Rosemary CO2 extract Organic
Rosemary has been used for thousands of years as a savory spice, food preservative, in cosmetics and hair products, and as an herbal medicine for a variety of health disorders. Antioxidants have been proven to deactivate free radicals, but not all antioxidants are equal. In most cases, once an antioxidant has neutralized a free radical it is no longer useful as an antioxidant because it becomes an inert compound. That’s where rosemary extract is significantly different. It has a longer life span of antioxidant activity. Not only that, it contains more than two dozen antioxidants, including carnosic acid, one of the only antioxidants that deactivates free radicals through a multilevel cascade approach.
In vitro studies have shown that as carnosic acid attacks free radicals it is transformed into at least four other antioxidant compounds, each with the ability to neutralize additional free radicals. Most antioxidants do not have this same capacity. When rosemary extract is combined with other antioxidants its potency increases. For instance, vitamin E must be re-cycled after quenching a free radical before it can quench another. But when it is combined with rosemary extract, the carnosic acid, which starts the cascade effect, rejuvenates vitamin E back to its original state, so it can attack additional free radicals.