Antioxidative and Antitumorigenic Properties of Rosemary

Chi Tang Ho, Jianhong Chen, Guangyuan Lu, Mou Tuan Huang, Yu Shao, Chee Kok Chin

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Rosemary leaves have potent antioxidant activity. They have been widely used as a spice and an antioxidant in food processing. Rosemary inhibits skin, colon, and mammary carcinogenesis. Rosemary, and its constituents carnosic acid and carnosol, inhibit B[a]P-induced increases in cytochrome P4501A1 activity and induce increases in the detoxification enzymes glutathione S-transferase and NADPH quinone oxidoreductase activity. Carnosol also inhibits the growth and the synthesis of DNA and RNA in human leukemia HL-60 cells in a dose dependent manner.

Original languageEnglish (US)
Pages (from-to)153-161
Number of pages9
JournalACS Symposium Series
Volume702
StatePublished - 1998

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Chemical Engineering

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