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 agolden
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.
