Antioxidant activities of polyphenols from sage (Salvia officinalis)

By Yinrong Lu, L. Foo. 2001

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Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. (2008, background): “The antioxidant activity of O. basilicum essential oils might be attributed to the presence of other phenolic compounds (Lu & Foo, 2001).”
Physiological and antioxidant responses of Mentha pulegium (Pennyroyal) to salt stress (2010, background): “The DPPH� is a stable radical with a maximum absorption at 517 nm that can readily undergo scavenging by an antioxidant ( Lu and Yeap Foo 2001 ).”
Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts (2017, background): “Lu and Yeap Foo studied Salvia ofﬁcinalis (L.) for its antioxidant activity and polyphenol content and reported that rosmarinic acid and various catechols were responsible for the radical scavenging activity and caffeic acid was responsible for the xanthine oxidase (EC 1.17.3.2) inhibition [77].”
Factors impacting on the microbiological quality and safety of processed hake (2010, neutral): “Salvianolic acid, a rosmarinic acid dimer isolated from Salvia officinalis, had a very strong free radical-scavenging activity for DPPH and superoxide anion radicals (Lu and Foo, 2001; Orhan et al., 2007).”