Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Francesco Menichini, Monica Rosa Loizzo and Rosa Tundis
University of Calabria, Italy
Posters & Accepted Abstracts: J Nutr Food Sci
The genus Salvia belongs to the Lamiaceae family and comprises numerous species that have been used since ancient times for the treatment of several disorders. Edible flowers are receiving renewed interest as rich sources of bioactive compounds. Salvia officinalis flowers were extracted by and investigated for their phytochemical content and in vitro bioactivity. Rutin, quercetin, luteolin, kaempferol and myricetin were selected as standards and quantified by HPLC. DPPH, ABTS and �²-carotene bleaching test were applied to screen the antioxidant potential. The hypoglycemic effects were investigated via the inhibition of �±-amylase. S. officinalis showed a promising protection of lipids peroxidation with IC50 values 2.3 and 4.2 �¼g per mL after 30 and 60 minutes of incubation, respectively. The extract is able also to scavenge both DPPH and ABTS radicals with IC50 values 19.7 and 26.4 �¼g/mL, respectively. In type-2 diabetic patients, oxidative stress is closely associated with chronic inflammation that may play a role in the development of complications. The �±-Amylase enzyme breaks down large insoluble starch molecules into absorbable molecules. This enzyme is found in the pancreatic juice and saliva. S. officinalis showed a percentage of inhibition of 28.2% at maximum concentration tested (1 mg/mL). These findings support the consumption of edible flowers as functional food.