Pure Natural Rosemary Extract CAS 3650-09-7 1%-98% Carnosic Acid Powder as Antioxidants Food Additive

Oxidation mechanism of chilled pork: the oxidation of lipids, especially unsaturated fatty acids, is the main cause of meat deterioration. When unsaturated fatty acids are reacted by oxygen in the air, the oxidation products are further decomposed into lower fatty acids, aldehydes and ketones. This oxidative degradation changes the quality of products, such as color, aroma, tissue structure and even nutritional components. This change of fatty acids is mainly completed by the oxidation of free radicals, which is divided into three stages.

Antioxidation of chilled pork. In meat, there is a balance between oxidation and antioxidation. The main influencing factors are: substrates of oxidation (fatty acids, oxygen); Oxidation enhancers (excessive metal elements, enzymes, iron containing proteins); antioxidant; Therefore, the prevention of oxidative deterioration of meat can be achieved by changing the oxidation substrate, reducing the oxidation strengthening effect and using antioxidants. In the antioxidant process of chilled pork, the first two need to change the meat composition or environment. Therefore, the antioxidant of chilled pork is often realized by using antioxidants.

Food antioxidants include synthetic antioxidants and natural antioxidants. Synthetic antioxidants include tert butyl p-cresol (BHT), tert butyl hydroxyanisole (BHA), tert butyl hydroquinone (TBHQ), propyl gallate (PG), etc. However, in the 1970s, it was found that excessive BHT and BHA would increase the liver of animals and have the possibility of cancer. Therefore, people pay more and more attention to natural antioxidants. Common natural antioxidants include VC, VE, rosemary and tea polyphenols. They not only have strong antioxidant capacity, but also pay the most attention to their safety. Therefore, natural antioxidants have been widely used in food in recent years. Applying rosemary antioxidants to cool pork is just around the corner.

Delay Aging
From the Drosophila survival test, it can be seen that each dose group of rosemary extract can prolong the life of Drosophila, and there is a dose effect relationship in a certain concentration range with the increase of rosemary extract concentration. The half death time, average life span and maximum life span of Drosophila melanogaster in 5mg / ml dose group were lower than those in the other two dose groups, and there was no significant difference in average life span compared with the control group. This may be related to the strong smell of rosemary extract, which affects the intake of fruit flies; It may also be that higher doses of rosemary extract will produce certain toxic effects.

Studies at home and abroad have shown that Rosemary extract is a highly effective natural antioxidant. Its antioxidant components mainly include sage phenol, rat tail oxalic acid, rosemary phenol and rosmarinic acid. Wang Hong and others researcher found that rosmarinic acid can improve the activity of antioxidant enzymes, remove free radicals, reduce the production of lipid peroxide and delay aging. The results showed that 30 days after feeding rosemary extract, the dose groups of 1mg / ml and 3mg / ml could significantly improve the antioxidant enzyme activity of Drosophila, inhibit the production of lipid peroxide MDA and effectively delay aging. It is speculated that the anti-aging mechanism of rosemary extract may be because the antioxidant components in rosemary extract can improve the activity of antioxidant enzymes, remove excess free radicals and maintain the balance of free radical metabolism, so as to reduce the lipid peroxidation of biofilm caused by free radicals and protect the normal metabolism of the body.

1. Rosemary extract, a natural food preservative, is widely recognized as an efficient and safe natural antioxidant used to replace or reduce the use of synthetic antioxidants such as BHT and BHA. It can effectively delay the oxidation and rancidity of oils, meats, snacks, and baked goods, prevent fading and odor generation, and significantly extend the shelf life of food. Especially widely used in oil rich foods and natural health foods.

2. Functional foods and health products rely on their strong antioxidant and anti-inflammatory abilities, and rosemary extract is made into dietary supplements such as capsules and tablets. It helps protect cells from free radical damage, supports cognitive health and memory (traditional use), promotes liver detoxification function, and shows potential benefits for cardiovascular health, making it a popular functional ingredient.

3.Cosmetics and personal care products are widely used in this field. One is as a natural anti-corrosion system for products, replacing paraben preservatives and meeting the trend of "clean beauty". Second, as a core functional ingredient, its antioxidant properties are used in anti-aging products (such as face cream and essence) to fight wrinkles; Its antibacterial and anti-inflammatory properties are used for acne removal, oil control products (such as shampoo, facial cleanser), and soothing scalp discomfort.

4. Animal feed additives In animal husbandry and aquaculture, rosemary extract serves as a natural feed antioxidant to prevent the oxidation and deterioration of fats and vitamins in the feed. At the same time, it can promote animal growth, enhance immunity, improve meat quality (reduce post slaughter oxidation to maintain freshness), and serve as a potential alternative to antibiotics, reducing the use of chemical additives.

5. Medicine and Agriculture In the field of medicine, its active ingredients are being studied and used to develop drugs with the potential of anti-cancer, anti diabetes and neuroprotection (such as Alzheimer's disease). In the field of agriculture, it can be used as a raw material for biopesticides or plant growth regulators to prevent and control certain crop diseases and promote healthy crop growth, which is in line with the development direction of green agriculture.