absinthe and marijuana, respectively, interact
with a common receptor in the central ner-
vous system, no evidence of such activity
was found.^24
Antitumor activity has also been reported^25
and attributed to a flavonoid, artemisetin.^26
The essential oil and extracts of the plant
have shownin vitroantimicrobial,27–31anti-
fungal,27,31nematocidal,^32 acaricidal,^33 and
antimalarial activities.^34 In vitroantimaliarial
activity was found from two homoditerpene
peroxides isolated from the aerial parts of the
plant.^35 The oil was shown to repel mosqui-
toes, fleas, and flies.^31
TOXICOLOGY
The toxicity ofA. absinthium and thujone
remains poorly understood;^36 however, inges-
tion of large doses of thujone causes convul-
sions. Habitual use or large doses of alcoholic
drinks containingA. absinthiumhave been
associated with brain damage, epilepsy, sui-
cide, hallucinations, restlessness, insomnia,
nightmares, vomiting, vertigo, tremors, and
convulsions.37,38With the likely exception of
the latter owing to GABA-modulating activity
ofa- andb-thujones,^39 how many of these
observed toxic effects were caused by the
plant remains unknown.
Thujone is porphyrogenic and may there-
fore be hazardous to patients with defective
hepatic heme synthesis.^40 Applied externally
the essential oil is nontoxic.^41
USES
Medicinal, Pharmaceutical, and Cosmetic.
Oil is used as an ingredient in certain rubefa-
cient preparations; extracts now rarely used
internally, except in some bitter tonics for
anorexia and dyspeptic symptoms (bitter
value of at least 15,000) (BLUMENTHAL1). The
oil has been used as a fragrance component in
soaps, detergents, creams, lotions, and per-
fumes, with maximum use levels of 0.01% in
detergents and 0.25% in perfumes.^42
Food. Artemisia absinthiumis widely used
in flavoring alcoholic bitters and in vermouth
formulations; average maximum use level of
0.024% reported. The oil and extracts are also
used in alcoholic beverages as well as in other
categories of foods such as nonalcoholic bev-
erages, frozen dairy deserts, candy, baked
goods, and gelatins and puddings. Reported
average maximum use levels for the oil is
about 0.006% in the last four food categories.
The popular 19th century alcoholic bever-
age, absinthe, is made by macerating ab-
sinthium and other aromatic herbs in alcohol,
distilling the spirit, and then adding flavorings
or coloring. Absinthe was banned in many
countries soon after the turn of the 19th
century (1907 in Switzerland; 1912 in the
United States). Its sale persisted in France until
191542 where it was popular among writers
and artists, including Toulouse-Lautrec and
Vincent van Gogh, and for a time was the most
heavily consumed alcoholic beverage in the
country.^37Dietary Supplements/Health Foods. Not
commonly used; cut and sifted herb as tea
(infusion or decoction) reportedly used as a
bitter digestive stimulant (HOFFMAN); also used
in the form of an aqueous extract at doses
equivalent to 2–3 g of herb for the treatment of
anorexia, dyspeptic symptoms, and so on
(BLUMENTHAL1).Traditional Medicine. Used as an aromatic
bitter for promoting appetite, for strengthen-
ing the system in colds and flu, and as cho-
leretic for liver and gallbladder disorders,
usually in the form of a dilute extract; also
as emmenagogue, antianorexic, antidyspetic
(EVANS), mental restorative (GRIEVE), febri-
fuge,^36 and topically for contusions, edema,
ulcers, as an antiseptic^18 and a vermifuge;^43
anthelmintic activity is probably the result of
lactones related to santonin found in worm-
seed (A. cinaBerg.) and otherArtemisiaspe-
cies.^44 The dried and fragmented leaves are
used in the Philippines to treat herpes, puru-
lent scabies, and eczema and to speed the
healing of wounds.^452 Absinthium