Henna, scientifically known as Lawsonia inermis, is long used for its therapeutic benefits in several civilisations. This study examines the antibacterial, anticancer, and antioxidant properties of the leaf extract from L. inermis. The phytochemical study indicated the existence of alkaloids, flavonoids, glycosides, phenolic compounds, and tannins. GC–Mass Spectrometry detected notable bioactive chemicals, including tetracosamethyl-cyclododecasiloxane and cyclohexasiloxane. The extracts demonstrated strong antioxidant properties, as evidenced by their values of 254.32 and 121.25%, as well as their high FRAP values, demonstrating their effective ability to scavenge radicals. The antibacterial effectiveness, assessed by the disc-diffusion technique, demonstrated substantial inhibition zones against both Gram positive and Gram-negative microorganisms. The MTT experiment exhibited significant anticancer efficacy against MCF‑7 breast cancer cell lines, with an IC₅₀ value of 1.682 μg/mL. The results indicate that extracts from L. inermis contain significant bioactive substances that have the potential to be utilised in the development of innovative medications aimed at addressing oxidative stress, bacterial infections, and cancer.

Sage extract was created by researchers using a water solvent at extraction levels of 3%, 5%, 7%, and 10% before being added to lab-made yogurt. These yogurt test tubes were kept at 4°C throughout the 14 days. A laboratory test was conducted to determine the antioxidant activity of the components of the bioactive extract all of which performed better than the control. The plant's chemical analysis revealed that the extract contains active ingredients detected by high-performance liquid chromatography with antioxidant properties comparable to those of BHT and synthetic ascorbic acid. Previous phytochemical studies confirmed that sage contains active compounds with antioxidant potential, suggesting its possible application as a natural alternative to synthetic antioxidants such as BHT and ascorbic acid, and even outperforming ascorbic acid in DPPH radical scavenging tests. The value of sage extract was 81.85±0. 38. After storage, yogurt samples showed a significant increase in titratable acidity and a decrease in pH they reached (4.28±0.06, 4.34±0.07, 4.41±0.07, 4.56±0.08, 4.71±0.1) respectively immediately after manufacturing and increased at the end of the storage period for all treatments. The DPPH radical scavenging test showed that the addition of stage extract significantly enhanced yogurts antioxidant activity. Yogurt with the different sage extracts had better sensory qualities than the control treatment; the 5% extract treatment was the best. The efficacy of sage extract as a natural preservative was demonstrated by the fortified yogurt's ability to maintain acceptable quality and storage conditions for 14 days.