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Rosmarinic acid
Rosmarinic acid, C18H16O8, is a natural polyphenol antioxidant carboxylic acid found in many Lamiaceae herbs used commonly as culinary herbs such as rosemary, oregano, sage, thyme and peppermint.[1] Chemically, rosmarinic acid is a dimer of caffeic acid. It is a red-orange powder that is slightly soluble in water, but well soluble is most organic solvents.[2] Additional recommended knowledge
Biological importanceBecause of the antioxidant activity of Lamiacaea herbs in laboratory test models they have been suggested to have beneficial effects in humans.[3] MetabolismRosmarinic acid is known to undergo metabolism in humans and rats to methylated rosmarinic acid, coumaric acid, ferulic acid and caffeic acid.[citation needed] References
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Rosmarinic_acid". A list of authors is available in Wikipedia. |