The Herb Rosemary

The Herb Rosemary is a good source of iron, calcium, and vitamin B6. It is typically prepared as a dried or fresh herb in cooking. The herb has been hailed since ancient times for its medicinal properties. Rosemary was traditionally used to help alleviate joint and muscle pain, improve memory, boost the immune and circulatory system, the digestive system, treat gout, coughs, headaches, eczema, sciatica, toothaches, and promote hair growth. It has also been helpful in prevent certain types of cancer and helping to reduce macular degeneration. The herb can be found in concentrated forms such as essential oil. It has been shown to also help keep mosquitoes at bay.
Rosemary is rich source of antioxidants and anti-inflammatory compounds which help boost the immune system and improve blood circulation. Studies have shown rosemary to be rich in antioxidants, which play an important role in neutralizing harmful particles called free radicals.

Improving digestion – In Europe rosemary is often used to help treat indigestion.

Enhancing memory and concentration – blood levels of a rosemary oil component correlate with improved cognitive performance, according to research in Therapeutic Advances in Psychopharmacology, published by SAGE.

Neurological protection – scientists have found that rosemary is also good for your brain. Rosemary contains an ingredient called carnosic acid, that is able to fight off free radical damage in the brain.

Prevent brain aging – Kyoto University researchers in Japan revealed that rosemary may significantly help prevent brain aging.

Cancer – Research published in Oncology Reports found that “crude ethanolic rosemary extract (RO) has differential anti-proliferative effects on human leukemia and breast carcinoma cells.”2

Another study, published in Bioscience, Biotechnology and Biochemistry, concluded that rosemary may be an effective herbal anti-inflammatory and anti-tumor agent.3

In addition, a report published in the Journal of Food Science revealed that adding rosemary extract to ground beef reduces the formation of cancer-causing agents that can develop during cooking.

Protection against macular degeneration – a study published in the journal Investigative Ophthalmology & Visual Science, led by Stuart A. Lipton, M.D., Ph.D. and colleagues at Sanford-Burnham Medical Research Institute, revealed that a major component of rosemary, carnosic acid, can significantly promote eye health.

This could have clinical applications for diseases affecting the outer retina, such as age-related macular degeneration – the most common eye disease in the U.S.

Sources:
http://www.medicalnewstoday.com/articles/266370.php
http://wellnessmama.com/5193/herb-profile-rosemary/
http://www.webmd.com/vitamins-supplements/ingredientmono-154-ROSEMARY.aspx?activeIngredientId=154&activeIngredientName=ROSEMARY