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 language||English (US)|
|Number of pages||9|
|Journal||ACS Symposium Series|
|State||Published - 1998|
All Science Journal Classification (ASJC) codes
- Chemical Engineering(all)