In addition to flavonoids, the main antioxidant components extracted from rosemary are carnosic, carnosic acid, rosmarinic acid and rosmarinol, all of which have the active sites of phenolic diterpenoids. In addition, rosemary also contains a variety of different phenols, such as rosmarinol, rosmarinone, these phenolic substances to cooperate with each other to show the overall antioxidant activity.

These antioxidant components of rosemary, as the breaking free radical terminator, inhibit the peroxide chain reaction by trapping peroxy free radicals. Because the generated phenoxy free radical is relatively stable, it reacts slowly with lipid compounds, thus blocking the free radical chain transmission and growth, and inhibiting the progress of oxidation process.

Rosmarinic acid
Rosmarinic acid is a kind of phenolic acid compound with certain physiological activity. Its structure is characterized by four -OH on two benzene rings. Therefore, it is a potent antioxidant in rosemary. The results showed that rosmarinic acid had mild antithrombotic effect, and its mechanism might be related to anti-platelet aggregation and increased fibrinolytic activity.

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