Antioxidant and Chemical Effect of Propolis, Sage ( Salvia officinalis L .) and Lavender ( Lavandula angustifolia Mill ) Ethanolic Extracts On Chicken Sausages

2021 ◽  
Author(s):  
Sabire Yerlikaya ◽  
Hülya Şen Arslan
Keyword(s):  
Salvia Officinalis ◽  
Chemical Effect ◽  
Lavandula Angustifolia ◽  
Ethanolic Extracts ◽  
Salvia Officinalis L

Chemical composition of essential oils from leaves and twigs with leaves of two new varieties of common sage (Salvia officinalis L.)

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
A Aprotosoaie ◽  
E Gille ◽  
A Spac ◽  
M Gonceariuc ◽  
M Hancianu ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Salvia Officinalis ◽  
New Varieties ◽  
Salvia Officinalis L

Contribution to the Optimization of a Gas Chromatographic Method by QbD Approach used for Analysis of Essential Oils from Salvia officinalis

2019 ◽  
Vol 70 (6) ◽  
pp. 2015-2020
Author(s):  
Silvia Robu ◽  
Aurelia Romila ◽  
Olimpia Dumitriu Buzia ◽  
Adrian Florin Spac ◽  
Camelia Diaconu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Mobile Phase ◽  
Chromatographic Method ◽  
Salvia Officinalis ◽  
Salvia Officinalis L ◽  
Gas Chromatographic Method

Numerous articles on Salvia officinalis L. have been published regarding the composition of their essential oil. The considerable variation found may be due to the quality of the plant material as well as to the methods used for analysis. A simple GC-MS method was developed and optimized in the QbD approach, for the determination of sage essential oils. The optimization of GC-MS analysis was performed using different mobile phase flows, injection volumes, split ratios and temperature programs. The optimized method proved to be simple and can be successfully applied for the determination of sage essential oils.

Therapeutic Properties of Several Chemical Compounds from Salvia officinalis L. in Alzheimer’s Disease

2020 ◽  
Vol 21 ◽  
Author(s):  
Georgiana Uță ◽  
Denisa Ștefania Manolescu ◽  
Speranța Avram
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Side Effects ◽  
Chemical Compounds ◽  
Natural Compounds ◽  
Salvia Officinalis ◽  
Chemical Structures ◽  
In Silico Studies ◽  
Wide Range ◽  
Salvia Officinalis L

Background.: Currently, the pharmacological management in Alzheimer's disease is based on several chemical structures, represented by acetylcholinesterase and N-methyl-D-aspartate (NMDA) receptor ligands, with still unclear molecular mechanisms, but severe side effects. For this reason, a challenge for Alzheimer's disease treatment remains to identify new drugs with reduced side effects. Recently, the natural compounds, in particular certain chemical compounds identified in the essential oil of peppermint, sage, grapes, sea buckthorn, have increased interest as possible therapeutics. Objectives.: In this paper, we have summarized data from the recent literature, on several chemical compounds extracted from Salvia officinalis L., with therapeutic potential in Alzheimer's disease. Methods.: In addition to the wide range of experimental methods performed in vivo and in vitro, also we presented some in silico studies of medicinal compounds. Results. Through this mini-review, we present the latest information regarding the therapeutic characteristics of natural compounds isolated from Salvia officinalis L. in Alzheimer's disease. Conclusion.: Thus, based on the information presented, we can say that phytotherapy is a reliable therapeutic method in a neurodegenerative disease.

Identification and Determination of the Components of Garden Sage (Salvia officinalis L.) Essential Oil, Isolated by Different Extraction Methods

2020 ◽  
Vol 75 (11) ◽  
pp. 1451-1460
Author(s):  
Z. A. Temerdashev ◽  
V. V. Milevskaya ◽  
L. P. Ryabokon’ ◽  
N. N. Latin ◽  
N. V. Kiseleva ◽  
...  
Keyword(s):  
Essential Oil ◽  
Extraction Methods ◽  
Salvia Officinalis ◽  
Salvia Officinalis L

scholarly journals Modulation of Brain-Derived Neurotrophic Factor (BDNF) Signaling Pathway by Culinary Sage (Salvia officinalis L.)

2021 ◽  
Vol 22 (14) ◽  
pp. 7382
Author(s):  
Nancy Chiang ◽  
Shahla Ray ◽  
Jade Lomax ◽  
Sydney Goertzen ◽  
Slavko Komarnytsky ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Neurotrophic Factor ◽  
High Performance ◽  
Memory Function ◽  
Brain Derived Neurotrophic Factor ◽  
Salvia Officinalis ◽  
C6 Glioma Cells ◽  
Medicinal Uses ◽  
Bdnf Signaling ◽  
Salvia Officinalis L

Culinary sage (Salvia officinalis L.) is a common spice plant in the mint family (Lamiaceae) well known for its distinctive culinary and traditional medicinal uses. Sage tea has been used traditionally as a brain-enhancing tonic and extracts from sage have been reported to have both cognitive and memory enhancing effects. Brain-derived neurotrophic factor (BDNF) is an endogenous signaling molecule involved in cognition and memory function. In this study, activity-guided fractionation employing preparative reverse-phase high performance liquid chromatography (RP-HPLC) of culinary sage extracts led to the discovery of benzyl 6-O-β-D-apiofuranosyl-β-D-glucoside (B6AG) as a natural product that upregulates transcription of neurotrophic factors in C6 glioma cells. Purified B6AG showed a moderate dose response, with upregulation of BDNF and with EC50 at 6.46 μM. To better understand the natural variation in culinary sage, B6AG was quantitated in the leaves of several commercial varieties by liquid chromatography-mass spectrometry (LC-MS). The level of B6AG in dried culinary sage was found to range from 334 ± 14 to 698 ± 65 μg/g. This study provided a foundation for future investigations, including quantitative inquiries on the distribution of B6AG within the different plant organs, explorations in optimizing post-harvest practices, and aid in the development of sage varieties with elevated levels of B6AG.

scholarly journals Salvia officinalis L. extract and its new food antioxidant formulations induce apoptosis through mitochondrial/ caspase pathway in leukemia L1210 cells

2014 ◽  
Vol 7 (3) ◽  
pp. 146-153 ◽  
Author(s):  
Soňa Jantová ◽  
Roman Hudec ◽  
Stanislav Sekretár ◽  
Juraj Kučerák ◽  
Martina Melušová
Keyword(s):  
Molecular Mechanisms ◽  
Cell Model ◽  
Ethanolic Extract ◽  
Salvia Officinalis ◽  
Protective Properties ◽  
Cellular Effects ◽  
L1210 Cells ◽  
Salvia Officinalis L ◽  
Induced Apoptosis ◽  
Herbal Species

ABSTRACT Salvia officinalis, L. (Lamiaceae) is one of the most widespread herbal species used in the area of human health and in the foodprocessing industry. Salvia and its extracts are known to be a rich source of antioxidants. As shown previously, the crude ethanolic extract of salvia (SE) exerts lower anti-oxidative properties in lard compared to the new salvia food formulations No. 1 (SF1; 32% of SE + 68% of the emulsifier Dimodan S-T) and No. 2 (SF2; 32% of SE + 68% of the emulsifier Topcithin 50). The aim of the present study was to investigate and compare the effects of the SE and its food formulations SF1 and SF2 on the toxicity and/or proliferation of L1210 leukemia cells. We found that SE and both SF1 and SF2 demonstrated different concentration- and time-dependent cytotoxic/antiproliferative cellular effects already within the first 24 h of the treatment. However, SE was nearly 10 times more effective than the new salvia food formulations SF1 and SF2. We investigated partially also the molecular mechanisms lying behind the action of SE, SF1 and SF2 induced apoptosis in our cell model. We found an apparent involvement of the mitochondrial/caspase-dependent pathway in the described processes. Nevertheless, further investigation is needed before salvia extract and its new antioxidant formulations can be included among the potential food antioxidants with protective properties against cancer.

scholarly journals Effect of storage temperature on enzyme activity and antioxidant capacity in Salvia officinalis L. shoots

2015 ◽  
Vol XXI (3) ◽  
pp. 199-213 ◽  
Author(s):  
María de la Luz Romero-Tejeda ◽  
◽  
María Teresa Martínez-Damián ◽  
Juan Enrique Rodríguez-Pérez ◽  
◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Antioxidant Capacity ◽  
Storage Temperature ◽  
Salvia Officinalis ◽  
Salvia Officinalis L
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