Burnham Institute for Medical Research Study: Rosemary Chicken Protects Your Brain From Free Radicals
Published: Oct 31, 2007
(La Jolla, CA) Rosemary not only tastes good in culinary dishes such as Rosemary chicken and lamb, but scientists have now found it is also good for your brain. A collaborative group from the Burnham Institute for Medical Research (Burnham Institute) in La Jolla, CA and in Japan, report that the herb rosemary contains an ingredient that fights off free radical damage in the brain. The active ingredient in rosemary, known as carnosic acid (CA), can protect the brain from stroke and neurodegeneration that is due to injurious chemical free radicals. These radicals are thought to contribute not only to stroke and neurodegenerative conditions such as Alzheimer’s, but also to the ill effects of normal aging on the brain.