Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components.

@article{Wang2008AntioxidativeAO,
  title={Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components.},
  author={Wenjie Wang and Nan Wu and Yuan-gang Zu and Yu-Jie Fu},
  journal={Food chemistry},
  year={2008},
  volume={108 3},
  pages={1019-22}
}
This study was designed to examine the in vitro antioxidant activities of Rosmarinus officinalis L. essential oil compared to three of its main components (1,8-cineole, α-pinene, β-pinene). GC-MS analysis of the essential oil resulted in the identification of 19 compounds, representing 97.97% of the oil, the major constituents of the oil were described as 1,8-cineole (27.23%), α-pinene (19.43%), camphor (14.26%), camphene (11.52%) and β-pinene (6.71%). The oil and the components were subjected… CONTINUE READING