Abstract
Artemisia annua (Quing-hao), (Fig. 1) a fern-like weed, has been used in Chinese medicine for more than 2000 years in the treatment of fever. The active principle, artemisinin (quinghaosu, QHS, artenuin), a sesquiterpene lactone with a characteristic peroxide bridge, was isolated by Chinese scientists in 1972 from the leafy portion of the plants (Klayman 1985). Assays carried out on other species of Artemisia failed to show any appreciable amount of artemisinin (TDR 1981; Klayman et al. 1984; Liersch et al. 1986). However, other species of the genus are considered important as a source of medicines and flavors. From A. douglasiana, for example was isolated dehydroleucodin (DHL), a sesquiterpene lactone with antiulcerous properties (Pestchanker et al. 1989; Pestchanker 1990). A. dracunculus, also known as tarragon, is used as a spice in cooking and to flavor vinegar, and A. absintium used in the production of volatile oils (Kennedy et al. pers. comm.).
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Paniego, N.B., Maligne, A.E., Giulietti, A.M. (1993). Artemisia annua (Quing-Hao): In Vitro Culture and the Production of Artemisinin. In: Bajaj, Y.P.S. (eds) Medicinal and Aromatic Plants V. Biotechnology in Agriculture and Forestry, vol 24. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-58062-8_5
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