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

Safe Weighing Range Ensures Accurate Results

Recognize and detect the effects of electrostatic charges on your balance

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