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Rosemary Infused Olive Oil

rosemary oil infusion turmeric curcumin rosmarinic acid

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#1 LexLux

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Posted 17 April 2014 - 02:50 PM


Hi immortals,

 

I've recently started adding dried rosemary to my olive oil bottles because the flavor is fantastic. I was wondering if the infusion process which usually takes about a week at least is likely to extract any of the rosmarinic acid? I've read that rosmarinic acid is soluble in most organic solvents. 

 

Also, would adding turneric to oil for an infusion create bioavailable curcumin perhaps comparable to some of the supplemental forms?

 

Cheers



#2 timar

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Posted 18 April 2014 - 07:50 AM

Rosemary-infused olive oil is terrific, no? I like to put a large branch of fresh rosemary into a decorative bottle and fill it up with olive oil. Looks lovely (should be stored in a dark place though) and gives a wunderfully flavored oil. I'm affraid though, that there won't be significant amounts of rosmarinic acid in the oil, because rosmarinic acid is soluble in water and some organic solvents but hardly in oil. You will get more of it if you add a sprig of rosemary during cooking.

When it comes to turmeric, you want to heat it in oil and add a little bit of black pepper to maximize bioavailability. That's the way turmeric is traditionally used in Indian cooking. I went into this in my Polypulp topic.


Edited by timar, 18 April 2014 - 07:52 AM.


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#3 LexLux

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Posted 18 April 2014 - 09:29 AM

thanks Timar!



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#4 Darryl

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Posted 18 April 2014 - 04:36 PM

In oil, you're mostly getting carnosol & carnosic acid, which are in my opinion considerably more interesting phytochemicals than rosemarinic acid, as they're among the most bioavailable Nrf2 inducers, even passing the blood-brain barrier.

 

More papers on rosemary and phytochemically similar sage.

 

I typically add large amounts of rosemary powder to salad dressings, which is palatable in my typically high garlic / dijon mustard vinagrettes. There are deflavored high-carnosic acid rosemary extracts used as commercial food and cosmetics preservatives. I've been inquiring about purchase for a while, and would definitely buy if this was available as a supplement.


Edited by Darryl, 18 April 2014 - 05:04 PM.

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#5 timar

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Posted 18 April 2014 - 05:20 PM

More papers on rosemary and phytochemically similar sage.

 

Nice collection, thanks!

 

Garlic and rosemary go very well together and so does lemon. A delicious, AGE-blocking marinade is to chop the zest of a lemon, together with several cloves of garlic and lots of fresh rosemary and to mix it with the lemon juice, an equal amount of olive oil and some salt and pepper. Great for oven-baked fish or root vegetables.


Edited by timar, 18 April 2014 - 05:21 PM.


#6 APBT

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Posted 22 April 2014 - 07:10 PM

There are deflavored high-carnosic acid rosemary extracts used as commercial food and cosmetics preservatives. I've been inquiring about purchase for a while, and would definitely buy if this was available as a supplement.

If you do find a supplement source, please post it, as I too am interested.



#7 Phoenicis

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Posted 26 May 2014 - 01:02 PM

Does it matter if you use fresh herbs or dried? Will the fresh ones go rancid?



#8 Nate-2004

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Posted 05 August 2016 - 04:18 AM

Rosmarinic Acid is a better age breaker than ALT-711 apparently, wouldn't it be better to infuse the oil with rosemary extract? How well would it absorb? I was thinking of adding it to the C60OO. 


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#9 dazed1

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Posted 10 August 2016 - 04:00 AM

I use Rosemary CO2 oil added to olive oil, 2-4 drops in 40 ml along with turmeric/ginger CO2 around 8 drops from all 3 total, i take 1 teaspoon a day from it, its amazing for inflammation and antioxidant benefits.



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Also tagged with one or more of these keywords: rosemary, oil, infusion, turmeric, curcumin, rosmarinic acid

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