Ⅰ.Botanical Origin of Rosemarinic Acid
Rosemary plant is Labiatae, genus Rosemary. Evergreen small shrubs. About 1 meter high, young branches 4-angled, closely arranged, with dense hairs; leaves opposite, sessile, leathery, linear, surface dark green, smooth, abaxial gray-white fine tomentose; Flowers bisexual, short pedicels growing in pairs, axillary, calyx bell-shaped, 2-lipped, upper lip entire, lower lip bifid, corolla 3 times as long as the calyx, 2-lipped, upper lip deeply concave into the bifid, lower lip trilobed concave to the middle of the lobes, fertile stamens 2 protruding from the flowers, flowers pale blue, occasionally pink or white, blooming in spring, with a strong fragrance.
Rosemary, Labiatae Rosemary is a perennial, evergreen sub-shrub. Young branches are quadrangular, densely covered with white stellate fine tomentum; old branches are reticulated, brown; rosemary leaf blade dorsal dark green, smooth; leaf blade ventral silver-white, with fine tomentum, scaly glands; stems terete, cortex dark gray; leaves often clustered on branches, with very short stalk or sessile, leaf blade linear; calyx ovate-campanulate, corolla blue-violet. The most important varieties of rosemary are European rosemary, white azalea rosemary, Santa Barbara rosemary, broadleaf rosemary, large pink rosemary, blue sephora rosemary, and yellow spotted rosemary.
Rosemary was a traditional commodity traded between the Roman and Eastern Roman Empires and China, so the Chinese also called it "Da Qin Xiang". This product is a medicinal and food herb, with an oily body, for ornamental and aromatic extraction, with rosemary shoots, flower buds can also be extracted aromatic oil. This aromatic oil can be used to mix food flavor, used to mix seasoning, used to make shaoji. Rosemary as an edible seasoning is rarely used in China, mainly used in Western cuisine, quite common in Europe, so far, rosemary is still a very popular cooking seasoning in Europe.
Rosemary is a valuable natural spice plant, in the growing season will emit a fragrant odor. The aromatic oil extracted from its flowers and shoots is used to formulate air purifiers, perfumes, soaps and other cosmetic ingredients. Folk experience believes that rosemary leaves have the effect of driving away wind, antispasmodic, bile, menstruation, etc.; Chinese medicine theory believes that rosemary has the effect of sweating, strengthening the spleen, tranquilizing the mind and relieving pain.
Ⅱ. The use of rosemary
Cosmetology
The main function of rosemary is to shrink the yin and antioxidant, the active ingredients in rosemary extract and natural organic lipids have strong affinity, therefore, rosemary is often combined with organic lipids to make gel products. General cleansing products in the wash after the skin care functional components of most of the loss of water rinse, JiaoYan's researchers in the three high fresh extraction technology based on the addition of selective active enzymes and other means, so that the active ingredients of rosemary in the gel and affinity at the same time also with the skin epidermal layer to produce affinity, this affinity beyond the affinity with water, so in the process of cleansing, the majority of the active ingredients of rosemary can still be absorbed by the skin. Therefore, during the washing process, most of the active ingredients of Rosemary can still be absorbed by the skin, providing a shrinking and antioxidant effect, however, this technology is only applied by the Joycean line today.
Rosemary is known for its astringent properties, which help cleanse the hair follicles and deeper layers of the skin, as well as shrink the pores, making the skin look finer and flatter. It is also effective in eliminating fat and tightening the skin for those who have excess fat on the face. In addition, rosemary's antioxidant properties play a role in slowing down the aging process.
2. Indoor planting
Rosemary has a grassy cool smell and sweet camphor breath, slightly stimulating, from ancient times has been used to improve and strengthen the memory, until today's Greek students at home before the exams will brew rosemary tea, because of its unique aroma can make people uplift. Refreshing and centering is the most immediate stimulus of rosemary, and for a creative worker it also represents the perfect environment to set up at any time for creative stimulation and let the inspiration come like a spring.
Ⅲ. The effectiveness of rosemarinic acid
1. Antimicrobial Effect
Rosemarinic acid has broad-spectrum antimicrobial activity, inhibitory effect on bacteria and fungi. Rosemarinic acid has obvious inhibitory effect on bacteria such as Bacillus subtilis, Garcinia cambogia, Escherichia coli, Staphylococcus aureus, and Streptococcus suis, and so on. Neusa et al. found that rosemarinic acid can inhibit the growth and biofilm formation of cariogenic streptococci, Streptococcus mutans, and reduce their glucose transferase activity, indicating that rosemarinic acid can be used for the prevention and treatment of oral diseases. Studies on the antibacterial mechanism of rosemarinic acid have shown that, on the one hand, rosemarinic acid can increase the permeability of bacterial cell membranes, resulting in the leakage of a large number of sugars and proteins, which interferes with the normal metabolism of bacteria; on the other hand, rosemarinic acid can also affect the protein metabolism of bacteria and has an inhibitory effect on TaqDNA polymerase. Dawson Guo et al. investigated the inhibitory activity of rosemarinic acid on the mycelial growth and spore germination of various plant pathogenic fungi, and found that rosemarinic acid had a strong inhibitory effect on the mycelial growth of tomato gray mold, mango gray mold, citrus penicillium, and pear black spot, and had the strongest inhibitory effect on the spore germination of pear black spot.
Rosemarinic acid has antibacterial activity against both gram-negative bacterium Escherichia coli and gram-positive bacterium Staphylococcus aureus, but the sensitivity of Staphylococcus aureus to rosemarinic acid is significantly higher than that of Escherichia coli. The experimental results also showed that rosemarinic acid can significantly increase the permeability of the bacterial cell membrane, accelerate the leakage of sugars and proteins, so that the cellular metabolism is disturbed; Rosemarinic acid can also affect the bacterial protein metabolism, comparing the total protein of Staphylococcus aureus before and after treatment with rosemarinic acid, it is known that treatment with rosemarinic acid promotes the degradation of certain proteins in the bacterial metabolic process, or short-term promotion of the synthesis of certain stress proteins. The specific proteins on which rosemarinic acid acts remain to be determined. From the results of the interaction experiments between rosemarinic acid and plasmid DNA, it can be concluded that rosemarinic acid does not interact with DNA, which suggests that it cannot combine with the primers in the polymerase chain reaction system, and the inhibition of the polymerase chain reaction by rosemarinic acid is due to the fact that this compound inhibits the binding activity of DNA polymerase, which in turn inhibits the replication of DNA. In summary, rosemarinic acid has a certain effect on the permeability of the cell membrane, protein metabolism and DNA replication of bacteria, thus exerting its antibacterial effect.
2. Antioxidant Effect
Rosemarinic acid has strong scavenging activity and antioxidant effect on free radicals in the body. Studies have shown that its mechanism of action is as follows: Rosemarinic acid and unsaturated fatty acids competitively bind with lipid peroxylates to terminate the chain reaction of lipid peroxidation and reduce the rate of lipid peroxidation, while rosemarinic acid is oxidized to quinone; rosemarinic acid can inhibit the respiratory burst of neutrophils and inhibit the release of lysosomes by decreasing the concentration of intracellular calcium ions; inhibition of endothelial cell regulated by the oxidation of low-density lipoproteins.
3.Stability
The results of the stability study of rosmarinic acid show that it is well stabilized. Salt and sucrose have no effect on the stability of rosmarinic acid; pH and temperature have less effect on the stability of rosmarinic acid, and the results show that rosmarinic acid is more suitable for preservation and use in acidic and low temperature conditions; Light has a greater effect on rosmarinic acid, so it should be avoided as much as possible in the use of light; Ca2+, Mg2+ has a greater effect on the stability of rosmarinic acid, and the effect of other metal ions on rosmarinic acid is smaller, and it should be avoided as much as possible in the use of calcium, calcium and sodium. When used, it should avoid contact with calcium and magnesium; low concentration of sodium benzoate and potassium sorbate have less effect on the stability of rosemary acid, and should be added in accordance with the hygienic standard for the use of food additives; ascorbic acid has a certain effect on rosemary acid, but the effect of low concentration is small; oxidizing agent hydrogen peroxide has a large effect on rosemary acid; reducing agent sodium metabisulfite has a small effect on rosemary acid.
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