Salvia spp. plants-from farm to food applications and phytopharmacotherapy

Mehdi Sharifi-Rad, Beraat Ozcelik, Gökçe Altın, Ceren Daşkaya-Dikmen, Miquel Martorell, Karina Ramírez-Alarcón, Pedro Alarcón-Zapata, Maria Flaviana B. Morais-Braga, Joara N.P. Carneiro, Antonio Linkoln Alves Borges Leal, Henrique Douglas Melo Coutinho, Rabin Gyawali, Reza Tahergorabi, Salam A. Ibrahim, Razieh Sahrifi-Rad, Farukh Sharopov, Bahare Salehi*, María del Mar Contreras, Antonio Segura-Carretero, Surjit SenKrishnendu Acharya, Javad Sharifi-Rad

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

107 Citations (Scopus)


Salvia is one of the largest genera of the family Lamiaceae. It is widely distributed in the temperate, subtropical, and tropical regions all over the world. Besides its ethnobotanical importance, some species such as S. officinalis (sage, common sage), S. sclarea (clary sage), S. lavandulifolia (Spanish sage), S. miltiorrhiza (danshen), and S. hispanica (chia) are traded on the market as a food and because of the interest in their essential oils and/or popularity in traditional medicine. The high diversity of the Salvia genus and phytochemical richness generate great interest for discovering new biological active compounds, including those found in essential oils. Salvia plant essential oils exhibit broad-spectrum pharmacological activities and represent great interest for food preservation as potential natural products. Thus, this review describes the phytochemical composition of essential oils from different Salvia spp. according to the geographic regions, plant organ, and phenological stage. Moreover, the cultivation and growing conditions of Salvia plants have been also revised. Finally, the interest on Salvia plants for food and pharmaceutical applications has been covered, through reporting their biological properties, including as antioxidant, antimicrobial, anti-alzheimer, hypotensive, anti-hyperglycemia, anti-hyperlipidemia, anti-cancer, and skin curative agents.

Original languageEnglish
Pages (from-to)242-263
Number of pages22
JournalTrends in Food Science and Technology
Publication statusPublished - Oct 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd


This work was supported by the Vicerrectoría de Investigación y Desarrollo from University of Concepción , Chile ( 216.073.031-1.0IN and 217.073.033-1.0 ). M.d.M Contreras would like to thank to the “Universidad de Jaén” (postdoctoral grant funded by the “Acción 6 del Plan de Apoyo a la Investigación de la Universidad de Jaén, 2017–2019”).

FundersFunder number
University of Concepción217.073.033-1.0, 216.073.031-1.0IN
Universidad de Jaén


    • Chia
    • Danshen
    • Essential oil
    • Natural food preservative
    • Sage
    • Salvia


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