Compound Monograph
Rosmarinic Acid
Rosmarinic acid is a polyphenolic antioxidant common in mint-family herbs such as rosemary, sage and lemon balm.
Classification
Rosmarinic Acid is a polyphenol (phenolic acid ester), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (15)
Rosmarinic Acid is a naturally occurring polyphenol (phenolic acid ester), found in Rosemary, Sage, Lemon balm and 12 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Rosmarinic acid is an ester of caffeic acid and is one of the most abundant polyphenols in the mint family (Lamiaceae), occurring in rosemary, sage, lemon balm, oregano and many related herbs. It is widely studied for antioxidant and anti-inflammatory activity, and it is often highlighted as a contributor to the traditional calming and digestive uses of the herbs that contain it. Most evidence comes from laboratory and animal studies; well-controlled human data are more limited.
Toxicity & Safety
Rosmarinic acid is a constituent of common culinary herbs and is regarded as low in toxicity at dietary levels. It is generally well tolerated, and serious adverse effects are not commonly reported from normal herbal use.