Report for: Determination of the biologically active flavour substances thujone and camphor in foods and medicines containing sage (Salvia officinalisL.)

Title	Determination of the biologically active flavour substances thujone and camphor in foods and medicines containing sage (Salvia officinalisL.)
Published in	BMC Chemistry, July 2011
DOI	10.1186/1752-153x-5-44
Pubmed ID	21777420
Authors	Stephan G Walch, Thomas Kuballa, Wolf Stühlinger, Dirk W Lachenmeier
Abstract	The sage plant Salvia officinalis L. is used as ingredient in foods and beverages as well as in herbal medicinal products. A major use is in the form of aqueous infusions as sage tea, which is legal to be sold as either food or medicine. Sage may contain two health relevant substances, thujone and camphor. The aim of this study was to develop and validate an analytical methodology to determine these active principles of sage and give a first overview of their concentrations in a wide variety of sage foods and medicines.

X Demographics

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Country	Count	As %
Germany	1	50%
Unknown	1	50%

Type	Count	As %
Members of the public	1	50%
Scientists	1	50%

Mendeley readers

The data shown below were compiled from readership statistics for 64 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Readers by professional status	Count	As %
Student > Bachelor	12	19%
Student > Ph. D. Student	10	16%
Student > Master	7	11%
Unspecified	4	6%
Professor > Associate Professor	4	6%
Other	12	19%
Unknown	15	23%

Readers by discipline	Count	As %
Agricultural and Biological Sciences	15	23%
Chemistry	9	14%
Biochemistry, Genetics and Molecular Biology	6	9%
Medicine and Dentistry	5	8%
Unspecified	4	6%
Other	6	9%
Unknown	19	30%

Determination of the biologically active flavour substances thujone and camphor in foods and medicines containing sage (Salvia officinalisL.)