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Because of its strong antioxidant properties, Rosemary acid has been developed as a food oxidant, mainly used in various types of beverages, aquatic products, natural water-soluble pigment.
Natural non-toxic, overcoming the side effects of synthetic antioxidants such as BHA, BHT, TBHQ, and so on, the antioxidant effect is 2-4 times higher than that of synthetic antioxidants BHA and BHT.
Than other natural antioxidants (e.g. tea polyphenols) show a stronger antioxidant effect, overcome Vc, Ve, tea polyphenols and other natural antioxidants in the case of high temperature decomposition weakness, rosemary acid has better solubility and stability, to withstand high temperatures above 100 degrees C, both antioxidant and anti-corrosion antibacterial effect.
Studies have found that rosemary acid can reduce lipid peroxidation and elevate ATP, suggesting that rosemary acid can reduce free radical splicing caused by UV rays, and that it can also reduce DNA damage.
Rosemary acid can effectively remove the reactive oxygen in the environment, inhibit the formation of melanin, with excellent whitening moisturizing effect. The antioxidant activity of rosemary acid is stronger than vitamin E, coffee acid, chlorogenic acid, folic acid, etc.
can promote blood circulation of the scalp, improve hair loss, reduce the occurrence of dandruff and stimulate hair growth, hair smooth.
Rosemary acid and hyaluronic acid: Rosemary acid inhibits the activity of hyaluronic acidase, and maintains hyaluronic acid in epidermal cells for a long time.