processed
Rosmarinic acid and carnosic acid provide potent antioxidant and anti-inflammatory effects that protect against cellular damage.
Rosmarinic acid
-0.8
Polyphenol that inhibits inflammatory enzymes and reduces allergic responses.
Carnosic acid
-0.5
Diterpene with strong antioxidant properties that protects against oxidative stress.
Carnosol
-0.1
Additional phenolic compound that supports anti-inflammatory and neuroprotective effects.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Rosemary is low FODMAP and safe for most digestive sensitivities in culinary quantities.
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