Nutritional, Therapeutic and Pharmacological Effects of Salvia Officinalis (Sage) on Health: A Novel Super Herb

Abstract

Salvia officinalis is the most prominent medicinal plant of lamiaceae family among 900 species grown worldwide. Among all 900 species of salvia, the salvia officinalis and salvia fructicosa are most widely used for commercialization around the globe. It provides bioactive value to the health of humans through its anti- inflammatory, antidiabetic, anti-fungal, anti-spasmodic, antimicrobial, and anti-cancer activities. Salvia officinalis is loaded with antioxidants that are associated with several health benefits. Traditionally it is utilized for the treatment of several kinds of disorders including gout, autism, seizure, ulcer, rheumatism, paralysis, tremor and diarrhoea. It is used in various food and beverage industries to enhance the nutritional value of the product. Salvia officinalis is a perennial and herbaceous plant species consist of high protein (17g/100), low fat (3.46g/100) and loaded with several vitamins, minerals and essential oils in varying concentrations. Salvia officinalis predominantly comprise of essential oils such as 1,8 cineole, camphor and alpha thujone. Various extraction techniques have been identified from relevant studies and mentioned in this review article. The aim of the present study is to overview pharmacological, nutritional composition, therapeutic applications and supplementation of salvia officinalis in different food products. This review article is carried out by finding studies in Science direct, research gate, Google scholar, pub med, Medline.