Summer savory (Satureja hortensis L., Lamiaceae) is used in several regions of the world as a spice and folk medicine. Anti-inflammatory and cytoprotective effects of S. hortensis and of its rosmarinic acid-rich phenolic fraction have been demonstrated in animal trials. However, previous studies of rosmarinic acid in cell models have yielded controversial results. In this study, we investigated the effects of summer savory extracts on H2O2-challenged human lymphoblastoid Jurkat T cells. LC-MS analysis confirmed the presence of rosmarinic acid and flavonoids such as hesperidin and naringin in the phenolic fraction. Adding 25 or 50？μM of H2O2 to the cell culture caused oxidative stress, manifested as generation of superoxide and peroxyl radicals, reduced cell viability, G0/G1 arrest, and enhanced apoptosis. This stress was significantly alleviated by the ethanolic and aqueous extracts of S. hortensis and by the partially purified rosmarinic acid fraction. The application of an aqueous S. hortensis extract doubled the activity of catalase and superoxide dismutase in the cells. The production of IL-2 and IL-10 interleukins was stimulated by H2O2 and was further enhanced by the addition of the S. hortensis extract or rosmarinic acid fraction. The H2O2-challenged Jurkat cells may serve as a model for investigating cellular mechanisms of cytoprotective phytonutrient effects. 1. Introduction Summer savory (Satureja hortensis L.) is an herb of the Lamiaceae family that is used in cooking and folk medicine in several regions of the world [1]. In Georgia, dried and ground summer savory (local name kondari) is one of the most popular spices, used either on its own or as an ingredient in spice blends. In addition, from ancient times, it has been known locally as an antimicrobial folk remedy for gastrointestinal problems [2]. Indigenous landraces of summer savory are cultivated in Georgia [3]. The leaves of summer savory are rich in phenolic compounds, particularly rosmarinic acid and flavonoids, which account for the high antioxidant capacity of these leaves [4, 5]. In our previous study of Georgian spices, we found that kondari had one of the highest total phenolic content levels and one of the highest hydrophilic antioxidant capacity levels [6]. Rosmarinic (α-O-caffeoyl-3,4-dihydroxy-phenyl lactic) acid was found to be the major compound in ethanolic extracts of summer savory and some other Lamiaceae herbs [4]. Rosmarinic acid is a phenylpropanoid derivative that is the second most common ester of caffeic acid in the plant kingdom. Animal studies have revealed
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