Though for centuries, one of the most common medicinal uses for rosemary has involved improving memory, not just for the flavor it adds to food. This herb, especially the flower tops, contains antibacterial and antioxidant rosmarinic acid, plus several essential oils such as cineol, camphene, borneol, bornyl acetate, and ?-pinene that are known to have anti-inflammatory, anti-fungal, and antiseptic properties.
,Mostly renowned for fighting infection, the vitamin C content synthesizes collagen, the protein required for optimal blood vessels, organs, skin, and bones.
Manganese, another of the more prominent minerals in rosemary, plays such a critical antioxidant role in the body – specifically aided by its cofactor superoxide dismutase – that it’s associated with lowering the risk of cancer, specifically breast cancer.
Rosemary also contains iron (part of the hemoglobin inside red blood cells, determining how much oxygen the blood will carry) and potassium (a component in cell and body fluids which helps control heart rate and blood pressure). There’s also fiber, copper, calcium, and magnesium, and an abundance of B vitamins, such as pantothenic acid, pyridoxine, riboflavin, folates, useful for DNA synthesis and for women just prior to conception, which helps prevent neural tube defects in newborns.