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Rosemary leaves are packed with potent anticancer properties. Research studies have shown that rosemary ingredients can help reduce the risk of cancer by stopping the activation of carcinogens, increasing antioxidant enzyme activity, reducing tumor-stimulating inflammation, and suppressing tumor growth.

Rosemary and other antioxidant-rich herbs offer significant anticancer benefits when used in marinades for grilled or baked meats. The phenolic compounds in rosemary, such as rosmarinic acid, carnosol, and carnosic acid, have been shown to inhibit the formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic compounds that form when meat is cooked at high temperatures.

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