Artemisia spp. Essential Oils: From Their Ethnobotanical Use to Unraveling the Microbiota Modulation Potential

Abstract

Background. The 2015 Nobel Prize in Medicine, awarded for the discovery of artemisinin in Artemisia annua, reignited interest in aromatic plants, including Artemisia absinthium L. This article delves into the historical, ethnopharmacological and medicinal significance of A. absinthium, examining its bitter taste noted since ancient Greek times and its association with medicinal properties throughout history. Despite being banned in the 20th century due to perceived health risks; recent research has led to the reconsideration of A. absinthium’s potential applications. This study focuses on the prebiotic efficacy of essential oils (EOs) from two Artemisia species: A. absinthium and A. annua. Materials and methods. A broth microdilution test, growth curve test and in vivo models were used to study the impact of low doses (from 0.5% v/v to 0.00048 v/v) of Artemisia spp-EO on the three probiotic strains (Lactobacillus, Lactobacillus casei and Saccharomyces boulardii). Results. These essential oils, when used in minimal concentrations (lower than 0.06% v/v), are safe and exhibit prebiotic effects on major probiotic strains, supporting the traditional culinary use of Artemisia spp. Conclusion. This research opens avenues for potential applications in the food industry, emphasizing the need for further exploration into the prebiotic properties of Artemisia spp-EOs and their influence on the microbiota.

Ethnobotany of Zmeyovski pelin: A Traditional Artemisia-Flavored Wine from Bulgaria

“…Artemisia vulgaris is used (together with other Artemisia taxa known as génépi) as a substitute for A. eriantha in traditional Italian liqueurs [68]. The species is also known as a traditional edible plant, mostly in Asian cultures, but is also consumed in some regionally specific local foods in Bulgaria and Poland [69][70][71][72]. While A. vulgaris is considered safer than A. absinthium, substantial differences were found between phytochemical profiles of samples from different origins; therefore A. vulgaris should be used with caution as well, especially in combination with A. absinthium and Salvia officinalis [73,74].…”