Fields of Melissa(Northern Italy) are under the process of conversion to bio. Multiple harvests are conducted during the year, using a specific machine built based on our projects. The raw material is dried at a set temperature in a particular oven that allow the reduction/drop of moisture without causing damage to the characteristics of the crop and its content in rosmarinic acid.
Melissa officinalis is a perennial herbaceous plant in the family of Lamiaceae, 40-50cm tall, with an intense lemon scent, originally from the Mediterranean area. Contains flavonoids(luteolin,quercetin,apigenin), polyphenols(caffeic acid and its derivates), essential oil made mainly by monoterpenes(citronellal aldehyde, geranial, neral and related alcohols) and sesquiterpenes(β-Caryophyllene and Germacrene D).
Melissa Officinalis finds many uses in food and liquors industries as flavoring either in nutraceutical and pharmaceutical sectors. European Pharmacopoeia(PhEur) say the dried leaves of Melissa(Melissae Folium) should contain more than 4% of total hydroxycinnamic derivates, expressed as rosmarinic acid and calculated on the dried drug.
The German Commission E recommend this plant for nervous disorders of sleep and gastrointestinal colic, interesting results have been noticed on the Alzheimer’s disease treatment. Other dermatological studies have found benefits on the treatment of Herpes simplex.