Background: The 2015 Nobel Prize in Medicine, awarded for the discovery of artemisinin in Artemisia annua , reignited interest in aromatic plants, including Artemisia absinthium L. This article delves into the historical, ethnopharmacological and medicinal significance of A. absinthium , examining its bitter taste noted since ancient Greek times and its association with medicinal properties throughout history. Despite being banned in the 20th century due to perceived health risks; recent research has led to the reconsideration of A. absinthium 's potential applications. This study focuses on the prebiotic efficacy of essential oils (EOs) from two Artemisia species: A. absinthium and A. annua .
Materials and Methods: A broth microdilution test, growth curve test and in vivo models were used to study the impact of low doses (from 0.5% v / v to 0.00048 v / v ) of Artemisia spp-EO on the three probiotic strains ( Lactobacillus , Lactobacillus casei and Saccharomyces boulardii ).
Results: These essential oils, when used in minimal concentrations (lower than 0.06% v / v ), are safe and exhibit prebiotic effects on major probiotic strains, supporting the traditional culinary use of Artemisia spp.
Conclusion: This research opens avenues for potential applications in the food industry, emphasizing the need for further exploration into the prebiotic properties of Artemisia spp-EOs and their influence on the microbiota.