Latin (Botanical) Name: Salvia officinalis
Plant Family: Lamiaceae
Common Extraction Method: Steam distillation
Typically Used Plant Part: Leaves and Flowers / Buds
Color: Clear
Aromatic Characteristic: Herbaceous, fruity, fresh and camphor scented
Sage has been evaluated as a medicinal plant throughout history and has been prepared and consumed as spice, tea, oil in order to prevent and cure many diseases. In a verse from the 13th century, it is said: “If you planted sage in the garden, why do you need to die!”
It is also used in perfume and soap making because of its aromatic scent. There are more than 5,000 different species worldwide. Salvia officinalis, also known as medicinal sage, is the type of sage widely used in the pharmaceutical industry.
Sage is a member of the Lamiaceae family, which also includes rosemary, thyme and mint. It is rich in vitamins A, B3, B6, B9, E, and K, as well as the minerals copper, zinc, iron, calcium, manganese and potassium. Sage also contains small amounts of calories, fat, fiber and protein.
The leaves of sage, which is a medicinal and aromatic plant, are used to make a tea via boiling. They are also used to obtain sage essential oil by using steam distillation method.
Sage oil offers many benefits thanks to its active ingredients.
KEY COMPONENTS / ACTIVE INGREDIENTS
BENEFITS
It helps prevent fungal infections and infections in minor wounds or cuts. [1] [2]
It helps to heal inflammation in the skin, stomach, intestines and excretory tracts. [3]
It helps to slow down the effects of aging, reduce wrinkles and tighten the skin. [4] [5] [6]
WARNINGS
ACADEMIC STUDIES
[1] Khalil R., Li Z. G. (2011). Antimicrobial activity of essential oil of Salvia officinalis L. collected in Syria. African Journal of Biotechnology, Vol. 10 No. 42 (2011)
[2] Mohamed Bouaziz, Thabèt Yangui, Sami Sayadi, Abdelhafidh and Dhouib. Disinfectant properties of essential oils from Salvia officinalis L. cultivated in Tunisia. Food Chem Toxicol. 2009; 47:2755–2760.
[3] D.Baricevic, S.Sosa, R.Della Loggia, A.Tubaro, B.Simonovska, A.Krasna, A.Zupancic (2001). Topical anti-inflammatory activity of Salvia officinalis L. leaves: the relevance of ursolic acid. Journal of Ethnopharmacology, Volume 75, Issues 2–3, May 2001, Pages 125-132.
[4] M.-E. Cuvelier, C. Berset, and H. Richard, “Antioxidant constituents in sage (Salvia officinalis),” Journal of Agricultural and Food Chemistry, vol. 42, no. 3, pp. 665–669, 1994.
[5] Stagos D, Portesis N, Spanou C, Mossialos D, Aligiannis N, Chaita E, Panagoulis C, Reri E, Skaltsounis L, Tsatsakis AM and Kouretas D. Correlation of total polyphenolic content with antioxidant and antibacterial activity of 24 extracts from Greek domestic Lamiaceae species. Food Chem Toxicol. 2012; 50(11):4115-24.
[6] Papageorgiou V, Gardeli C, Mallouchos A, Papaioannou M and Komaitis M. Variation of the chemical profile and antioxidant behavior of Rosmarinus officinalis L. and Salvia fruticosa Miller grown in Greece. J Agric Food Chem. 2008; 56(16):7254-64.
[7] Erin Pemberton and Patricia G. Turpin. The Effect of Essential Oils on Work-Related Stress in Intensive Care Unit Nurses. Holist Nurs Pract. 2008; 22(2): 97–102