Sauge-antioxydant extrait 25
Salvia triloba (syn. fruticosa) – Leaves, dried
By supercritical fluid extraction with natural carbon dioxide with addition of a small amount of ethanol as entrainer, no inorganic salts, no heavy metals, no reproducible microorganisms . The CO2-extract is standardised with pure sunflower oil (organic).
> 11 % Antioxidative reference compounds: phenolic diterpenes carnosic acid and carnosol calc. as carnosic acid with > 10 % of carnosic acid , essential oil < 2,5 %, water < 1,5 %, ethanol < 2,5 %, sunflower oil.
Traditional Use:The genus name salvia is derived from the Latin salvere (to be saved), in reference to its curative properties. Salvia fruticosa has probably been utilized since 1400 before Christ since it is illustrated in the blue bird fresco in the house of Frescoes at Knossos. Infusions of salvia fruticosa are mentioned to reduce coughs, colds, sore throats and tonsillitis. Anti-diarrhoeic, antipyretic, spasmolytic and tonic and digestive effects are also described.In Cosmetics and Foods:Sage CO2-Antioxidant has antioxidative, antimicrobial and anti-inflammatory properties. It retards oxidation of fatty oils, carotenoids and essential oils and it is used in food industry (dressings, sausages, snacks, etc.), in food supplements and in cosmetics. A screening for antimicrobial activity of Sage CO2-Antioxidant by disk diffusion assays and agar dilution tests demonstrated a broad spectrum of activity against 28 germs, different Staphylococcus and Streptococcus, Corynebacterium and Pseudomonas species as well as against Bacillus subtilis, Micrococcus luteus and Propionibacterium acnes in low concentrations. The efficacy against gram positive bacteria was superior to gram negative bacteria. Sage CO2-Antioxidant shows a similar inhibition spectrum compared to Rosemary CO2-Antioxidants, but with some gaps in the gram-negative spectrum . In Food Supplements:Several recent in vitro and in vivo trials demonstrate that the bioactive Diterpene Phenols (DTPs) with carnosic acid as main component have anti-carcinogenic, antidiabetic, anti-inflammatory and antioxidative activities  and recently neuroprotective effects have been confirmed .In vitro and in vivo trials demonstrate also improvement of cognitive deficits . Diterpene Phenols (DTPs) have shown in vitro and in vivo to inhibit neuronal cell death. The multifunctional nature of the compounds from the general antioxidant-mediated neuronal protection to other specific mechanisms including brain inflammation and amyloid beta (Abeta) formation, polymerisation, and pathologies is discussed . Amyloid beta peptides are key molecules in the pathogenesis of Alzheimer’s disease (AD). In vitro results demonstrate that carnosic acid reduces Abeta formation, at least partially, by activating TACE (tumor necrosis factor alpha converting enzyme) in human astroglial cells. The use of carnosic acid may have a potential in the prevention of Abeta-mediated diseases . Mitochondrial dysfunction plays a central role in the start and development of neurodegenerative disorders, such as Alzheimer’s disease, Parkinson’s disease, and Huntington’s disease, among others. Therefore, the study of strategies aiming to reduce mitochondrial impairment in the case of neurodegeneration is of pharmacological interest. Recently, it has been shown in vitro that carnosic acid exhibits the ability to promote mitochondrial protection in neural cells . The therapeutic potential of these compounds for Alzheimer’s disease (AD) should be considered.*
 P. Manninen, E. Häivälä, S. Sarimo, H. Kallio : Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophae rhamnoides) oils : Zeitschrift für Lebensmitteluntersuchung und -Forschung / Springerverlag (1997) 204: 202-205
 Simona Birtic, Pierre Dussort, François-Xavier Pierre, Antoine C. Bily, Marc Roller : Carnosic acid : Phytochemistry 115 (2015) 9–19
 Edwin N. Frankel, Shu-Wen Huang Robert Aeschbach and Elizabeth Prior : Antioxidant Activity of a Rosemary Extract and Its Constituents,Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion : J. Agric. Food Chem. 1996, 44, 131-135