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Carnosic acid

Carnosic acid is a phenolic diterpene that occurs naturally in plants of the Libiatae family. Carnosic acid is a constituent of the species Salvia officinalis (sage) and Rosmarinus officinalis (rosemary) where it is mainly found in the leaves. Carnosic acid is also found in thyme and marjoram. Carnosic acid is a powerful antioxidant. Antioxidants serve in a number of important commercial applications, especially as ingredients in food products susceptible to degeneration, in one form or another, due to oxidation. Antioxidants are used to preserve food by retarding deterioration, rancidity, or discoloration due to oxidation. In addition to foods, antioxidants have been used to prevent oxidation in various cosmetic and toiletry products and in medicinal or pharmaceutical preparations. The primary purpose in each of these applications is to prevent deterioration of desirable product characteristics by inhibiting oxidation. Antioxidants in food sources and dietary supplements have received attention for their potential to prevent or delay the onset of certain cancers and other chronic health conditions including heart disease, cataracts and aging. By preventing oxidation, these materials inhibit the formation of oxygen containing free radicals that are believed to play a significant role in initiation of these conditions and other chronic disorders. Because of these concerns, there has been an increasing interest in the use of naturally occurring antioxidants in food preparation. These include various phenolic diterpenes, such as carnosic acid which is found in and can be isolated from certain spices, particularly rosemary and sage. Antioxidants prepared from rosemary or sage extracts have certain additional advantages including the fact that they are stable at high temperatures compared to other antioxidants. As a result carnosic acid has a greater "carry-through" in commercial food preparation processes. In addition, carnosic acid is readily soluble in oil. Apart from its superior characteristics as an antioxidant, many consumers perceive that naturally occurring antioxidants, such as carnosic acid, are inherently safer than synthetic preservatives.

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