It is also known as Rosmarino and some authors call it "the Ginseng of Spain". The leaves are used, above all, and sometimes the flowers. It is a very rich plant in active principles and its action is exerted on almost all the organs.
The rosemary leaf contains essential oil (1.0-2.5%), whose composition can vary significantly depending on the chemotype in question as well as the stage of development of the plant at the time of harvest. The most characteristic components are: 1,8-cineole (20-50%), α-pinene (15-25%), camphor (10-25%), camphene (5-10%), borneol (1-6% ), bornyl acetate (1-5%) and α-terpineol (12-24%). In the Mediterranean area, two types of rosemary essence predominate: one with a high content of 1,8-cineole (in Morocco and Tunisia) and the other with a low content of this compound (in Spain). Other compounds are: bitter diterpenic lactones (carnosol); polyphenols: caffeic and rosmarinic acids, flavonoids (apigenin, luteolin, among others); triterpenes (ursolic acid).
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