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This is Sage.

Benefits

1. Gum health

2. Oral and throat health

3. Excessive sweating

4. Menopause and hot flashes

5. Anti-bacterial

6. Anti-fungal

7. Alzheimer's

Description

Sage is most commonly used for gum health, tonsillitis, laryngitis, and sore throat. Sage is also used in medicine for excessive sweating, hot flashes, and night sweats, making it useful for women with menopause.

This aromatic herb is a powerful antioxidant, anti-bacterial and anti-fungal. Studies have shown that it can even improve cognitive function in Alzheimer’s patients.

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Research

Gum Health

Anti-Inflammatory Effect of Sage (Salvia Officinalis) Extracts

Fawzi, M., Kadhem, Z., Farhan, S., Iraqi Dental Journal, 2017

Tonsillitis

TBD

Alacid, F., Aguayo, E., Carrasco, M., Martínez, I., Tarazona-Díaz, M., Journal of Agricultural and Food Chemistry

Laryngitis

TBD

Alacid, F., Aguayo, E., Carrasco, M., Martínez, I., Tarazona-Díaz, M., Journal of Agricultural and Food Chemistry

Treats Sore Throat

Efficacy and tolerability of a spray with Salvia officinalis in the treatment of acute pharyngitis

Hubbert, M., Sievers, H., Lehnfeld, R., Kehrl, W., European Journal of Medical Research, 2006

Prevents Excessive Sweating

Menopause & Hot Flashes

The effect of Saliva officinalis extract on the menopausal symptoms in postmenopausal women: An RCT

Dadfar, F., Bamdad, K., International Journal of Reproductive Biomedicine, 2019

Cognitive Function in Alzheimer's Patients

Salvia officinalis extract in the treatment of patients with mild to moderate Alzheimer’s disease

Akhondzadeh, S., Noroozian, M., Mohammadi, M., Ohadinia, S., et al., Journal of Clinical Pharmacy and Therapeutics, 2003

Anti-Bacterial

In vitro synergistic antibacterial activity of Salvia officinalis L. and some preservatives

Stanojevic, D., Comic, L., Stefanovic, O., Solujic-Sukdolak, S., Archives of Biological Sciences, 2010

Anti-Fungal

Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.

Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., et al., Food Chemistry, 2015

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