Carnosic acid

Description

Carnosic acid (top two images) is a diterpene with an abietane skeleton; rosmarinic acid (bottom two) is a caffeic acid ester.?Both are found in the rosemary plant (Rosmarinus officinalis), each also occurs in other plants.
But carnosic and rosmarinic acids have something else in common:?They are meat preservatives. Rosemary extract was originally added to meat as a flavoring agent, but people noticed that it kept meat from spoiling. It was later discovered that the acids inhibit the free-radical reaction that oxidizes fats and oils and causes spoilage. Neither acid is responsible for the rosemary flavor.

The Uses of Carnosic acid

Carnosic Acid is a phenolic component of rosemary. It acts as a potent antioxdant and also has UV protective activity. Specifically protection for UV-A radiation and damage. Carnosic Acid also inhibits the free-radical chain reaction that leads to the oxidation of fats and oils, thereby stabilizing and increasing the shelf life of meats.

What are the applications of Application

Carnosic acid is an antioxidant, lipid peroxidation inhibitor, and PPARγ activator