Radiation is a promising technique for improving the safety and shelf-life of processed foods. In the present investigation, the degradation mechanism and bioactivity improvement of rosmarinic acid (RA) were studied in response to various gamma irradiation doses (10, 20, and 50 kGy). RA exposed to gamma irradiation at 50 kGy was completely degraded and showed an increased inhibitory effect against 3 T3-L1 preadipocyte compare to the parent compound. Structures of the newly generated compounds 2–4 from irradiated RA at 50 kGy were elucidated based on spectroscopic methods, including ¹H nuclear magnetic resonance (NMR) and mass spectrometry (MS). Interestingly, compounds 2 and 5 exhibited significantly enhanced anti-adipogenic properties in 3 T3-L1 cells compared to the original compound. These results provide evidence that structural changes in RA induced by gamma irradiation might enhance biological efficacy.

辐射是一种改善加工食品安全性和货架期的有前途的技术。在本研究中，研究了迷迭香酸（RA）的降解机理和生物活性的提高，以响应各种伽马射线辐照剂量（10、20和50 kGy）。与母体化合物相比，暴露于50 kGyγ射线照射的RA完全降解，并且显示出对3 T3-L1前脂肪细胞的抑制作用增强。新生成的化合物的结构2 - 4，在50千戈瑞从辐照RA分别鉴定基于光谱方法，包括^1和1 H核磁共振（NMR）和质谱（MS）。有趣的是，化合物2和5与原始化合物相比，在3个T3-L1细胞中具有显着增强的抗脂肪形成特性。这些结果提供了证据，证明伽马射线辐射引起的RA结构改变可能会增强生物学功效。