COMPARISON BETWEEN THE CHEMICAL COMPOSITIONS AND THE IN-VITRO ANTIDIABETIC AND ANTI-INFLAMMATORY ACTIVITIES OF SALVIA LIBANOTICA’ AND SALVIA OFFICINALIS’ LEAVES ESSENTIAL OILS
Sirine Chehade, Marwa Kobeissy, Hussein Kanaan and Marianne Haddad*
ABSTRACT
Salvia (Sage) species have drawn a great attention of researchers all around the world due to their countless benefits to support their traditional uses and to find new biological effects. These properties are affected by several environmental factors, which may explain the differences in the magnitude of the reported biological effects between cultivation regions. The purpose of this study was to cultivate S. officinalis in Lebanon and to collect Lebanese endemic S. libanotica to extract their leaves’ essential oil (EO) by hydrodistillation using the Clevenger apparatus, to determine the chemical composition, and to evaluate the antidiabetic and anti-inflammatory activities of their EOs using the α-glucosidase and the albumin denaturation inhibition assays, respectively. S. officinalis (1.75% w/w) had a higher EO yield than S. libanotica (0.86% w/w). Eucalyptol and camphor were the main components detected in the two species EO. S. officinalis exhibited an anti-diabetic effect at lower concentrations (5 and 10%) than S. libanotica, however, both species induced at the highest concentration used (75%) a similar α-glucosidase inhibition. Furthermore, the anti-inflammatory effect of the two species was not statistically different at low concentrations (1, 2.5, and 5%), however, at the concentrations of 10 and 15%, S. libanotica still had a residual anti-inflammatory effect whereas S. officinalis did not. The current study demonstrated early evidence of distinguished anti-diabetic and anti-inflammatory effects induced by the EO of Lebanese S. officinalis and S. libanotica.
Keywords: Salvia officinalis, Salvia libanotica, essential oil, antidiabetic, and anti-inflammatory effects.
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