Food Chem 2020 Dec 4;333:127458. Epub 2020 Jul 4.
Agricultural Biotechnology Research Center, Academia Sinica, Taipei, Taiwan; Molecular and Biological Agricultural Sciences Program, Taiwan International Graduate Program, National Chung Hsing University and Academia Sinica, Taipei, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung, Taiwan; Graduate Program of Marine Biotechnology, National Taiwan Ocean University and Academia Sinica, Keelung, Taiwan; Department of Institute of Biotechnology, National Taiwan University, Taipei, Taiwan; Institute of Pharmacology, National Yang-Ming University, Taipei, Taiwan; Biotechnology Center, National Chung Hsing University, Taichung, Taiwan; Graduate Institute of Integrated Medicine, China Medical University, Taichung, Taiwan. Electronic address:
Artemisia species are aromatic herbs used as food and/or ethnomedicine worldwide; however, the use of these plants is often impeded by misidentification. Here, molecular and chemotaxonomic approaches were combined to assist in the morphology-based authentication of Artemisia species, and Artemisia indica and Artemisia argyi were identified. The plant extracts and compounds obtained from these species, 1,8-cineole, carveol, α-elemene, α-farnesene, methyl linolenate, diisooctyl phthalate inhibited the growth of food-borne harmful bacteria. Read More