Carnosic acid
Overview
Carnosic acid is a lipophilic phenolic diterpene concentrated in rosemary and related Lamiaceae herbs. It is one of the dominant rosemary bioactives and a precursor in the oxidation pathway that yields carnosol. In food-context literature it is commonly discussed as a major contributor to rosemary extract antioxidant performance, with concentrations that vary by cultivar, harvest stage, and processing.
Recipes
2 recipes containing this substance
Roasted Aubergine with Herb Olive Oil
Soft roasted aubergine finished with a late-added herb oil of rosemary, thyme, chilli flakes and olive oil, served with a light balsamic drizzle.
Turkey Wing Stew
A collagen-rich, glycine-heavy slow-cooked stew made from affordable turkey wings — rich in protein, tryptophan, and B vitamins.
Foods
1 food relationship
Rosemary
Focus, antioxidant, and neuroprotective effects
Legacy food association · relationship unreviewedRosemary → legacy tag association → Carnosic acid
Biological Mechanisms and Implications
References
- Antioxidant and pro-oxidant properties of active rosemary constituents: carnosol and carnosic acid Aruoma et al. 1992
- A validated method for determination of carnosic acid and carnosol in fresh rosemary foliage Paloukopoulou et al. 2022