Rosemary
Title: Rosemary
Literature References: Low, branched perennial shrub, Rosmarinus officinalis L., Labiatae. Habit. Mediterranean basin; widely cultivated in gardens. Medicinal parts are the essential oil and the dried or fresh leaves and leafy stems. Constit. Volatile oil (1.0-2.5%); diterpenoids incl. carnosol, carnosic acid, rosmadial, rosmanol, epirosmarol, methyl carnosate; flavonoids incl. genkwanin, cirsimarin; rosmarinic acid. Extraction of volatile components: A. Basile et al., J. Agric. Food Chem. 46, 5205 (1998); of antioxidants: E. Ibañez et al., ibid. 51, 375 (2003). Botanical description and medicinal uses: J. Gruenwald et al., PDR for Herbal Medicines (Medical Economics, Montvale, 2nd Ed., 2000) pp 645-646. Review of pharmacology: J. Barnes et al., Herbal Medicines (Pharmaceutical Press, London, 2nd Ed., 2002) pp 403-407.
 
Derivative Type: Volatile oil
CAS Registry Number: 8000-25-7
Additional Names: Oil of rosemary
Literature References: Obtained from the fresh flowering tops. Constit. a-Pinene (15-25%), 1,8-cineole (20-50%), camphor (10-25%), camphene, limonine, borneol, linalool.
Properties: Colorless or pale yellow liquid; characteristic rosemary odor; camphoraceous taste. d2525 0.894-0.912. aD25 -5 to +10°. nD20 1.464-1.476. Almost insol in water; sol in 10 vols 80% alcohol. Keep well closed, cool and protected from light.
Optical Rotation: aD25 -5 to +10°
Index of refraction: nD20 1.464-1.476
Density: d2525 0.894-0.912
 
Use: In hair conditioners, mouth rinses, fragrances; flavoring agent in foods.
Therap-Cat: Carminative; rubefacient; antimicrobial.

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