Rosemary Extract
<p>The leaves, both fresh and dried, are used in traditional <a href="http://en.wikipedia.org/wiki/Mediterranean_cuisine" title="Mediterranean cuisine" >Mediterranean cuisine</a>. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A <a href="http://en.wikipedia.org/wiki/Tisane" title="Tisane" class="mw-redirect" >tisane</a> can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing.</p>
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Rosemary is high in iron, calcium and <a href="http://en.wikipedia.org/wiki/Vitamin_B6" title="Vitamin B6" >vitamin B<sub >6</sub></a>,<sup id="cite_ref-10" class="reference" ><a href="http://en.wikipedia.org/wiki/Rosemary#cite_note-10" >[11]</a></sup> 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively.<sup id="cite_ref-11" class="reference" ><a href="http://en.wikipedia.org/wiki/Rosemary#cite_note-11" >[12]</a></sup> Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity.<sup id="cite_ref-12" class="reference" ><a href="http://en.wikipedia.org/wiki/Rosemary#cite_note-12" >[13]</a></sup></p>