(NaturalNews) Rosemary is an herb with a distinctly woody taste and fragrant evergreen needle-like leaves that can deliciously transform our food. In addition to its food enhancing properties, rosemary is a potent brain protector. Ancient Greeks believed it profoundly improved memory. Greek students used to wear a wreath while sitting examinations for potent brain power.
Recent studies have now confirmed what the Greeks knew long ago. Rosemary contains an ingredient that fights off free radical damage in the brain. This active ingredient, known as carnosic acid (CA), can protect the brain from stroke and neurodegeneration that is due to toxins and free radicals which are thought to be one of the contributors to stroke and conditions such as Alzheimer's and dementia.
Research published in both The Journal of Neurochemistry and Nature Reviews Neuroscience, has revealed that CA activates a signaling pathway that protects brain cells from the free radical damage.
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Ah man, Ohfor, I am afraid that there is nothing that could help YOUR brain.
Just kidding! I generally think that fresh is best, decoctions, extracts or teas next, and dried after that. Besides it's use as a spice, Rosemary most often is found either as enteric coated oil capsules, teas and oil which can be used for aromatherapy. Do NOT ingest the oil used for aromatherapy.
Other proven uses for Rosemary include: Cancer, circulatory problems, eczema, rheumatic disorders, indigestion and menstrual cramps, irritable bowl syndrome and yeast infection.
In European fok medicine, it was used both internally and externally for ills including nervous disorders, upset stomach, headaches, baldness, arthritis, pain, strains and bruises.