Rosemary: A Cancer Fighting Spice

Rosemary (Rosmarinus Officinalis)

For centuries, culinary herbs have been the healthy seasonings and an abundant source of healing chemicals. A recent USDA study revealed that many popular herbs are a great source of natural antioxidants that help neutralize free radicals that are believed to be a major trigger to development of cancer.

In many parts of the world, rosemary (Rosmarinus officinalis, family Lamiaceae), is a common household plant that is used for many purposes including food flavoring, drink, and beverages, as well as cosmetic uses. Rosemary has also been used commercially as an antimicrobial food preservative for years, as it has a lot to offer as a nutritional supplement, especially in the prevention of some types of cancer, allergies, and the progression of Alzheimer’s disease. 

Various studies have shown that rosemary can help prevent cancer and age-related skin damage. Rosemary contains more than two dozen antioxidants, including carnosic acid, one of the only antioxidants that deactivate free radicals through a multilevel cascade approach. In vitro studies have shown that as carnosic acid attacks free radicals, it is transformed into at least four other antioxidant compounds, each with the ability to neutralize additional free radicals.

Rosemary (Rosmarinus Officinalis)

The two key ingredients, caffeic acid and rosmarinic acid, found in rosemary, are potent antioxidant and anti-inflammatory agents that help protect the body's cells from free radical damage. Rich in carnosol, Rosemary has been found to detoxify substances that can initiate the breast-cancer process. The antioxidants in rosemary have also been found to prevent the development of cancer in human liver and bronchial cells.