INCI: Rosmarinus Officinalis Leaf Extract and Helianthus Annuus Seed Oil

About 65 % Antioxidant extracts of rosemary (organic)
About 35 % Sunflower oil (organic)
Ingredients: 13 – 16 % Antioxidative reference compounds: phenolic diterpenes carnosic acid and carnosol (calculated as carnosic acid) with > 10 % carnosic acid; total volatile flavour compounds < 4 %, water < 1 %, residual content of ethanol < 2 %, cuticular waxes.
Traditional use:
Rosemary extract is used internally as a traditional herbal medicine for the treatment of dyspepsia and crampy gastrointestinal complaints. Externally, the extract is used to treat mild muscle and joint pain and mild circulatory disorders. In folk medicine, rosemary isused for general digestive problems, headaches and migraines.
In food:
Rosemary CO2-extract has antioxidant properties, which is why it is used as anantioxidant in the food industry, especially for stabilising fat and oils, sausage and meat products or seasonings and sauces
In food supplements:
Also suitable as an antioxidant for stabilizing food supplements. According to Regulation(EC) No 1333/2008 a maximum level of 400 mg/kg (sum of carnosol and carnosic acid)applies.
In cosmetics:
Due to the carnosic acid found in the extract, rosemary extract has antioxidant properties. When applied to the skin, oxidative changes in skin surface lipids can be reduced by the extract. Therefore, the product is suitable as an ingredient in cosmetic skin care products, especially in anti-aging products.