El. Krause et W. Ternes, Bioavailability of the antioxidative Rosmarinus officinalis compound carnosic acid in eggs, EUR FOOD RE, 210(3), 2000, pp. 161-164
Rosemary is one of the herb spices and it exhibits antioxidative activity.
The phenolic diterpene carnosic acid is mainly responsible for these antiox
idant effects in rosemary and rosemary extracts. A modified high-performanc
e liquid chromatography method for the determination of carnosic acid in ro
semary extract was established. The analysis can be accomplished under isoc
ratic conditions using electrochemical detection. The effect of dietary ros
emary extract on the bioavailability of the antioxidative compound carnosic
acid in eggs was evaluated. Using this method carnosic acid could be detec
ted in 20 ng/g of egg yolk. Results showed that carnosic acid is bioavailab
le in egg yolk but not in albumen.