foods Review Research Advances on Health Effects of Edible Artemisia Species and Some Sesquiterpene Lactones Constituents Antoaneta Trendafilova 1,* , Laila M. Moujir 2, Pedro M. C. Sousa 3 and Ana M. L. Seca 4,5,* 1 Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., bl. 9, 1113 Sofia, Bulgaria 2 Department of Biochemistry, Microbiology, Genetics and Cell Biology, Facultad de Farmacia, Universidad de La Laguna, 38206 La Laguna, Tenerife, Spain;
[email protected] 3 Faculty of Sciences and Technology, University of Azores, 9500-321 Ponta Delgada, Portugal; sdoffi
[email protected] 4 cE3c—Centre for Ecology, Evolution and Environmental Changes/Azorean Biodiversity Group & Faculty of Sciences and Technology, University of Azores, Rua Mãe de Deus, 9500-321 Ponta Delgada, Portugal 5 LAQV-REQUIMTE, University of Aveiro, 3810-193 Aveiro, Portugal * Correspondence:
[email protected] (A.T.);
[email protected] (A.M.L.S.); Tel.: +359-2-960-6144 (A.T.); +351-296-650-174 (A.M.L.S.) Abstract: The genus Artemisia, often known collectively as “wormwood”, has aroused great interest in the scientific community, pharmaceutical and food industries, generating many studies on the most varied aspects of these plants. In this review, the most recent evidence on health effects of edible Artemisia species and some of its constituents are presented and discussed, based on studies published until 2020, available in the Scopus, Web of Sciences and PubMed databases, related to food applications, nutritional and sesquiterpene lactones composition, and their therapeutic effects supported by in vivo and clinical studies.