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Carnosic acid (CA), the main antioxidant compound of Rosmarinus officinalis - Rosemary extract, has been shown to display anticancer activity. CA Inhibits lipid peroxidation induced by NADH or NADPH oxidation. CA induced apoptosis in HCT116 cells via generation of ROS, induction of p53, activation of caspases and inhibition of STAT3 signaling pathway. 

Carnosic acid is also a compound of the crude extract from Oregano (Origanum Vulgare). A recent study conducted by researchers in Brazil using this extract have demonstrated significant virucidal activity against equine arteritis virus. CA is a diterpenoid, that has anti-inflammatory effects. Recently researchers have shown that CA along with another diterpenoid - Carnosol (CS) exert anti-infalmmatory effects by inhibiting 2 key enzymes of inflammation. 5-LO and mPEGS-1 are the two key enzymes of inflammation that are the primary targets of CA and CS. In food industry CA from rosemary extract is incorporated into food formulations to increase shelf life of food and beverages.

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