Sage (Salvia officinalis L.): A botanical marvel with versatile pharmacological properties and sustainable applications in functional foods

The botanical family Lamiaceae, which comprises around 230 genera and 7100 species worldwide, is of great importance for medicine, cooking, cosmetics, and the cultivation of medicinal and aromatic plants. Notable members include Sage, Mint, and Sideritis. This review focuses on S. officinalis L. (S. officinalis), commonly known as sage, and in particular its bioactive constituents and their potential medicinal applications. Extensive searches of databases such as PubMed, Scopus, Web of Science, and Google Scholar were conducted. The research emphasizes the antioxidant properties of S. officinalis due to its flavonoids and phenolic acids. Both in vitro and in vivo studies demonstrate its effectiveness against bacterial infections. Recent research also suggests that S. officinalis has the potential to extend the shelf life of various foods by reducing lipid oxidation, making it an important ingredient in the food industry as a natural food additive. The findings underscore the potential medicinal applications of S. officinalis, including its pharmacological, antioxidant and antibacterial properties, as well as its role in food preservation. Despite existing controversies, S. officinalis proves to be a natural and healthier alternative for various applications, in line with today's consumer preferences for natural and sustainable products. (c) 2024 SAAB. Published by Elsevier B.V. All rights reserved.