Sage (Salvia officinalis)

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	Sage (Salvia officinalis)

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	Sage is native to countries surrounding the Mediterranean Sea and has been consumed in these regions for thousands of years. In medicinal lore, sage has one of the longest histories of use of any medicinal herb. The Greeks and Romans were said to have highly prized the many healing properties of sage. Both civilizations used it as a preservative for meat, a tradition that continued until the beginning of refrigeration. What these cultures knew from experience, that sage could help to reduce spoilage, is now being confirmed by science, which has isolated the herb’s numerous terpene antioxidants. Fresh, dried whole or powdered, sage is available throughout the year. Whenever possible, choose fresh sage over the dried form of the herb since it is superior in flavor. The leaves of fresh sage should look fresh and be a vibrant green-gray in color. They should be free from darks spots or yellowing.

Sage (Salvia officinalis) can help with the following:

Poor Memory

Sage is an outstanding memory enhancer. In this placebo-controlled, double-blind, crossover study, two trials were conducted using a total of 45 young adult volunteers. Participants were given either placebo or a standardized essential oil extract of sage in doses ranging from 50 to 150microls. Cognitive tests were then conducted 1, 2, 4, 5, and 6 hours afterwards. In both trials, even the 50microl dose of sage significantly improved subjects’ immediate recall. The two-trial experiment provides the first systematic evidence that sage is useful for memory function, at least in the short term.
[Pharmacological Biochemical Behavior June, 2003;75(3): pp.669-74]

KEY

May do some good

GLOSSARY

Antioxidant: A chemical compound that slows or prevents oxygen from reacting with other compounds. Some antioxidants have been shown to have cancer-protecting potential because they neutralize free radicals. Examples include vitamins C and E, alpha lipoic acid, beta carotene, the minerals selenium, zinc, and germanium, superoxide dismutase (SOD), coenzyme Q10, catalase, and some amino acids, like cystiene. Other nutrient sources include grape seed extract, curcumin, gingko, green tea, olive leaf, policosanol and pycnogenol.

Herbs: Herbs may be used as dried extracts (capsules, powders, teas), glycerites (glycerine extracts), or tinctures (alcohol extracts). Unless otherwise indicated, teas should be made with one teaspoon herb per cup of hot water. Steep covered 5 to 10 minutes for leaf or flowers, and 10 to 20 minutes for roots. Tinctures may be used singly or in combination as noted. The high doses of single herbs suggested may be best taken as dried extracts (in capsules), although tinctures (60 drops four times per day) and teas (4 to 6 cups per day) may also be used.