Pretty much, we all have eaten at an Italian restaurant and have devoured a huge platter of pizza and all its accompanying glory. And while you have washed all what you consumed, you haven’t noticed how a wonder herb is slowly being digested by your hungry body.
And you might have encountered them lying on the herbs section of your supermarket or your dusty, lonely cupboards and haven’t paid much attention since all you’re after is the overall satisfaction. The very detail of your meal is a job of a nutritionist you think, but you’re missing to thank how each and every component of your very craving is helping your body in ways unimaginable. What have you said to sage lately?
Rooting from its scientific name, Salvia Officinalis and derived from its original Latin translation salvere, sage actually meant ‘to be saved’. By its very name adept to what it can offer, this herb is commonly overlooked even after it added pump on your usual dinner because of the savory flavor it gives-off. You might remember sage as a grayish green color shrub with a silvery bloom covering and is normally eaten fresh as a leaf, dried on bottles, powdered or lightly ground.
Only folks from the Mediterranean Sea outskirts, have the fortunate opportunity to have grown these special plants and have been a staple for food and medicine for thousands of years. Romans and Greeks also have used sage as a form of medicinal plant and for other purposes such as meat preservation and mouth antioxidant. Sage is also rich in Vitamin K and a bountiful source of Vitamin A.
Sage’s main component which make it beneficial than ever are a variety of volatile oil mix, flavonoids, phenolic acids and many more. Some of phenolic acids found in sage are apigentin, diosmetin and leutolin. One of the most notable components that are making sage a craze is rosmarinic acid, named after its sister herb rosemary and also found in mint leaves and eucalyptus.
Sage is said to aid the human body in reducing inflammatory responses by apprehending concentrations of inflammatory molecules like leukotriene. The rosmarinic acid also had been known to be an antioxidant. Sage is a great help in stabilizing oxygen-related metabolism and adeptly assisting the body’s neurons in avoiding oxygen-based damage to the littlest of cells. One of the many diseases that can be altered by sage’s power is rheumatoid arthritis because inflammation is this herb’s greatest antagonist. The ability of sage to protect oils from oxidation has also led some companies to experiment with sage as a natural antioxidant additive for cooking oils that can extend shelf life and help avoid rancidity.
Studies had been conducted and initiated that some versions of sage like the Danshen type contains compounds like the ones seen on modern drugs to alleviate the possibility of Alzheimer’s disease.
If you don’t want to eat sage as it is, you might want to continue getting sage as a mix-up on your usual meals like your breakfast omelets, as an inclusion to your salad, as a marinade or as an additive to your tomato-based dishes.
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