Abstract
Sage (Salvia officinalis) is a medicinal plant commonly used in traditional medicine, particularly in the form of herbal tea. Sage tea is used, among others, in cases of dyspepsia, rheumatism, and excessive sweating and is known for its positive effects on oxidative stress. However, the impact of digestion on sage phenolic stability and antiglycoxidant properties is not known. This study aimed to assess the influence of the digestive process on phenolic contents, antiglycoxidant activities, and xanthine oxidase inhibition capacity using an in vitro simulated digestion model. Total polyphenol content was not altered by the digestion process, despite a moderate but significant decrease in total flavonoid and phenolic acid contents. HPLC analysis confirmed a significant drop in luteolin 7-O-glucuronide and rosmarinic acid contents (the main sage polyphenolic compounds) after the intestinal stage. However, simulated digestion did not generally alter antioxidant activities nor antiglycant activity and xanthine oxidase inhibition capacity. Consequently, the present study confirmed the potential bioaccessibility of sage tea polyphenolic compounds and suggested that sage tea could exert beneficial effects in view of its preserved antiglycoxidant properties after in vitro simulated digestion.
Published Version
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