Rosmarinic acid is an ester of caffeic acid and 3, 4-dihydroxyphenyllactic acid. It is commonly found in species of the Boraginaceae and the subfamily Nepetoideae of the Lamiaceae. It is a red-orange powder that is slightly soluble in water, but well soluble is most organic solvents. Rosmarinic acid is one of the polyphenolic substances contained in culinary herbs such as perilla (Perilla frutescens L. ), rosemary (Rosmarinus officinalis L. ), sage (Salvia officinalis L. ), mint (Mentha arvense L. ), and basil (Ocimum basilicum L. ). These herbs are commonly grown in the garden as kitchen herbs, and while used to add flavor in cooking, are also known to have several potent physiological effects.
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