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Carnosic acid is the main active component of rosemary antioxidant. As a fat-soluble natural antioxidant, carnosic acid has a much better antioxidant effect than synthetic antioxidants in stabilizing oil. , can be used in oil and fatty food, biomedicine, chemical, cosmetics and feed, in addition to prevent or delay the oxidation of oil or oily food, improve the stability of food and prolong the storage time, can also be used as meat and fish flavoring agent.

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Carnosic acid, a natural antioxidant derived from rosemary, has been sold in Europe and the United States as an ingredient in skin care products.

In Japan, rosemary extract is used in high-temperature fried foods to prevent oxidation effects and photodeterioration after packaging. It is also used in frozen foods to suppress fishy smells.

In Europe, rosemary extract is also used to prevent oxidation of ham and sausage products. The diluent flavoring oil product with rosemary extract is suitable for meat products.