Salvia nemorosa L.: A novel source of bioactive agents with functional connections

Salvia species are used as food and medicinal plants all around the world. In this study, chemical
composition and antimicrobial, toxicity, antioxidant, and enzyme inhibitory activity of Salvia nemorosa
were evaluated. Phenolic components were characterized by the HPLC-DAD and 11 components were
identified, in which rosmarinic acid was detected as the major compound (7584 mg/g extract). Sixteen
volatile components were determined in both leaves and flowers essential oils. Oxygenated sesquiterpenes
were the major components. Methanolic extract showed the highest total phenolic and flavonoid
contents (294 mg GAE/g and 117 mg QE/g extract, respectively) and the strongest DPPH radical scavenging
activity (IC50: 82 mg/mL). Plant samples showed moderate to high aldehyde oxidase, xanthine
oxidase, acetylcholinesterase, and a-glucosidase inhibitory activity and moderate cytotoxicity. Also, EOs
exhibited great antimicrobial potential (IZ: 8.8e33.7 mm). Our findings indicated that S. nemorosa may
be useful for novel applications in functional food and pharmaceutical industries.