Also known asSalvia miltiorrhiza, red-rooted sage, salvia root, dan shen.IntroductionRed Sage is an herbaceous perennial native to China. The “red” part of its name comes from the red color of the roots; the flowers themselves are large, fragrant clusters of purple or violet.ConstituentsTanshinones I, IIA, IIB, V and VI, isotanshinones I and II, cryptotanshinone, isocryptotanshinone, dihydrotanshinone, hydroxytanshinone IIA and methyltanshinonate, tanshinol I and tanshinol II, tanshindiols A, B and C, nortanshinone and 3-?-hydroxytanshinone IIA, miltirone, Ro-090680, salvinone, salvianolic acids A and B, rosmarinic acid, danshensu, protocatechuic aldehyde, protocatechuic acid, oleanolic acid, feruginol, dehydromiltirone, ?-sitosterol, and vitamin E.Parts UsedDried rootTypical PreparationsTypically used as either a tea or a liquid extract.SummaryRed Sage has been employed in traditional Chinese medicine for centuries.PrecautionsUse of tincture made from Red Sage may cause severe itching, stomachache, or reduced appetite. Consult your physician before using Red Sage if you are taking warfarin, as red sage may enhance the effects.For educational purposes only This information has not been evaluated by the Food and Drug Administration.This information is not intended to diagnose, treat, cure, or prevent any disease.