Rosemary leaves are extracted and processed by CO2 supercritical fluid extraction technology

Active Ingredients:

Antioxidant ingredients ofrosemary extract include carnosic acid, carnosol, rosmarinic acid and ursolic acid.

1. As a natural food antioxidant, Rosemary extract has antioxidant effect much higher than VC, VE, Tea Polyphenols, BHA and BHT. Besides, it can withstand high temperature up to 240℃, stabilize oil, inhibit decay andcarotenoid pigment fade, prevent poultry and fish products which have been boiled for too long or been smashed from producing cooked taste, and also can improve the flavor of the sauces which with a low PH value. With light color andtaste, it will not change the original color and flavor of the food.

2. The high antibacterial property of rosemary extract has a strong inhibitory effect on escherichia coli and vibrio cholerae.

3. Also Rosemary extract can suppress the oxidation of skin epidermal lipids, and rosemary extract in anti-aging preparations is helpful to maintain skin texture and state.

4. Lastly Carnosic acid can make hyaluronic acid exist in the epidermis for a long time and is an excellent additive in cosmetics.