February 15th, 2008
A new study published in Nature Reviews Neuroscience found that carnosic acid, a compound in rosemary, may prevent or reduce the severity of Alzheimer’s disease, Lou Gehrig’s disease, and stroke. Carnosic acid fights off damaging free radicals in your body that increase as you get older (Ref: Women’s Health, March 2008, p. 30). On a recent Oprah show about the secrets of anti-aging, Dr. Oz said recent lab studies of rats and humans found that eating rosemary improves the rate of learning.
Rosemary is tasty when sprinkled on top of salmon, chicken, or beef and is also good on top of asparagus or other veggies. You could also try infusing some olive oil with rosemary.
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Originally Syndicated via RSS from Laurel on Health Food
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