Carnosic acid

Abstract

Carnosic acid (salvin), which possesses antioxidative and antimicrobial properties, is increasingly exploited within the food, nutritional health and cosmetics industries. Since its first extraction from a Salvia species (∼70 years ago) and its identification (∼50 years ago), numerous articles and patents (∼400) have been published on specific food and medicinal applications of Rosmarinus and Salvia plant extracts abundant in carnosic acid. In contrast, relevant biochemical, physiological or molecular studies in planta have remained rare. In this overview, recent advances in understanding of carnosic acid distribution, biosynthesis, accumulation and role in planta, and its applications are summarised. We also discuss the deficiencies in our understanding of the relevant biochemical processes, and suggest the molecular targets of carnosic acid. Finally, future perspectives and studies related to its potential roles are highlighted.

Carnosic acid biosynthesis elucidated by a synthetic biology platform

“…The main diterpenes isolated from S. pomifera leaves include salviol (6), pisiferic acid (7), carnosol (8), 12-methoxy-carnosic acid (9), O-methyl-pisiferic acid (10), and 2α-hydroxy-O-methyl-pisiferic acid (11) (Bottom). (B) The biosynthesis of tanshinone and carnosic acid begins with the cyclization of GGPP (12) by a class II diTPS to produce (+) copalyl diphosphate (CPP) (13), which is in turn converted to miltiradiene (14) by a class I diTPS. Spontaneous oxidation of 14 gives rise to abietatriene (15), which is oxidized to ferruginol (16) by a CYP enzyme.…”

“…S3A, b, S19, and S20). The remaining compound in this group could result from oxidative degradation and rearrangement of carnosic acid to a molecule bearing a catechol, quinone, or semiquinone feature at C-12-C-11 (13,43,44), but insufficient amounts precluded characterization at this stage. The last group of compounds displayed 343 m/z as the most abundant fragment ion (SI Appendix, Fig.…”

Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

“…However, 90% of the antioxidant properties of RE were reported to be from their carnosic acid and carnosol constituents (Aruoma et al, 1992;Erkan et al, 2008). The mechanism of this antioxidant activity is related to its phenolic diterpene structure which works as hydrogen donor and scavenging free radical compounds (Houlihan et al, 1984;Schwarz & Ternes, 1992;Hall et al, 1998;Richhelmer et al, 1999;Birtic et al, 2015).…”

Selenium supplementation into diets containing carnosic acid, fish and rapeseed oils affects the chemical profile of whole blood in lambs

“…It was recently shown that diet enriched with Se-compounds and CA (both with antioxidative properties) modifies ruminal microbiota and hence FAs metabolism in the rumen (Morán et al, 2013;Birtić et al, 2015). As a consequence, the addition of dietary Se-compounds and/or CA affects FAs profile and levels of amino acids in the rumen and has a significant influence on biosynthesis of volatile compounds and concentrations of FAs, cholesterol and amino acids in lamb tissues (Miltko et al, 2016;Rozbicka-Wieczorek et al, 2016a,b,c).…”