Pulicaria incisa: A review of its food applications, traditional uses, chemical constituents and biological activities

• Published in: Food bioscience 2024-06, Vol.59, p.104172, Article 104172
• Main Author: Elmann, Anat
• Format: Article
• Language: English
• Subjects: Bioactive phytochemicals; Functional beverage; Infusion; Pulicaria incisa
• ISSN: 2212-4292
• DOI: 10.1016/j.fbio.2024.104172

In recent decades, there has been growing evidence of the significant potential of plant-derived functional foods and beverages for improving human health. Pulicaria incisa is a desert plant that has been used for many years as a tea substitute, and its extracts are used in traditional medicine in Asia and Africa. This review aims to provide an up-to-date summary of the food applications, traditional uses, biological and pharmacological properties, and chemical constituents of various P. incisa extracts. A variety of biological effects of the plant have been demonstrated in vitro and in vivo, including beneficial effects on brain cells and anti-cancerous, anti-inflammatory, anti-oxidant, cytotoxic, hypoglycemic, hypocholesterolemic, anti-microbial and anti-fungal activities. This broad spectrum of beneficial activities suggests the potential uses of P. incisa as an additive to dry food products or functional beverages. [Display omitted] •Pulicaria incisa is a desert plant that has been used for years as a tea substitute.•It has also been used for many years as a medicinal infusion in Asia and Africa.•Pulicaria incisa benefits neuronal cells and brain glia (microglia and astrocytes).•Pulicaria incisa improves redox status and lowers glucose and cholesterol levels.•Different Pulicaria incisa extracts exhibit other evidence-based bioactivities.