Rosmarinic acid is a water-soluble natural phenolic acid compound isolated from rosemary, a plant of the Lamiaceae. Among a variety of plants in the Umbelliferae family, the highest content is especially in the Lamiaceae and Boraginaceae. Rosmarinic acid is a natural antioxidant with strong antioxidant activity. Its antioxidant activity is stronger than vitamin E, caffeic acid, chlorogenic acid, folic acid, etc. It helps prevent cell damage caused by free radicals. Thus reducing the risk of cancer and arteriosclerosis.

Rosmarinic acid has broad-spectrum antimicrobial activity and has inhibitory effects on bacteria and fungi.

Rosmarinic acid has a significant inhibitory effect on bacteria such as Bacillus subtilis, Micrococcus luteus, Escherichia coli, Staphylococcus aureus and

Rosmarinic acid has a certain effect on the permeability of the bacterial cell membrane, protein metabolism and DNA replication, thus exerting its antibacterial effect.

Rosmarinic acid has a very strong activity of scavenging free radicals in the body and antioxidant effect.

1. Food field: Rosmarinic acid is used as a natural high-efficiency antioxidant, which can replace BHA and BHT in animal and vegetable fats, dairy products, oil-rich foods, candies and baked foods; it can also be used as a spice in various soups And seasoning food.

2. The field of health care products: Anti-tumor, anti-hepatitis and protection of liver damage, anti-nephritis, anti-thrombosis and anti-platelet aggregation effects, etc.

3. Cosmetics field: Used in skin care products, it can dispel pigmentation, anti-oxidation, increase skin elasticity, delay aging, etc.