Rosemary: More Than Meets the Taste Buds Ah, rosemary…that distinctively aromatic, woody herb. Its pungent flavor seems to go a long way in flavoring many a recipe, but along with its touted fragrance and taste comes a propensity to support health. Rosemary is an antioxidant and anti-inflammatory superstar hiding in a savory herb. 90% of the antioxidant capacity of rosemary is due to carnosol, one of the plant’s polyphenol constituents, but other compounds in the herb, namely carnosic acid and rosmarinic acid, have also shown antioxidant capacity. In animal models, these compounds have been shown to protect against hydrogen peroxide and iron sulfate-induced oxidative damage. One study even showed them to be more effective free radical scavengers than vitamins C and E, two well-known antioxidants. The same study showed these rosemary extracts to be effective in reducing mRNA transcription of inducible nitric oxide synthase (iNOS). In moderate amounts, nitric oxide is a helpful vasodilator, but very high levels can lead to the formation of reactive nitrogen species, such as peroxynitrite, which can increase oxidative burden at the cellular level, leading to lipid peroxidation and degradation of proteins and DNA....Click on the link below to continue reading...
Posted on: Tue, 02 Sep 2014 18:58:48 +0000
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