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Rosemary is a rich source of antioxidants and anti-inflammatory compounds, which are thought to help boost the immune system and improve blood circulation. Laboratory studies have shown rosemary to be rich in antioxidants, which play an important role in neutralizing harmful particles called free radicals.

Rosemary has always been known as a versatile, aromatic herb. For centuries, rosemary has been used for everything from scent for cosmetics and perfumes to insect repellants, ingredients for a variety of dishes to herbal medicine.

The rosemary is known to scientific circles as Rosmarinus officinalis and it is native to the Mediterranean area. It is a member of the mint family and as such its leaves are evergreen in colour. It is related to other popular herbs like basil, marjoram, and oregano.

Usage of rosemary dates back to 500 B.C. when it was used as a culinary and medicinal herb by the ancient Greeks and Romans. Today, it is still a popular spice and an even more popular herb. In 1987, researchers at Rutgers University in New Jersey patented a food preservative derived from rosemary. It seemed that extract from rosemary contained certain substances that reduce the effects of oxidation which turns apples brown. In later studies, this substance was identified as rosemary antioxidant extract.

Rosemary antioxidant extract contains several beneficial substances with antioxidant properties. Some of these substances include borneol, camphor, eucalyptol, and pinene in its essential oils, which can irritate the skin. Yet, surprisingly enough, rosemary antioxidant extract is also used in rheumatic liniments and ointments for its soothing effect.

Rosemary antioxidant extract also contains chemicals called quinines. Quinones are rosemary antioxidant extracts that, according to laboratory studies, can inhibit carcinogens which are linked with cancer. Thus, rosemary antioxidant extract is ranked high on the list of cancer-prevention and reduction foods.

Now enjoy it in your lovely Moussaka!