Salvia

This book aims to present some research papers on obtaining and using Salvia compounds in the search for health promotion and valuable products with improved quality. The chapters are illustrated and contain accessible information for an audience interested in learning about the chemical composition of the Salvia genus, their therapeutic effects, adverse effects and nutritional properties. Chapter 1, Salvia: Phenotypic properties, compounds, medicinal utilizing, genotoxic and adverse effects, prepared by Aydin et al., discusses the chemical composition of the genus, their therapeutic effects and adverse effects as a guide for future studies in order to investigate and reveal the effects of Saliva spp. by reviewing the phenotypic properties, chemical composition and effects of Salvia genus. In Chapter 2, Antimicrobial activity from essential oils obtained from plants of the genus Salvia, Sà nchez-Mendoza et al. present the results of the last nine years and provide an overview of the published data on essential oils obtained from 32 Salvia species with antimicrobial activity. In Chapter 3, Chia (Salvia hispanica L.) as an essential fatty acid and fiber content source, Schettino-Bermúdez et al. show a review of studies on the nutritional and therapeutic potential of chia seed in the inclusion in animal diets, as well as in the preparation of food for human consumption. Chapter 4, Sustainable green extraction of bioactive compound from Salvia, prepared by JakovljeviÄ et al., discusses the importance of finding an adequate solvent and method for extraction of desired bioactive components while maintaining the environmentally friendly nature of the process. In Chapter 5, Salvia divinorum: Beyond its therapeutic uses, Silva et al. perform a critical review about Salvia divinorum and its components, modes of consumption, effects, interactions, therapeutic uses, their determination in biological specimens and laboratory difficulties as well as toxicological aspects. Chapter 6, Salvia spp as an additive in diets for rabbits (Oryctolagus cuniculus), Hernà ndez et al. present a review of scientific articles to demonstrate the benefits of Salvia spp. as an additive to rabbit diets. Chapter 7, Superficial properties of proteins from Salvia hispanica L., prepared by López et al., describes the methodology carried out to study foams and emulsions including the mathematical models used for their characterization. Chapter 8, Biological properties of salvia species: an overview, prepared by Tiezzi et al., presents an overview of recent findings on salvia compounds and their biological properties.