Red sage (Salvia miltiorrhiza) is a plant belonging to the Lamiaceae family, like oregano, rosemary or thyme. Due to its supposed beneficial properties, it has been used over the years in Eastern culture, establishing itself as a fundamental component of traditional Chinese medicine, where it is known as d?nsh?n.
The pharmacopoeias of Europe and China, the books where information on products with medicinal properties is compiled, indicate that the beneficial compounds in red sage are obtained from its root and rhizome. They also point out that it can be collected both in spring and autumn.
Beyond popular wisdom, science has identified more than one hundred compounds in this plant, among which salvianolic acids A and B stand out. As we will see later, the qualities of these substances could provide a pharmacological solution to celiac disease. , something that has not existed until now and that would be the best news for those who suffer from this disease.
But are all sage species the same? No, there are more than a thousand around the world, and some are also highly appreciated. Thus, Salvia officinalis, known as common sage, has traditionally been used for its antibacterial, antiviral and antifungal properties. Thanks to its richness in essential oils and antioxidants, it is used to treat inflammation of the throat and indigestion, common ailments at this time of year.
Salvia divinorum, known as “sage of the fortune tellers”, has its origin in Mexico and stands out for its use in the shamanic rituals of indigenous cultures. The leaves of this plant contain psychoactive components, such as salvinorin, which generates hallucinogenic effects.
As for our protagonist, red sage, it has been associated with antioxidant and cardioprotective properties, anti-inflammatory effects and the ability to prevent the formation of blood clots. In addition, it has been used for years to treat menstrual problems and relieve postpartum abdominal pain. Scientific trials attempt to validate these hypothetical virtues.
Due to the varied composition of sage, researchers continue to search for new uses for this plant. Thus, a recent study draws attention to the anti-inflammatory effect of salvianolic acid to treat intestinal diseases such as celiac disease.
We are talking about a pathology classified as an autoimmune disease, that is, triggered by our own immune system. Approximately 1.4% of the world’s population is affected by this disease, and it can reach almost 5.6% in specific populations such as the African Sahrawi.
It manifests itself as inflammation of the intestine that prevents proper absorption of nutrients. Although little is still known about its origins, gluten ingestion emerges as the main triggering agent of inflammation and other associated symptoms, such as diarrhea, abdominal pain and headache.
Gluten is a protein of low nutritional value found in the seeds of cereals such as wheat, rye and barley, the most consumed on the European continent. Currently, the vast majority of processed foods usually contain wheat flour in their composition, so gluten is everywhere.
As there is still no pharmacological treatment for this disease, people with celiac disease can only choose, today, to completely eliminate gluten from their diet.
That is why the study cited above is so relevant, which demonstrates how salvianolic acid could prevent the inflammation caused by cereal protein in the intestinal cells of these patients, helping to reduce typical symptoms such as abdominal pain and heaviness after meals. .
Although gluten is the trigger for celiac disease, this disease is influenced by a set of biological causes, such as those studied by epitranscriptomics. This new field of research seeks to understand certain chemical modifications suffered by ribonucleic acids (RNA) that can change the expression of some genes.
The most common chemical modification is known as m6A methylation (N6-Methyladenosine), and is associated with inflammation in intestinal cells, as has been proven.
Returning to the question of how salvianolic acid can help in celiac disease, it seems that this compound would function as a “switch” on m6A methylation, temporarily blocking the inflammatory molecular pathway that is activated after gluten ingestion.
Although it is still early to call the shots, red sage – and in particular, salvianolic acid – is emerging as a preferred target for future clinical trials to treat celiac disease. Perhaps the long-awaited moment is closer when those affected by this insidious pathology can once again eat foods with gluten.
This article was originally published on The Conversation.
Guillermo Cásedas López is an associate professor at the University of San Jorge, and Henar Rojas Márquez works in the Department of Genetics, Physical Anthropology and Animal Physiology at the University of the Basque Country/Euskal Herriko Unibertsitatea.
