セージ
Rosmarinic acid, named after rosemary ("Rosmarinus officinalis"s Linn.), is a polyphenol constituent of many culinary herbs, including rosemary ("Rosmarinus officinalis" L.), perilla ("Perilla frutescens" L.), sage ("Salvia officinalis" L.), mint ("Mentha arvense" L.), and basil ("Ocimum basilicum" L.).