What You Need to Know
The steeping process extracts phenolic acids such as rosmarinic acid and flavonoids, along with volatile essential oils (α‑pinene, β‑pinene, limonene). The heat promotes diffusion of these compounds while maintaining a mildly acidic pH (~5.5) that preserves antioxidant activity. The resulting beverage contains vitamin C and exhibits measurable free‑radical scavenging capacity.
The Science
Primary Reaction
Heat‑assisted extraction of phenolic compounds and essential oils via diffusion