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

Weighing the right way

Correct Test Weight Handling Guide: 12 Practical Tips

Daily Sensitivity Test

Biological importance

Because of the antioxidant activity of Lamiacaea herbs in laboratory test models they have been suggested to have beneficial effects in humans.^[3]

Metabolism

Rosmarinic acid is known to undergo metabolism in humans and rats to methylated rosmarinic acid, coumaric acid, ferulic acid and caffeic acid.^{[citation needed]}

References

1. ^ Clifford, M.N. Chlorogenic acids and other cinnamates. Nature, occurrence and dietary burden. J. Sci. Food. Agric. (79) 362-372, 1999
2. ^ MSDS for rosmarinic acid
3. ^ Triantaphyllou, K.;Blekas, G.; Boskou, D. Antioxidative properties of water extracts obtained from herbs of the species Lamiacaea. Int. J. Food. Sci. Nutr. (52) 313-317, 2001

See also

• Caffeic acid
• Coumaric acid
• Ferulic acid