Acmella Identification, Applications and Use as an Emerging Food Source

What is it about?

Acmella oleracea commonly known as the "toothache plant," is an annual herb from the Asteraceae family, known for its unique cylindrical, discoid, golden-yellow capitula with red tips. Cultivated worldwide, it has diverse uses in horticulture, pharmacology (anti-inflammatory, antimicrobial, anesthetic, antioxidant, antiseptic, antiobesity, and anticancer), insecticides, personal care, and culinary applications. Its primary active compound, spilanthol, is responsible for its distinctive sensory effects. While its potential in multidisciplinary fields has been widely explored, its use in the food industry remains under-researched, presenting opportunities for future studies. This review highlights its growing conditions, identification, edibility, functional properties, and phytochemicals, emphasizing its potential in food production.

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Why is it important?

The importance of Acmella oleracea lies in its diverse applications and untapped potential, especially in the food industry: Pharmacological Benefits: It possesses significant medicinal properties, including anti-inflammatory, antimicrobial, anesthetic, antioxidant, antiseptic, antiobesity, and anticancer effects. These benefits make it valuable for the development of therapeutic treatments and personal care products. Unique Sensorial Effects: The plant contains spilanthol, a bioactive compound responsible for its distinctive tingling sensation, which is widely used in oral care products and could have innovative applications in the culinary world. Insecticidal Properties: Its natural insecticidal qualities make it a sustainable option for pest control in agriculture and personal care. Commercial Product Development: Many commercial products have been developed using Acmella oleracea, demonstrating its economic potential across various industries, from healthcare to cosmetics. Food Industry Potential: Despite its well-researched pharmacological uses, its application in the food industry is still largely unexplored. This opens opportunities for research into its potential as a functional food ingredient, adding value to food production.

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