HK1115805A - Improved biological effects of rosmarinic acid - Google Patents

Description

Field of the invention

The present invention relates to compositions comprising rosmarinic acid and to the use of a hydrolytic enzyme or of microorganisms capable of producing hydrolytic enzymes in these compositions. The invention also pertains to methods for improving the biological effects of plant extracts containing rosmarinic acid and its derivatives.

Background art

Rosmarinic acid is a polyphenol found in a number of natural sources including rosemary, oregano, marjoram, thyme, peppermint, comfrey, parsley, balm, sage, hyssop, basil, lavender etc. These plants have been reported as herbal remedies with antioxidant, anti-inflammatory, anticarcinogenic, and hepatoprotective properties. These biological effects have been related to the presence of polyphenols, notably rosmarinic acid, flavones, and flavanols which were identified in rosemary leaves, for instance.

Polyphenols are known to have a limited bioavailability in the gastro-intestinal tract of mammals. Attempts to improve the bioavailability of these compounds have been made.

For instance, US 2004/0071685 describes a process for making glycosylated polyphenols more bioavailable by converting them to the aglycone by providing enzymes concomitantly with a food preparation comprising the glycosylated polyphenols.

Furthermore, US 2005/0118694 describes a process for making polyphenols more bioavailable by treating them with probiotics in vitro. The polyphenols are then separated from the broth and used in the manufacture of a medicament or nutritional supplement.

These attempts concern polyphenols in general. Little is known, however, about the bioavailability of rosmarinic acid in particular.

The absorption and metabolism of rosmarinic acid are described in the European Journal of Nutrition, 2004, p.1-9, by Baba, S. et al. Furthermore, it has been shown by Yoshioka E. et al. in J. Agric. Food Chem., 2005, 53(12), 4740-4746, that caffeic acid (a derivative from rosmarinic acid) has a better bioavailability than rosmarinic acid.

However, there is no way described in the art as to how to improve the bioavailability of rosmarinic acid.

Object of the invention

There thus remains a need to improve the bioavailability of rosmarinic acid and derivatives thereof in order to improve their biological effects.

Summary of the invention

Accordingly, this object is solved by the features of the independent claims. The dependent claims further develop the central idea of the invention.

Thus, in a first aspect, the present invention relates to a composition comprising rosmarinic acid and/or derivatives thereof in combination with a hydrolytic enzyme and/or with a microorganism containing said enzyme.

In a second aspect, the invention relates to a composition comprising rosmarinic acid and/or derivatives thereof in combination with a hydrolysis product thereof.

Further, the invention encompasses the cosmetic use of a composition according to any of claims 1 to 15.

In a third aspect, the invention pertains to the use of a hydrolytic enzyme or a microorganism containing said enzyme for hydrolysing rosmarinic acid.

The use of a hydrolytic enzyme or a microorganism containing said enzyme in a composition comprising rosmarinic acid and/or its derivatives for improving the bioavailability of said rosmarinic acid and/or derivatives falls under a further aspect of the invention.

Further, the invention also provides a method of preparing a composition having an increased bioavailability of rosmarinic acid and/or derivatives thereof comprising the steps of:

1. a. Providing rosmarinic acid and/or derivatives thereof,
2. b. Providing a hydrolytic enzyme or a microorganism containing said enzyme, and
3. c. Mixing said rosmarinic acid and/or derivatives thereof and hydrolytic enzyme or microorganism containing said enzyme with further ingredients such that hydrolysis occurs in the product or in vivo.

Finally, a method is provided for improving the health of a subject comprising the step of administering a composition according to any of claims 1 to 15.

Figures

The present invention is further described hereinafter with reference to some of its embodiments shown in the accompanying drawings wherein:

• Fig. 1 depicts the molecular structure of rosmarinic acid,
• Fig. 2 depicts the molecular structure of caffeic acid,
• Fig. 3 is a graph showing the influence of enzyme amount on the hydrolysis of rosmarinic acid.
• Fig. 4 is a graph showing the influence of pH on the formation of caffeic acid from rosmarinic acid using chlorogenate esterase enzyme.
• Fig. 5 is a graph showing the effect of temperature on the hydrolysis of rosmarinic acid and on the formation of caffeic acid.
• Fig. 6 is a graph showing the influence of substrate concentration on the rate of hydrolysis of rosmarinic acid.

Detailed description of the invention

The present invention relates to compositions comprising rosmarinic acid and derivatives thereof. The compositions may be "food compositions" or "topical compositions". By "food compositions" is meant any consumable product which can be used for nutritional, pharmaceutical and/or cosmetic purposes. By "topical compositions" is meant any composition that can be applied to the skin, coat or hair of a subject for pharmaceutical and/or cosmetic purposes. Preferably, the compositions are food compositions.

Rosmarinic acid (Fig. 1) and its derivatives are commonly found in plants such as rosemary, oregano, marjoram, thyme, peppermint, comfrey, parsley, balm, sage, hyssop, basil, lavender etc.

By "derivatives" of rosmarinic acid is meant any compound comprising at least a rosmarinic acid moiety. These include oligomers, polymers, glucosides of rosmarinic acid etc.

Rosmarinic acid and its derivatives may be provided as pure compounds or by various herbs such as perilla (Perilla frutescens L.), sage (Salvia officinalis L.), mint (Mentha arvense L.), basil (Ocimum basilicum L.), thyme (Thymus vulgaris L.), Chinese bitter-sweet (Celastrus hindsii) etc. Preferably it is provided by rosemary (Rosmarinus officinalis L.).

Furthermore, extraction of plants containing a rosmarinic acid source may be carried out using methods known in the art. Indeed, the composition of the present invention preferably comprises plant extracts comprising rosmarinic acid and/or its derivatives. Preferably, the extracts are present in the composition in an amount ranging from 0.01g to 20g on a dry matter basis.

The present invention thus provides for a composition comprising rosmarinic acid and/or derivatives thereof in combination with a hydrolytic enzyme (e.g. esterase) or a microorganism containing a hydrolytic enzyme capable of hydrolysing rosmarinic acid or its derivatives.

Due to the hydrolytic effect of the enzyme on rosmarinic acid and/or on its derivatives, the composition may further comprise the hydrolysis products of rosmarinic acid and/or its derivatives with said enzyme. These may include caffeic acid, 3,4-dihydroxy phenyllactic acid etc. and mixtures thereof.

The compositions of the present invention may be dry, moist, or semi-moist compositions. By "dry", is meant compositions having a water activity below 0.6. By "semi-moist" is meant compositions having a water activity between 0.6 and 0.9 and by "moist" is meant composition having a water activity above 0.9.

Food or pharmaceutical carriers that are suitable include milk, yogurt, cheese, fermented milk, milk-based fermented products, ice creams, fermented cereal-based products, milk-based powders, formulae for children and infants, foods for animal, in particular pets, tablets or lozenges, liquid bacterial suspensions, oral supplements in dry form and oral supplements in liquid form.

Thus, the composition may be a food composition in the form of complete nutritional foods, drinks, mineral waters, soups, food supplements and replacement foods, solutions, sprays, powders, tablets, capsules, nutritional bars, liquid bacterial suspensions, confectionery, milk-based or fermented milk-based products, yogurts, milk-based powders, enteral nutrition products, compositions for children and/or infants, cereal-based products or fermented cereal-based products, soy-based products, ice creams, chocolate, coffee, "culinary" products such as mayonnaise, tomato puree or salad dressings, pet food etc. Thus, the composition may also be intended for animals.

For ingestion, many embodiments of oral compositions and in particular of food supplements are possible. They are formulated by means of the usual methods for producing sugar-coated tablets, gelatine capsules, gels, emulsions, tablets, capsules or solutions. In particular, the composition comprising rosmarinic acid and/or a derivative thereof in combination with a hydrolytic enzyme or with a microorganism containing said enzyme may be incorporated into any other forms of food supplements or of enriched foods, for example food bars, or compacted or non-compacted powders. The powders can be diluted with water, in a fizzy drink, dairy products or soy-derived products or can be incorporated into food bars.

Alternatively, the composition may be a topical composition in the form of aqueous, aqueous-alcoholic or oily solutions, of dispersions of the solution type or dispersions of the lotion or serum type, of emulsions that have a liquid or semi-liquid consistency of the milk type, obtained by dispersion of a fatty phase in an aqueous phase (O/W) or vice-versa (W/O), or of suspensions or emulsion that have a soft, semi-solid or solid consistency of the cream, aqueous gel or anhydrous gel type or else of microemulsions, of microcapsules, or microparticles or of vesicular dispersions of ionic and/or non-ionic type.

The compositions of the invention may comprise the usual excipients and constituents, e.g. fatty and/or aqueous constituents, humectifying agents, thickeners, preserving agents, texturing, flavouring and/or coating agents, antioxidants, dyes that are usual in the food and/or topical domain.

Preferably, the hydrolytic enzyme present in the composition is an esterase.

The underlying principle of the present invention is that certain hydrolytic enzymes are capable of cleaving rosmarinic acid (Fig. 1) into caffeic acid (Fig. 2) and 3,4-dihydroxy phenyllactic acid which are more readily bioavailable than rosmarinic acid.

By providing a composition comprising said hydrolytic enzyme, the present invention allows the process of converting rosmarinic acid into caffeic acid and/or 3,4-phenyllactic acid described above to occur either in the food matrix itself, in the product for topical application itself, or at an early stage of the digestion process in vivo or upon topical application, thus increasing the bioefficacy and bioavailability of rosmarinic acid and/or its derivatives.

Thus, the composition of the invention provides for improved biological effects of rosmarinic acid and/or its derivatives.

Alternatively or in addition, the composition of the present invention may comprise a microorganism containing such hydrolytic enzyme.

The amount of enzyme or microorganism present in the composition of the invention is such that at least 50% of rosmarinic acid (Fig. 1) can be hydrolysed into caffeic acid (Fig. 2). This can be easily determined by the skilled person by methods known in the art.

Depending on the application, the hydrolytic enzyme may be present in the composition in an amount ranging from 0.01 to 1000 U/g.

When the microorganism is used in the composition, it is preferably present in an amount ranging from 1x10³ to 1x10¹³ cfu/g.

The microorganism used in the composition of the invention may be selected from bacteria, yeasts or fungi. Preferably, the microorganism is a probiotic microorganism. More preferably, it is selected from Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium longum (ATCC BAA-999), Bifidobacterium lactis (CNCM I-3446) or mixtures thereof.

Under another aspect of the invention, a composition comprising rosmarinic acid and/or derivatives thereof in combination with a hydrolysis product thereof is provided. Preferably, the hydrolysis product is obtainable by enzymatic cleavage of rosmarinic acid and/or derivatives thereof. Such hydrolysis product may be selected from caffeic acid, 3,4-dihydroxy phenyllactic acid etc. and mixtures thereof.

According to an embodiment, the composition of the invention may be used cosmetically. In this embodiment, the compositions may be designed for oral consumption or for topical applications.

By "cosmetic use" is meant a non-therapeutic use which may improve the aesthetic aspect or comfort of the skin, coat and/or hair of humans or pets.

In this context, the cosmetic use may include preventing damages to, and/or improving the skin, coat and/or hair of humans or pets. Such damages include in particular actinic and ageing damages of the skin such as dryness, irregular pigmentation (notably freckling, lentigines, guttate hypomelanosis and persistent hyperpigmentation), wrinkling (notably fine surface lines and deep furrows), stellate pseudoscars, elastosis, inelasticity, telangiectasia, venous lakes, comedones, sebaceous hyperplasia, acrochordon and seborrhea keratosis.

The cosmetic use may also have particular benefits on hair and coat, such as an improved hair or coat density, fibre diameter, colour, oiliness, glossiness, sebum production and may help to prevent hair or coat loss.

When used cosmetically, the composition of the invention may assume any form of food composition described above. Preferably, it is in the form of dietary supplements, which may be in liquid or dry form, such as solutions, sprays, tablets, capsules, gelatine capsules, lozenges, powders, gels, emulsions etc. More preferably it is in the form of a capsule.

Alternatively, the composition may assume the form of a topical composition which can be in the form of aqueous, aqueous-alcoholic or oily solutions, of dispersions of the solution type or dispersions of the lotion or serum type, of emulsions that have a liquid or semi-liquid consistency of the milk type, obtained by dispersion of a fatty phase in an aqueous phase (O/W) or vice-versa (W/O), or of suspensions or emulsion that have a soft, semi-solid or solid consistency of the cream, aqueous gel or anhydrous gel type or else of microemulsions, of microcapsules, or microparticles or of vesicular dispersions of ionic and/or non-ionic type.

These compositions are prepared according to usual methods known to the skilled person. In a preferred embodiment, these topical compositions are designed such that the enzyme and/or microorganism interact with the rosmarinic acid only upon topical application.

Compositions for topical applications can in particular constitute cleansing, protective, treatment or care creams for the face, for the hands, for the feet, for the major anatomical folds or for the body (for example day creams, night creams, makeup-removing creams, foundation creams, sun creams), makeup products such as fluid foundations, makeup-removal milks, protective or care milks for the body, aftersun milks, skincare lotions, gels or foams, such as cleansing or disinfecting lotions, sun lotions, artificial tanning lotions, bath compositions, deodorant compositions containing a bactericidal agent, aftershave gels or lotions, depilatory creams, or compositions for insect bites, soaps, cleansing cakes, creams, gels, emulsions or mousses, aerosol compositions for hair etc.

In another aspect, the present invention relates to the use of hydrolytic enzyme or a microorganism containing a hydrolytic enzyme for hydrolysing rosmarinic acid (Fig. 1). Referring to figures 3 to 6, the hydrolysis of rosmarinic acid into caffeic acid may depend on the amount of enzyme used, the pH and the temperature at which the hydrolysis is carried out and the amount of rosmarinic acid present.

The use of a hydrolytic enzyme or a microorganism containing said hydrolytic enzyme in a composition comprising rosmarinic acid and/or its derivatives for improving the bioavailability of rosmarinic acid and/or its derivatives is thus provided by the present invention.

When a microorganism is used for this purpose, it is preferably selected from bacteria, yeasts or fungi. More preferably it is probiotic microorganism. Most preferably, it is selected from Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium longum (ATCC BAA-999), Bifidobacterium lactis (CNCM I-3446) or mixtures thereof.

According to another embodiment of the present invention, a method of preparing a composition having an increased bioavailability of rosmarinic acid and/or its derivatives is given.

The method comprises the first step of providing rosmarinic acid and/or its derivatives. This may be provided as pure compounds, by various herbs such as rosemary, oregano, marjoram, thyme, perilla, peppermint, comfrey, parsley, balm, sage, hyssop, basil, lavender etc. or mixtures thereof, or by extraction of natural sources.

Preferably, rosmarinic acid is provided in an amount ranging from 0.01mg to 10g on a dry matter basis.

Secondly, a hydrolytic enzyme or a microorganism containing said hydrolytic enzyme is provided.

When the enzyme is used as such, it is preferably provided in an amount ranging from 0.01-1000 U/g.

If the microorganism is used, it is preferably provided in an amount ranging from 1x10³ to 1x10¹³ cfu/g. The microorganism may be selected from bacteria, yeasts or fungi. According to a preferred embodiment, the microorganism is a probiotic. More preferably, it is selected from Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium longum (ATCC BAA-999), Bifidobacterium lactis (CNCM I-3446) or mixtures thereof.

The third step of the method then consists in mixing the rosmarinic acid and/or derivatives thereof and the hydrolytic enzyme and/or microorganism containing said enzyme with further ingredients such that hydrolysis occurs in the product or in vivo. The process of converting rosmarinic acid into caffeic acid and/or 3,4-phenyllactic acid described above may thus occur either in the food matrix itself, in the product for topical application itself, or at an early stage of the digestion process in vivo or upon topical application thus increasing the bioefficacy and bioavailability of rosmarinic acid and/or its derivatives.

Further ingredients may include any ingredients used in the manufacture of food products, of topical compositions and functional ingredients. These include carbohydrates, proteins, lipids, fibres, vitamins, prebiotics, minerals, plant extracts etc.

The resulting composition may be in any form such as those compositions described above.

The present invention further encompasses a method for improving the health of a subject, comprising the step of administering a composition according to any of claims 1 to 15. Administration may be topical or oral.

The composition of the invention indeed may act as an anti-oxidant, as an anti-inflammatory and antihypertensive. Further, it has positive effects in the prevention or treatment of cardiovascular and cerebrovascular diseases, in the prevention of type 2 diabetes, and in brain degenerative diseases.

Furthermore, the compositions according to the present invention may be administered for treating and/or preventing damages of the skin which are, for example, produced by a stress situation e.g. by means of a chemical, biological or a physical stress, e.g. by exposure to oxidants or carcinogens, exposure to bacteria, viruses, fungi, lipids derived from surrounding cells and/or microbes, or exposure to UV-irradiation.

These damages further comprise actinic keratoses, purpura, cherry angiodema, basal cell carcinoma and squamous cell carcinoma, skin burning and/or blistering, epidermal hyperplasia, inflammation, immune suppression, and cancer, e.g. non-melanoma and melanoma skin cancers.

The effect of the compositions according to the present invention, on skin of humans or pets, can be measured by using conventional methods including minimal erythemal dose (MED), colorimetry, transepidermal water loss, DNA repair, measure of interleukins and proteoglycans production, or collagenase activity, barrier function or cell renewal.

It will be understood that the concept of the present invention may likewise be applied as an adjuvant therapy assisting in presently used medications. Since the compositions of the present invention may easily be orally administered with food material, special clinical food may be administered containing a high amount of the objective substances.

The present invention is further illustrated by means of the non-limiting examples described below.

Examples Example 1 Cosmetic for oral administration

A composition in the form of a hard capsule has the following formulation:

Compound	mg per capsule
Rosemary extract	500
Lactobacillus johnsonii

Microcrystalline Cellulose	70
60
Magnesium stearate	3
Anhydrous colloidal Silica	1

Gum-lac	5
Talc	61
Sucrose	250
polyvidone	6
titanium dioxide	0.3
colouring agent	5

The composition can administered to the individual in an amount of 2 to 3 capsules daily.

Example 2

A food recipe was prepared by mixing rosemary extract (or rosmarinic acid) with Lactobacillus johnsonii (La1) in the proportion of 1x10⁵ to 1x10¹³ cfu of bacteria to 1 g to 10 g of the rosemary extract (or rosmarinic acid). The resulting mixture was added or blended with any suitable carrier, for example a fermented milk, a yoghurt, a fresh cheese, a renneted milk, a confectionery bar, breakfast cereal flakes or bars, a drink, milk powder, soy-based product, non-milk fermented product or a nutritional supplement for clinical nutrition.

Example 3 Cleavage of rosmarinic acid by enzymes Influence of enzyme amount

Trials were performed in phosphate buffer (50 mM, pH 6.6) at 40 °C using different amounts of enzyme (0.01 U, 0.02 U and 1 U enzyme/mg rosmarinic acid). As shown in Figure 5, the reaction rate was proportional to the enzyme amount and when chlorogenate esterase was used at 1 U/mg of substrate, rosmarinic acid was completely transformed into caffeic acid after only 30 min reaction time (data not shown).

Influence of pH

The influence of pH on the enzymatic hydrolysis (0.02 U/mg) of rosmarinic acid was studied. Figure 6 shows the generation of caffeic acid at the pH values of 5.0, 6.0, 7.0 and 8.0. At pH 8.0, rosmarinic acid was completely transformed after 2 h reaction time while the reaction rate was very low at pH 6.0 and no hydrolysis was observed at pH 5.0.

Influence of temperature

To study the influence of temperature on the reaction rate and on the stability of the products, trials were performed at pH 6.6, in phosphate buffer (50 mM), using enzyme at 0.02 U/mg of substrate and at 30 °C, 40 °C and 50 °C. As shown in Figure 7, no significant differences were observed when the reaction took place at 40 °C or 50 °C, whereas at 30 °C the reaction rate was much slower.

Influence of substrate concentration

The influence of substrate concentration on the reaction rate and yield was investigated at 40 °C, pH 6.6 using 0.02 units of enzyme and 1 mg, 2 mg, 4 mg, or 6 mg of rosmarinic acid. Figure 8 shows that the reaction rate and yield were strongly influenced by the ratio enzyme/substrate. Indeed, more than 90 % of rosmarinic acid was hydrolysed after 4 h when 1 mg of substrate was used while only 40 % hydrolysis was observed when 6 mg of substrate were used under the same conditions.

Example 4 Cleavage of rosmarinic acid with microorganisms 1. Incubation with Lactobacillus Johnsonii (CNCM I-1225)

The bacterium was grown in MRS medium for 16 hours at 37°C under anaerobic conditions. After centrifugation, the cells (mycelium pellet) were washed 3 times with 10ml of sodium phosphate buffer (50mM, pH 8). The cells (0.60g) were suspended in 1ml sodium phosphate buffer (50mM, pH 8) and rosmarinic acid was added (5mg/mL) and the mixture was incubated at 45°C during 24h. An aliquot was withdrawn every ½ hour for kinetic study. After centrifugation, the supernatants were analysed by HPLC. After 4h incubation, all rosmarinic acid was transformed into caffeic acid.

2. Incubation with Bifidobacterium lactis (CNCM I-3446)

The bacterium was grown in MRS + 0.05% cystein medium for 16 hours at 37°C under anaerobic conditions. After centrifugation, the cells (mycelium pellet) were washed 3 times with 10ml of sodium phosphate buffer (50mM, pH 8). The cells (0.60g) were suspended in 1ml sodium phosphate buffer (50mM, pH 8) and rosmarinic acid was added (5mg/mL) and the mixture was incubated at 45°C during 24h. An aliquot was withdrawn every ½ hour for kinetic study. After centrifugation, the supernatants were analysed by HPLC. After 24h incubation, more than 50% of rosmarinic acid was transformed into caffeic acid.

Claims (39)

1. Composition comprising rosmarinic acid and/or derivatives thereof in combination with a hydrolytic enzyme and/or with a microorganism containing said enzyme.
2. Composition according to claim 1, which comprises the hydrolysis products of rosmarinic acid and/or its derivatives with said enzyme.
3. Composition according to any of claims 1 or 2, wherein the enzyme is an esterase.
4. Composition according to any of the preceding claims, wherein the enzyme is capable of hydrolysing rosmarinic acid into caffeic acid and/or 3,4-dihydroxy phenyllactic acid.
5. Composition according to any of the preceding claims, wherein the microorganism is selected from bacteria, yeasts or fungi.
6. Composition according to any the preceding claims, wherein the microorganism is a probiotic.
7. Composition according to claim 6, wherein the probiotic microorganism is selected from Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium longum (ATCC BAA-999), Bifidobacterium lactis (CNCM I-3446) or mixtures thereof.
8. Composition according to any of the preceding claims formulated for use as a nutritional, pharmaceutical or cosmetic product.
9. Composition according to any of the preceding claims, wherein said composition is a food composition.
10. Composition according to claim 9, wherein the food composition is in the form of complete nutritional foods, drinks, mineral waters, soups, food supplements and replacement foods, solutions, sprays, powders, tablets, capsules, nutritional bars, liquid bacterial suspensions, confectionery, milk-based or fermented milk-based products, yogurts, milk-based powders, enteral nutrition products, compositions for children and/or infants, cereal-based products or fermented cereal-based products, soy-based products, ice creams, chocolate, coffee, "culinary" products such as mayonnaise, tomato puree or salad dressings, pet food etc.
11. Composition according to any of claims 1 to 8, wherein said composition is a topical composition.
12. Composition according to claim 11, wherein the composition is in the form of aqueous, aqueous-alcoholic or oily solutions, of dispersions of the solution type or dispersions of the lotion or serum type, of emulsions that have a liquid or semi-liquid consistency of the milk type, obtained by dispersion of a fatty phase in an aqueous phase (O/W) or vice-versa (W/O), or of suspensions or emulsion that have a soft, semi-solid or solid consistency of the cream, aqueous gel or anhydrous gel type or else of microemulsions, of microcapsules, or microparticles or of vesicular dispersions of ionic and/or non-ionic type.
13. Composition comprising rosmarinic acid and/or derivatives thereof in combination with hydrolysis products thereof.
14. Composition according to claim 13, wherein the hydrolysis products are obtainable by enzymatic cleavage of rosmarinic acid and/or derivatives thereof.
15. Composition according to any of claims 13 or 14, wherein the hydrolysis product is selected from caffeic acid, 3,4-dihydroxy phenyllactic acid and mixtures thereof.
16. Cosmetic use of a composition according to any of claims 1 to 15.
17. Use of a hydrolytic enzyme or a microorganism containing said enzyme for hydrolysing rosmarinic acid.
18. Use according to claim 17, wherein said enzyme is an esterase.
19. Use according to any of claims 17 or 18, wherein the microorganism is selected from bacteria, yeasts or fungi.
20. Use according to claim 19, wherein the microorganism is a probiotic.
21. Use according to claim 20, wherein the probiotic is selected from Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium longum (ATCC BAA-999), Bifidobacterium lactis (CNCM I-3446) or mixtures thereof.
22. Use according to any of claims 17 to 21, wherein rosmarinic acid is hydrolysed into caffeic acid and/or 3,4-dihydroxy phenyllactic acid.
23. Use of a hydrolytic enzyme or a microorganism containing said enzyme in a composition comprising rosmarinic acid and/or its derivatives for improving the bioavailability of said rosmarinic acid and/or derivatives.
24. Use according to claim 23, wherein the enzyme is an esterase.
25. Use according to any of claims 23 or 24, wherein the microorganism is selected from bacteria, yeasts, or fungi.
26. Use according to any of claims 23 to 25, wherein the microorganism is a probiotic.
27. Use according to claim 26, wherein the probiotic is selected from Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium longum (ATCC BAA-999), Bifidobacterium lactis (CNCM I-3446) or mixtures thereof.
28. Use according to any of claims 23 to 27, wherein the composition is a food composition in the form of complete nutritional foods, drinks, mineral waters, soups, food supplements and replacement foods, solutions, sprays, powders, tablets, capsules, nutritional bars, liquid bacterial suspensions, confectionery, milk-based or fermented milk-based products, yogurts, milk-based powders, enteral nutrition products, compositions for children and/or infants, cereal-based products or fermented cereal-based products, soy-based products, ice creams, chocolate, coffee, "culinary" products such as mayonnaise, tomato puree or salad dressings, pet food etc.
29. Use according to any of claims 23 to 27, wherein the composition is a topical composition in the form of aqueous, aqueous-alcoholic or oily solutions, of dispersions of the solution type or dispersions of the lotion or serum type, of emulsions that have a liquid or semi-liquid consistency of the milk type, obtained by dispersion of a fatty phase in an aqueous phase (O/W) or vice-versa (W/O), or of suspensions or emulsion that have a soft, semi-solid or solid consistency of the cream, aqueous gel or anhydrous gel type or else of microemulsions, of microcapsules, or microparticles or of vesicular dispersions of ionic and/or non-ionic type.
30. Method of preparing a composition having an increased bioavailability of rosmarinic acid and/or derivatives thereof comprising the steps of:

    a. Providing rosmarinic acid and/or derivatives thereof,

    b. Providing a hydrolytic enzyme or a microorganism containing said enzyme, and

    c. Mixing said rosmarinic acid and/or derivatives thereof and hydrolytic enzyme or microorganism containing said enzyme with further ingredients such that hydrolysis occurs in the product or in vivo.
31. Method of claim 30, wherein the rosmarinic acid and/or derivatives thereof are provided by pure compounds, by various herbs such as rosemary, oregano, marjoram, thyme, perilla, peppermint, comfrey, parsley, balm, sage, hyssop, basil, lavender etc., by extraction of natural sources or mixtures thereof.
32. Method according to any of claims 30 and 31, wherein the enzyme is an esterase.
33. Method according to any of claims 30 to 32, wherein the microorganism is selected from bacteria, yeasts, or fungi.
34. Method according to any of claims 30 to 33, wherein the microorganism is a probiotic.
35. Method according to claim 34, wherein the probiotic microorganism is selected from Lactobacillus johnsonii (CNCM I-1225), Bifidobacterium longum (ATCC BAA-999), Bifidobacterium lactis (CNCM I-3446) or mixtures thereof.
36. Method according to any of claims 30 to 35, wherein the rosmarinic acid is hydrolysed into caffeic acid, 3,4-dihydroxy phenyllactic acid etc.
37. Method according to any of claims 30 to 36, wherein the further ingredients are selected from carbohydrates, proteins, lipids, vitamins, prebiotics, minerals, plant extracts, fibres, excipients, flavourings etc.
38. Method according to any of claims 30 to 37, wherein the composition is in the form of a food composition such as complete nutritional foods, drinks, mineral waters, soups, food supplements and replacement foods, solutions, sprays, powders, tablets, capsules, nutritional bars, liquid bacterial suspensions, confectionery, milk-based or fermented milk-based products, yogurts, milk-based powders, enteral nutrition products, compositions for children and/or infants, cereal-based products or fermented cereal-based products, soy-based products, ice creams, chocolate, coffee, "culinary" products such as mayonnaise, tomato puree or salad dressings, pet food etc. or in the form of a topical composition such as aqueous, aqueous-alcoholic or oily solutions, of dispersions of the solution type or dispersions of the lotion or serum type, of emulsions that have a liquid or semi-liquid consistency of the milk type, obtained by dispersion of a fatty phase in an aqueous phase (O/W) or vice-versa (W/O), or of suspensions or emulsion that have a soft, semi-solid or solid consistency of the cream, aqueous gel or anhydrous gel type or else of microemulsions, of microcapsules, or microparticles or of vesicular dispersions of ionic and/or non-ionic type.
39. Method for improving the health of a subject comprising the step of administering a composition according to any of claims 1 to 15.