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This research article evaluates the antioxidant activity and polyphenol content of ethanol extracts from Salvia officinalis L. and Salvia sclarea L., highlighting their potential as sources of antioxidants for pharmaceutical and food industries. The study found significant levels of polyphenols, flavonoids, and phenolic acids in both species, with strong correlations between antioxidant activity and polyphenol content. The findings suggest that extracts from these plants, particularly from leaves and inflor

Author

leavittvinn

Language

EN