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The United States and Japan are the first countries to study rosemary antioxidants. Japan made of 95% acetic acid extract of rosemary to prevent flavor deterioration of additives, and added to carotenoid and other natural food coloring, to prevent its oxidation and fading. After years of rosemary, Chinese Academy of Sciences research, not only completed the cultivation experiment, the antioxidant effective components extraction, isolation and structure identification, antioxidant performance experiment, production process and supercritical CO2 extraction technology research, as well as the aroma of rosemary essential oil yield component, etc., the research has made gratifying achievements.

Carnosol has been widely used in the food and pharmaceutical industries as an antioxidant and antimicrobial additive. HongC.T. et al. found that rosemary extract and its components have potential inhibitory effects on tumor inducing biological growth through long-term and short-term animal model studies. Rorosemary acid has obvious antipyretic, analgesic, anti-inflammatory, antioxidant, antithrombotic and fibrinolytic activities. It is also expected to be developed into a new antithrombotic drug.