Antifungal Potential of Artemisia Essential Oils and Extracts Against Mycotoxigenic Fungi

Abstract

Mycotoxigenic fungi, particularly species of Aspergillus, Fusarium, and Penicillium, contribute substantially to food contamination through the production of chemically diverse mycotoxins. Plant-derived essential oils (EOs) and extracts have therefore attracted increasing interest as potential alternatives or complements to conventional antifungal strategies. The genus Artemisia, which comprises several aromatic species with extensive biological properties, may constitute a promising source of such natural agents. This review critically examines the available data on the use of EOs and extracts from four Artemisia species (A. absinthium, A. campestris, A. herba-alba, and A. judaica) against mycotoxigenic fungi, with an emphasis on chemical composition, antifungal efficacy, mechanisms of action, and safety. Across the available studies, evidence suggests that Artemisia preparations frequently inhibit fungal growth, but their efficacy varies substantially according to species, geographical origin, plant part, harvesting conditions, extraction method, chemical composition, fungal species, and experimental assay. Importantly, evidence for direct inhibition of mycotoxin biosynthesis remains considerably more limited than evidence for fungal growth inhibition. Proposed antifungal mechanisms include disruption of the fungal cell wall and plasma membrane, altered mitochondrial function, and interference with cellular transport processes, although mechanistic evidence specifically for Artemisia preparations remains limited. Available toxicological data further indicate that efficacy and safety must be evaluated together, particularly for chemotypes containing potentially hazardous constituents such as thujone. Overall, Artemisia EOs and extracts may represent promising but not yet sufficiently validated candidates for food-associated mycotoxin control. Future studies could prioritize chemical standardization, mechanistic characterization, mycotoxin-specific endpoints, food-matrix validation, and integrated efficacy–safety assessment.