Chemical Properties
Sage is a small, evergreen perennial herb that is cultivated or grows wild throughout southern Europe. It has a long, spindle-shaped root; erect, woody stalk with straight branches; opposite spear-shaped leaves; and large, violet flowers (June to September). The plant can attain heights of 60 to 90 cm (2 to 3 ft). The part used is the leaves. Sage has a warm, spicy odor and flavor
Occurrence
Sage is a perennial found in Europe, Canada, and the United States.
Uses
Sage is a spice made from the dried leaves of the shrub salvia officina-
lis l. it has a strong, fragrant odor. it is available industrially as whole
leaf, cut, rubbed, and ground to determined granulations. it is used
in pork, soups, poultry seasonings, and fish.
Composition
Sage contains 1 to 3% of volatile oil. The chemical constituents include carnosol, salvin, picrosalvin and related ethers, flavonoids, phenolic acids and salvitannin. Two novel phenolic glycosides cis-p-coumaric acid 4-O-(2?-O-β-D-apiofuranosyl)- β-D-glucopyranoside and trans-p-coumaric acid 4-O-(2?-O-β-D-apiofuranosyl)-β-D-glucopyranoside were isolated together with 4-hydroxyacetophenone 4-O-(6?-O-β-D-apiofuranosyl)-β-D-glucopyranoside, luteolin 7-O-β-D-glucoside, 7- and 3?-O-β-Dglucuronide, 6-hydroxyluteolin 7-O-β-D-glucoside and 7-O-glucuronide, and 6,8-di-C-β-D-glucosylapigenin (vicenin-2).
