Natural Extractives Of Rosemary

Natural extractives of rosemary are compounds derived from the rosemary plant (Rosmarinus officinalis). They are typically produced by extracting the plant's active compounds using solvents, which are then removed to leave a concentrated extract.

These extracts are primarily used as natural antioxidants and flavoring agents in food products. They help prevent spoilage by inhibiting fat oxidation and can add a savory, herbaceous note. They are commonly found in processed meats, poultry, frozen meals, and baked goods.

In the U.S., natural rosemary extract is generally recognized as safe (GRAS) by the FDA for use as a flavoring and antioxidant. Regulatory bodies like the European Food Safety Authority (EFSA) have also evaluated rosemary extracts, generally recognizing their antioxidant properties. At typical consumption levels found in food, they are not associated with adverse health effects. Research suggests rosemary extract may have anti-inflammatory and antimicrobial properties, but more studies are needed to confirm these effects in humans.