Antioxidant, Antimicrobial and Anti-Breast Cancer Properties of Salvia officinalis L.

What is it about?

Comprehensive assessment of the chemical composition of sage leaves (Salvia officinalis L.) in order to highlight constituents relevant to the antioxidant, antimicrobial and anticancer potentials, in addition to determining safe dose to facilitate its application in functional foods and dairy products.

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Why is it important?

Salvia officinalis possessed abundant antioxidant, antimicrobial and antibreast cancer activities due to its rich combination of nutrients and constituents. Sage considered a good source of calcium, iron, zinc, vitamins B6 and B12, essential amino acids, lysine, phenylalanine and leucine and unsaturated fatty acids (UFAs) ω-3, ω-6 and ω9, which all reported to have a role as anti-cancer in different mechanisms. Presence of a wide range of constituents includes volatile oil, flavonoids/ flavones, tannins, steroids, terpenoids combined with significant amounts of phenolic compounds, especially quercetin and cinnamic, interpreted its high antioxidant powers. In addition, to marked antimicrobial potentials that showed against all nine tested pathogens, that could be beneficially used in food fortification for preservation and pharmacologically as an antitumour alternative natural supplement. SAE performed anti-proliferative activity against MDAMB-231 cell line with IC50 of 300 µg/mL. These results encourage further research on sage components as a promising antitumor agent. Sage leaves possessed variable nutrients and active compounds that reflected on its vast nutritional and pharmacological potentials and support it as a functional nutritional additive and a natural bio-preservative in food and dairy preparations.