<abstract xmlns="http://www.w3.org/1999/xhtml">

The purpose of the present study was to gather information about the effects of the herb Levisticum officinale (lovage) and of its phenolic ingredients and to elucidate the potential health benefits of the plant in relation to its polyphenolic content. The study was performed by searching different internet-based databases (Google Scholar, ScienceDirect, PubMed, etc.).
Levisticum officinale (lovage) is a perennial aromatic plant from the Apiaceae family. This herb is rich in essential oil and is widely used as a seasoning for culinary purposes. Lovage contains up to 860 mg GAE/100 g fresh weight phenolic substances as well. Polyphenols in L. officinale belong to the classes of flavonoids (quercetin, rutin, kaempferol and anthocyanins) and phenolic acids (chlorogenic, neochlorogenic, ferulic, gallic, ellagic). They contribute to potent antioxidant properties of the plant. Anti-inflammatory, anticancer, neuroprotective, antidiabetic, antibacterial, hepatoprotective and other properties of L. officinale extracts have also been demonstrated. Phenolic substances abundant in lovage have shown to be protective in models of osteoporosis and different cardiovascular diseases as well.
The information confirms our assumption that Levisticum officinale is not only an useful and pleasant-tasting Mediterranean-cuisine seasoning but also a herb that can contribute to the healthy lifestyle.
</abstract>

The purpose of the present study was to gather information about the effects of the herb Levisticum officinale (lovage) and of its phenolic ingredients and to elucidate the potential health benefits of the plant in relation to its polyphenolic content. The study was performed by searching different internet-based databases (Google Scholar, ScienceDirect, PubMed, etc.).
Levisticum officinale (lovage) is a perennial aromatic plant from the Apiaceae family. This herb is rich in essential oil and is widely used as a seasoning for culinary purposes. Lovage contains up to 860 mg GAE/100 g fresh weight phenolic substances as well. Polyphenols in L. officinale belong to the classes of flavonoids (quercetin, rutin, kaempferol and anthocyanins) and phenolic acids (chlorogenic, neochlorogenic, ferulic, gallic, ellagic). They contribute to potent antioxidant properties of the plant. Anti-inflammatory, anticancer, neuroprotective, antidiabetic, antibacterial, hepatoprotective and other properties of L. officinale extracts have also been demonstrated. Phenolic substances abundant in lovage have shown to be protective in models of osteoporosis and different cardiovascular diseases as well.
The information confirms our assumption that Levisticum officinale is not only an useful and pleasant-tasting Mediterranean-cuisine seasoning but also a herb that can contribute to the healthy lifestyle.

Potential health benefits of the plant <italic>Levisticum officinale</italic> (lovage) in relation to its polyphenolic content

Department of Pharmacology and Clinical Pharmacology and Therapeutics, Faculty of Medicine

Medical University “Prof. Dr. Paraskev Stoyanov”

Acta Scientifica Naturalis

This work is licensed under the Creative Commons Attribution 3.0 Public License.

Potential health benefits of the plant  (lovage) in relation to its polyphenolic content

The purpose of the present study was to gather information about the effects of the herb Levisticum officinale (lovage) and of its phenolic ingredients and to...

Potential health benefits of the plant Levisticum officinale (lovage) in relation to its polyphenolic content

Published Online: Mar 29, 2023

Page range: 16 - 36

DOI: https://doi.org/10.2478/asn-2023-0003

Keywords
polyphenols, flavonoids, phenolic acids

© 2023 Antoaneta Georgieva, published by Sciendo

This work is licensed under the Creative Commons Attribution 3.0 Public License.

Potential health benefits of the plant Levisticum officinale (lovage) in relation to its polyphenolic content

Published Online: Mar 29, 2023

Page range: 16 - 36

DOI: https://doi.org/10.2478/asn-2023-0003

Keywordspolyphenols, flavonoids, phenolic acids

© 2023 Antoaneta Georgieva, published by Sciendo

This work is licensed under the Creative Commons Attribution 3.0 Public License.

Keywords
polyphenols, flavonoids, phenolic acids