We all know and love rosemary for the wonderful flavor it brings to our dishes. However, did you know that this aromatic herb offers more than just taste?
Rosemary comes with remarkable antioxidant properties that can slow down internal aging. Yes, you read that right. This culinary treasure contains compounds that help keep our bodies healthier for longer. According to Le Journal des Femmes, rosemary, especially popular in summer recipes, is naturally rich in carnosic acid, a powerful antioxidant.
Rosemary Benefits: An Antioxidant Called Carnosic Acid
Carnosic acid, found in rosemary, acts as a superb antioxidant. It delays cell oxidation, protecting vital organs like the brain and heart from damage. Because of this, your cells can function better and for a longer time. Scientific studies even show that carnosic acid has neuroprotective properties, meaning it may help fight off neurodegenerative diseases like Alzheimer’s. Moreover, its anti-inflammatory effects can reduce chronic inflammation, often linked to age-related diseases.
French scientists from the Aix-Marseille Institute of Biosciences and Biotechnologies have delved deep into how carnosic acid and its main derivative, carnosol, work in the body. After multiple in vitro and in vivo studies, researchers observed that carnosic acid’s antioxidant molecules can resist oxidation. This helps block the chain reactions of lipid peroxidation, a process driven by oxidative stress and a major cause of cell aging.
Long Live Rosemary!
One of rosemary’s biggest advantages is its versatility in cooking. You can easily incorporate it into your daily meals, whether sweet or savory. Fresh rosemary sprigs work wonders on grilled meats or fish. Roasted potatoes taste even better with a sprinkle of rosemary. Infuse this herb in olive oil for a delightful seasoning for your salads. Feeling adventurous? Steep a few rosemary sprigs in hot water to create a refreshing, antioxidant-packed drink.
**Cette herbe aromatique qui parfume tous les plats empêche de vieillir de l’intérieur**
This article first appeared on grazia.fr – Author: Luce Picat
