The extract of rosemary is obtained by the cold maceration of the dried plant in organic sunflower seed oil.
The plant of rosemary (Rosmarinus officinalis) is very rich in essential oils (pinene, camphene, limonene), flavonoids, phenolic acids, tannins, and also contains the rosmarinic acid with antioxidants.
Several studies, in fact, demonstrate that rosemary contains more than twenty antioxidant compounds, and its active ingredients are able to stop the superoxide anion, a high toxic and reactive free radical that causes cell oxidation. Rosemary protects cells from the harmful effects of free radicals.
Rosemary is a perennial subshrub that reaches the height of 50-300 cm.
Its evergreen and leathery leaves are 2-3 cm long and 1-3 mm wide. They are dense, opposite, linear, lance-shaped on its little branches. Leaves are bright dark green on their upper side and white on the lower side because of a light white down. They are also rich in oil glands.
Flowers are small and in short bunches. Each one presents a campanulate calyx. Its corolla is purple blue, more rarely white and pale blue. Its fruits are composed by four free, oblong, glossy, bluish achenes.