Abstract:
:The therapeutic benefits of medicinal plants are well known. Nevertheless, essential oils have been the main focus of antioxidant and antimicrobial studies, remaining scarce the reports with hydrophilic extracts. Thus, the antioxidant and antifungal activities of aqueous (prepared by infusion and decoction) and methanol/water (80:20, v/v) extracts of sage (Salvia officinalis L.) were evaluated and characterised in terms of phenolic compounds. Decoction and methanol/water extract gave the most pronounced antioxidant and antifungal properties, being positively related with their phenolic composition. The highest concentration of phenolic compounds was observed in the decoction, followed by methanol/water extract and infusion. Fungicidal and/or fungi static effects proved to be dependent on the extracts concentration. Overall, the incorporation of sage decoction in the daily diet or its use as a complement for antifungal therapies, could provide considerable benefits, also being an alternative to sage essential oils that can display some toxic effects.
journal_name
Food Chemjournal_title
Food chemistryauthors
Martins N,Barros L,Santos-Buelga C,Henriques M,Silva S,Ferreira ICdoi
10.1016/j.foodchem.2014.08.096subject
Has Abstractpub_date
2015-03-01 00:00:00pages
378-85eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01321-1journal_volume
170pub_type
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