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 containing this substance

Rosemary

Focus, antioxidant, and neuroprotective effects

Biological Mechanisms and Implications

No biological targets found for substance: Carnosic acid

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