Acmella oleracea Plant; Identification, Applications and Use as an Emerging Food Source – Review

ABSTRACT

Acmella oleracea (L.) R.K.Jansen belongs to the family Asteraceae is generally called “toothache plant”. Though Acmella genus has complex patterns, the cylindrical discoid capitula which owe a golden yellow color with red tip make it unique. It is an annual herb, occurring around the world and, is cultivated for horticultural, pharmacological (anti-inflammatory, antimicrobial, anesthetic, antioxidant, antiseptic, antiobesity and anticancer), insecticidal, personal care and culinary purposes. Spilanthol is the major alkamide available in Acmella plant, responsible for its unique sensorial effects. There have been remarkable promote in A.oleracea herb in multidisciplinary studies, and anumber of commercial products have been invented over the years. Its application in the food industry has been scarcely explored and make opportunities for further research. This review provides an updated overview of the growing conditions of the plant, identification methods, edibility as food, functional properties, phytochemicals, and other applications which opens future applications in food production.

KEYWORDS:

• Acmella oleracea
• food applications
• functional property
• spilanthol
• antimicrobial

Conflict of interests

The authors declare that they have no conflict of interests.

Correction Statement

This article has been republished with minor changes. These changes do not impact the academic content of the article.

Additional information

Funding

This work was supported by the University Research Grant of University of Sri Jayewardenepura, Colombo, Sri Lanka, under [Grant ASP/01/RE/SCI/2017/22].