Anti-stress effects of lemon balm-containing foods

Research output: Contribution to journalArticle

Published copy (DOI)

Author(s)

  • Andrew Scholey
  • Amy Gibbs
  • Christopher Neale
  • Naomi Perry
  • Anastasia Ossoukhova
  • Vanessa Bilog
  • Marni Kras
  • Claudia Scholz
  • Mathias Sass
  • Sybille Buchwald-Werner

Department/unit(s)

Publication details

JournalNutrients
DatePublished - 28 Oct 2014
Issue number11
Volume6
Number of pages17
Pages (from-to)4805-4821
Original languageEnglish

Abstract

Lemon balm (Melissa officinalis) has been used historically and contemporarily as a modulator of mood and cognitive function, with anxiolytic effects following administration of capsules, coated tablets and topical application. Following a pilot study with lemon balm extract administered as a water based drink, which confirmed absorption of rosmarinic acid effects on mood and cognitive function, we conducted two similar double-blind, placebo-controlled, crossover studies. These evaluated the mood and cognitive effects of a standardised M. officinalis preparation administered in palatable forms in a beverage and in yoghurt. In each study a cohort of healthy young adults’ self-rated aspects of mood were measured before and after a multi-tasking framework (MTF) administered one hour and three hours following one of four treatments. Both active lemon balm treatments were generally associated with improvements in mood and/or cognitive performance, though there were some behavioral “costs” at other doses and these effects depended to some degree on the delivery matrix.

    Research areas

  • Cognitive performance, Functional food, Lemon balm, Melissa officinalis, Stress

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