Fiche d'information compilée à partir de PubMed
Cette fiche a été compilée à partir de résumés PubMed (NIH) avec l'assistance d'une IA. Chaque affirmation factuelle est citée par un article PubMed réel (voir la liste des sources). Elle n'a pas encore été révisée par un humain — confirmez auprès d'un professionnel de santé avant utilisation.
Compilé à partir de 30 articles PubMed · modèle : gemma4:31b
Résumé
Contexte
Usages traditionnels
Composés actifs
Mécanisme d'action
Preuves cliniques
Acmella oleracea extract in mucoadhesive films showed topical anesthetic efficacy in mice [PMID:27626796]. In a randomized crossover clinical trial of 40 volunteers, jambu extract was investigated as a promising alternative for topical anesthesia of the buccal and palatal mucosa [PMID:41377174].
Acmella paniculata flower extracts (n-hexane and dichloromethane) acted as bactericidal agents against Streptococcus mutans [PMID:35774750].
Hydroethanolic extract and isolated spilanthol exhibited cytotoxicity against human gastric cancer cells [PMID:37300460].
Hexanic fractions rich in alkylamides promoted antinociceptive and anti-inflammatory effects in mouse models of neuropathic and postoperative pain [PMID:35659524].
Sécurité et effets indésirables
Synthèse des preuves
Sources PubMed
- 1.PMID: 36297745 (2022) — A Review of the Chemistry and Biological Activities of Acmella oleracea ("jambù", Asteraceae), with a View to the Development of Bioinsecticides and Acaricides. · Plants (Basel, Switzerland)
- 2.PMID: 33251347 (2020) — Comparison of powdered and fresh jambu (Acmella oleracea). · Heliyon
- 3.PMID: 41836524 (2026) — Exploring the Antibacterial Properties of Acmella Species: A Systematic Literature Review. · Drug design, development and therapy
- 4.PMID: 37048271 (2023) — Thermal Degradation of Carotenoids from Jambu Leaves (Acmella oleracea) during Convective Drying. · Foods (Basel, Switzerland)
- 5.PMID: 37111805 (2023) — Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content.