European Food Research and Technology

, Volume 210, Issue 3, pp 161–164 | Cite as

Bioavailability of the antioxidative Rosmarinus officinalis compound carnosic acid in eggs

  • Edburga L. Krause
  • Waldemar Ternes
ORIGINAL PAPER

Abstract

 Rosemary is one of the herb spices and it exhibits antioxidative activity. The phenolic diterpene carnosic acid is mainly responsible for these antioxidant effects in rosemary and rosemary extracts. A modified high-performance liquid chromatography method for the determination of carnosic acid in rosemary extract was established. The analysis can be accomplished under isocratic conditions using electrochemical detection. The effect of dietary rosemary extract on the bioavailability of the antioxidative compound carnosic acid in eggs was evaluated. Using this method carnosic acid could be detected in 20 ng/g of egg yolk. Results showed that carnosic acid is bioavailable in egg yolk but not in albumen.

Key words Rosmarinus officinalis Carnosic acid High-performance liquid chromatography Bioavailability Eggs 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • Edburga L. Krause
    • 1
  • Waldemar Ternes
    • 1
  1. 1.Department for Chemical Analysis and Endocrinology, School of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, GermanyDE

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