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When Shakespeare’s Ophelia says that rosemary is for remembrance, she isn’t kidding. Rosmarinic acid, a powerful antioxidant in rosemary and sage, prevents oxidative damage to the brain, a key factor in cognitive decline and memory loss. Fresh or dried rosemary has a long history of culinary use in Mediterranean foods, adding an aromatic kick to roasts, vegetables and soups. Sage has long been revered for its medicinal properties. Its Latin name, Salvia officinalis, derives from salvere — “to be saved.” Both are fragrant members of the mint family.
1. Rosemary and sage protect your brain from oxidative damage. Rosemary and sage both contain rosmarinic acid, a powerful antioxidant. A study published in the Asia Pacific Journal of Clinical Nutrition found that rosmarinic acid helps prevent oxidative damage to your body and brain.
2. Sage is a memory keeper. Besides rosmarinic acid, sage also contains superoxide dismutase (SOD) and peroxidase, two powerful antioxidant enzymes. This combination of antioxidants delivers a mighty triad of brain-protecting power.
A study published in the journal Pharmacological Biochemical Behavior found that sage protects you against memory loss and cognitive decline. The same study found that sage shows promise as an effective treatment for Alzheimer’s disease, because it helps inhibit dangerous buildup of amyloid plaques in the brain.
Take some sage advice: Add rosemary and sage to your spice rack and protect your brain. Not only will your soups and stews taste aromatically delicious but your body and brain will also benefit.
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