researched and applied overseas for its unique antioxidant properties.

Product Application of Rosemary Leaf Extract
1. The United States and Japan were the first countries to study Rosemary Leaf Extract as an antioxidant. In Japan, 95% acetic acid extract of rosemary is used as an additive to prevent the deterioration of flavours and fragrances, and is added to natural food colours such as carotenoids to prevent their oxidation and discolouration.

Rosmarinic acid has significant antipyretic, analgesic, anti-inflammatory, antioxidant, anti-thrombotic and fibrinolytic activities, and is expected to be developed as a new anti-thrombotic drug. Rosemary Leaf Extract and its components have potential inhibitory effects on tumour-inducing organisms.

3. Antioxidation of cooled pork. In meat, there is a balance between oxidation and antioxidation, the main influencing factors being: oxidation substrates (fatty acids, oxygen); oxidation enhancers (excess metal elements, enzymes, iron-containing proteins); antioxidants; therefore, the prevention of oxidation and deterioration of meat can be achieved by changing oxidation substrates, reducing oxidation enhancement and using antioxidants. In the case of antioxidation of chilled pork, the first two are often achieved by the use of antioxidants, as the composition or environment of the meat has to be altered.

Food antioxidants include synthetic antioxidants and natural antioxidants. Common natural antioxidants include VC, VE, Rosemary Leaf Extract, tea polyphenols, etc. They are not only strong in antioxidant capacity, but also stable in safety, therefore natural antioxidants are commonly used in food in recent years.