Rose root (Rhodiola rosea) is a member of the family of the thick-leaf plants (Crassulaceae) and grows both in the high mountains and on moist cliffs of the Arctic or northern regions of Europe, Asia, and North America.
In the folk medicine of these countries, rose root has been traditionally used for exhaustion, mental illness, headaches, anemia (anemia), impotence, gastrointestinal (gastrointestinal) diseases, infections and colds for 3,000 years. For example, the Vikings used this plant to improve their endurance and physical strength. Among the Norwegians, Rhodiola rosea was a popular food, as well as a hair wash.Furthermore, the medicinal plant was used for scurvy. Since rosea grows first after the snow melts, it was a valuable source of vitamin C for the indigenous people, although the vitamin C content of the leaves is only 33 mg/g and of the root 12 mg/g.
Of naturopathic importance is the rhizome (root) of Rhodiola rosea, which contains essential oils and therefore has a rose-like fragrance. Rose root was consumed cooked or used as an extract. The medicinal plant is said to support concentration, memory and receptivity, as well as increase performance. Rose root extracts are also used as anti-depressant, anti-aging and anti-stress products.
The root of Rhodiola rosea contains biologically active substances such as organic acids, flavonoids, tannins and phenolic glycosides for example salidroside, rosavine or tyrosol. Glycosides and glycosidic compounds are found in many plants as secondary plant substances and have antioxidant, immunomodulating and antimicrobial properties. Especially the phenylglycosides rosavins (rosavin, rosarin and rosin) are only found in rose root. They are primarily used for the standardization of extracts.
The following effective dosages are recommended for permanent intake of rose root extracts:
- 360-600 mg of extract standardized to 1% rosavins or.
- 180-300 mg extract, standardized to 2% Rosavine or
- 100-170 mg extract standardized to 3.6% rosavins.
