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<p><i>Artemisia argyi</i> H. Lév. &amp; Vaniot, also known as mugwort, wild <i>Artemisia argyi</i>, etc., is a perennial herb of the Asteraceae family. It has a long history of applications in food and traditional medicine. Modern studies have shown that it contains various ingredients with a wide range of bioactivities. However, the research and application of <i>Artemisia argyi</i> still face some challenges, such as unclear functional mechanisms, non-uniform quality standards. To get the most current understanding of <i>Artemisia argyi</i> research, we searched PubMed, ScienceDirect, Springer, and the China National Knowledge Infrastructure, and CQVIP Network Database using keyword "<i>Artemisia Argyi</i>" alone and in combination with chemical composition and functional characteristics for its history of use, botanical characteristics, chemical composition, pharmacological effects, edible value, safety, and industry status. The relevant literature published from 2000 to the present was included. The search results indicate that <i>Artemisia argyi</i> has been used in food and medicine for a long time. Its fresh and tender leaves have been used to prepare food, and its aged leaves have been used for medicinal purposes. Various active components have been identified in volatile oil, and extracts derived from <i>Artemisia argyi</i>. The research of the fresh and tender leaves has been limited. Clearly, more works are anticipated to thoroughly investigate <i>Artemisia argyi</i>, to establish standards for its uses as a food and medicine homology, and to fully develop its applications to promote individual and population health. Future research should prioritize elucidating its pharmacological mechanisms, particularly anti-inflammatory and antioxidant pathways, while strengthening assessments of edible safety, nutritional composition, and bioactive profiles. Such efforts will advance the rational utilization of <i>Artemisia argyi</i> in both medical and food industries, fostering its broader applications in disease management and functional food development.</p>

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The current understanding of Artemisia argyi as a potential food and medicine homology

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年4月21日

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  • Jie Pan,
  • Mingjia Liu,
  • Xiaoyan Qin,
  • Fang Yang

摘要

Artemisia argyi H. Lév. & Vaniot, also known as mugwort, wild Artemisia argyi, etc., is a perennial herb of the Asteraceae family. It has a long history of applications in food and traditional medicine. Modern studies have shown that it contains various ingredients with a wide range of bioactivities. However, the research and application of Artemisia argyi still face some challenges, such as unclear functional mechanisms, non-uniform quality standards. To get the most current understanding of Artemisia argyi research, we searched PubMed, ScienceDirect, Springer, and the China National Knowledge Infrastructure, and CQVIP Network Database using keyword "Artemisia Argyi" alone and in combination with chemical composition and functional characteristics for its history of use, botanical characteristics, chemical composition, pharmacological effects, edible value, safety, and industry status. The relevant literature published from 2000 to the present was included. The search results indicate that Artemisia argyi has been used in food and medicine for a long time. Its fresh and tender leaves have been used to prepare food, and its aged leaves have been used for medicinal purposes. Various active components have been identified in volatile oil, and extracts derived from Artemisia argyi. The research of the fresh and tender leaves has been limited. Clearly, more works are anticipated to thoroughly investigate Artemisia argyi, to establish standards for its uses as a food and medicine homology, and to fully develop its applications to promote individual and population health. Future research should prioritize elucidating its pharmacological mechanisms, particularly anti-inflammatory and antioxidant pathways, while strengthening assessments of edible safety, nutritional composition, and bioactive profiles. Such efforts will advance the rational utilization of Artemisia argyi in both medical and food industries, fostering its broader applications in disease management and functional food development.