High Quaility Rosemary Essential Oil

Product Details
Customization: Available
Certification: ISO, Halal
Assay Method: HPLC-MS, HPLC
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  • High Quaility Rosemary Essential Oil
  • High Quaility Rosemary Essential Oil
  • High Quaility Rosemary Essential Oil
  • High Quaility Rosemary Essential Oil
  • High Quaility Rosemary Essential Oil
  • High Quaility Rosemary Essential Oil
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  • About this item
  • Product Description
  • About us
Overview

Basic Info.

Model NO.
NY055
Color
Light Yellow
Transport Package
25kg/Drum
Specification
98%
Trademark
Nutrayours/ OEM
Origin
China
HS Code
1302199099
Production Capacity
3000kg/Year

Product Description

 

About this item

 
  • 100% NATURAL PRODUCT: No artificial colors or flavors
  • Verified herb identity, confirmed highest quality of raw materials and the extract
  • Best natural sources of herbs and raw materials: Every vendor is carefully picked to meet our high standards
  • Third-party lab tested, All natural Rosemary essential oil
 

Product Description

    Rosemary essential oil is a colorless to yellowish volatile liquid. Rosemary is very good for the respiratory system, colds, bronchitis and other respiratory diseases, can use rosemary. The most famous effect of rosemary is to improve memory, make people clear and organized, which is best for candidates, or people who use the brain too much. It is also beneficial to the liver and gallbladder, and has the effect of helping detoxification and purification; It is also helpful for having too little menstrual blood, and can also diuretic, relieve pain, relieve rheumatism, gout, headache and other troubles.

   
High Quaility Rosemary Essential Oil
The main stem of rosemary is about 1 meter high, the leaves are linear, about 1 centimeter long, shaped like a curved pine needle, dark green, bright above, white below, the leaf edge curled to the back of the leaf; Flower Rosemary essential oil blue, in small clusters in the axils of leaves, especially troublesome bees. The essential oil content is 0.3 ~ 2%, obtained by distillation, and the main component is 2-C10H18O. Rosemary essential oil can strongly astringent, compact weight loss, anti-wrinkle, regulate the role of cortex, mainly used in weight loss, body shaping, breast enhancement, body beauty essential oil, can improve language, vision, hearing disorders, enhance attention, treatment of rheumatic pain, strengthen liver function, reduce blood sugar, contribute to the treatment of arteriosclerosis, help paralysed limbs to restore vitality. It has a strong astringent effect, regulates greasy and unclean skin, promotes blood circulation, and stimulates hair regeneration. Make loose skin stronger after weight loss.

Rosemary essential oil aroma fresh, with bactericidal, insecticidal, anti-inflammatory and other activities, red spiders, mosquitoes and their eggs have a strong lethality, can be used for mosquito repellent and preparation of essence. Rosemary extract has excellent antioxidant properties. In a series of cell culture tests, it showed the proliferation of fiber bud cells, inhibition of elastase and collagenase, and antioxidant activity, indicating that rosemary extract has a revitalizing anti-aging effect. It also has some anti-inflammatory and astringent effects.

Product Name

Rosemary Oil

Appearance

Colorless or light yellow volatility liquid

Odor

With rosemary unique cool and  similar camphor aroma      

Relative Density

0.894 ~ 0.912       

Refractive Index

1.464 ~ 1.476       

Optical Rotation

 -2° ~ +10°        

Content

Contain cineole,camphor,bornel,  volatile oil 99%

Solubility

Easy soluble in 90% ethanol

Extraction Method  

Steam Distilled

Part Typically Used

Leaves and flowers/buds

Storage

Stored in a cool and dry well-closed container, 

keep away from moisture and strong light / heat.



Keywords:Rosemary;oil;Rosemary essential oil

About us

High Quaility Rosemary Essential OilHigh Quaility Rosemary Essential OilHigh Quaility Rosemary Essential OilHigh Quaility Rosemary Essential OilHigh Quaility Rosemary Essential Oil* The statements in this section have not been evaluated by the FDA or EFSA.

References:


    1.Luo W, Tappi S, Patrignani F, Romani S, Lanciotti R, Rocculi P.J Food Sci Technol. 2019 Oct;56(10):4404-4416. doi: 10.1007/s13197-019-03935-y. Epub 2019 Jul 24.PMID: 31686672 
    2.Christopoulou SD, Androutsopoulou C, Hahalis P, Kotsalou C, Vantarakis A, Lamari FN.Foods. 2021 Dec 18;10(12):3143. doi: 10.3390/foods10123143.PMID: 34945695 
    3.Hosseini F, Miri MA, Najafi M, Soleimanifard S, Aran M.J Food Sci. 2021 Sep;86(9):4070-4086. doi: 10.1111/1750-3841.15876. Epub 2021 Aug 15.PMID: 34392535
    4.Kamel DG, Mansour AIA, El-Diin MAHN, Hammam ARA, Mehta D, Abdel-Rahman AM.Foods. 2022 Jul 6;11(14):1993. doi: 10.3390/foods11141993.PMID: 35885236 
    5.Saied M, Ali K, Mosayeb A.Tissue Cell. 2023 Apr;81:102016. doi: 10.1016/j.tice.2023.102016. Epub 2023 Jan 9.PMID: 36640564

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