Research Advances on Health Effects of Edible Artemisia Species and Some Sesquiterpene Lactones Constituents

Abstract

The genus Artemisia, often known collectively as “wormwood”, has aroused great interest in the scientific community, pharmaceutical and food industries, generating many studies on the most varied aspects of these plants. In this review, the most recent evidence on health effects of edible Artemisia species and some of its constituents are presented and discussed, based on studies published until 2020, available in the Scopus, Web of Sciences and PubMed databases, related to food applications, nutritional and sesquiterpene lactones composition, and their therapeutic effects supported by in vivo and clinical studies. The analysis of more than 300 selected articles highlights the beneficial effect on health and the high clinical relevance of several Artemisia species besides some sesquiterpene lactones constituents and their derivatives. From an integrated perspective, as it includes therapeutic and nutritional properties, without ignoring some adverse effects described in the literature, this review shows the great potential of Artemisia plants and some of their constituents as dietary supplements, functional foods and as the source of new, more efficient, and safe medicines. Despite all the benefits demonstrated, some gaps need to be filled, mainly related to the use of raw Artemisia extracts, such as its standardization and clinical trials on adverse effects and its health care efficacy.

Extraction of Natural Dye from Aerial Parts of Argy Wormwood Based on Optimized Taguchi Approach and Functional Finishing of Cotton Fabric

“…Little work has been performed on the optimization of extraction and dyeing conditions to reduce the variation in final color in the past. The present study focused on extracting the dye from the aerial parts of Argy wormwood (AWW) ( Artyemisia argyi ), commonly known as Chinese mugwort, a native Chinese medicinal plant with a long history of use in Chinese foods as a colorant and flavor enhancing agent [ 14 , 15 ]. Apart from its usage as a bio-colorant, the crude extract of AWW is used as a therapeutic drug (known as “QI AI”), for the treatment of abdominal pain, menstrual irregularities, asthma, bronchitis, etc.…”

Artemisia abrotanum L. (Southern Wormwood)—History, Current Knowledge on the Chemistry, Biological Activity, Traditional Use and Possible New Pharmaceutical and Cosmetological Applications

“…The leaves of A. abrotanum , due to their pleasant aroma, are used to flavour meats, salads, and cottage cheese. As flavourings, they are sometimes added to confectionery as well as to alcoholic beverages such as vermouths and liqueurs [ 13 , 33 , 41 ]. The herb of A. abrotanum can be found as an ingredient in teas [ 41 ].…”

“…Apart from the essential oil, the coumarins, phenolic acids and flavonoids present in the chemical composition of the plant are also responsible for the abovementioned biological effects. This species is also traditionally an object of interest of the food industry [ 13 ]. A recent development was its approval by the European CosIng (Cosmetic Ingredients) database for use in the production of cosmetics and its growing role as a cosmetic plant [ 14 ].…”

Antioxidant and Mitochondria-Targeted Activity of Caffeoylquinic-Acid-Rich Fractions of Wormwood (Artemisia absinthium L.) and Silver Wormwood (Artemisia ludoviciana Nutt.)

“…is a tribe of small herbs and shrubs distributed in the northern temperate areas [ 1 ]. Various species have aroused great interest in pharmaceutical and food production, generating much research on the most varied aspects of Artemisia plants [ 2 ]. Artemisia species possess antibacterial, antiviral [ 3 ], antiparasitic, antifungal [ 4 ], nematicidal, and insecticidal properties, which generally contribute significantly to the safeguarding of the plant [ 5 , 6 ].…”