Comparative in vitro analysis of the antioxidant, antigenotoxic, and anti-inflammatory properties of summer and winter savory (Satureja spp.)

Abstract

Satureja spp. (Lamiaceae) have been used in traditional medicine as muscle pain relievers, tonics, and carminative agents to treat stomach and intestinal disorders. Satureja hortensis L. (summer savory) is among the best-known of the savory genus. It is used as a spice and for digestion improvement. S. montana L. (winter savory) has a similar application and is widely used in Serbia as a tea. This study aimed to analyze and compare the biological activities of S. hortensis and S. montana methanolic extracts. Both extracts showed good antioxidant properties, higher for S. hortensis in comparison to S. montana extract. The S. hortensis and S. montana extracts were investigated in vitro for the ability to prevent the oxidative damage of DNA induced by hydroxyl and peroxyl radicals. According to the relative electrophoretic band densities at various concentrations (25, 50, 100, and 200 μg/mL), both extracts showed a significant reduction of DNA damage against oxidative changes caused by the free radicals (HO· and HOO·). The anti-inflammatory activity was assessed based on the inhibition of cyclooxygenase-1 and -2 (COX-1 and COX-2) activities. The results for S. hortensis and S. montana methanolic extracts showed strong inhibition of COX-1 (90.87 and 87.03%, respectively) and COX-2 (66.98 and 59.56%, respectively) activities at 50 μg/mL. The obtained results suggest deeper investigations of pharmacological potential and mechanistic studies of both Satureja spp.