@article{Yang2026, 
author = {Fang Yang and Min Lu and Changxin Dan and Jie Tian and Xiaoyan Qin and Tonghui Huo and Bolin Fan and Guoxun Chen},
title = {Safety evaluation of Artemisia argyi tender leaves as a food ingredient},
year = {2026},
journal = {Food Science and Human Wellness},
volume = {15},
number = {4},
pages = {9251019},
keywords = {Artemisia argyi H. Lév. & Vaniot, Safety, Acute toxicity, Genotoxicity, Repeated dose 90-day oral toxicity, Teratogenicity, Human consumption survey},
url = {https://www.sciopen.com/article/10.26599/FSHW.2026.9251019},
doi = {10.26599/FSHW.2026.9251019},
abstract = {Artemisia argyi H. Lév. & Vaniot, commonly known as Chinese mugwort, is a wild vegetable with a long history of dietary use in China, and Qiai is its cultivated variety. However, it has not yet been included in China food catalog. Based on traditional folk edible processing methods, we developed A. argyi tender leaf powder (AATLP) to evaluate its safety. Here, the food safety of processed AATLP was assessed through acute toxicity, genotoxicity, repeated dose 90-day oral toxicity, and teratogenicity tests. AATLP components and human consumption were analyzed and surveyed, respectively. Results showed that the oral half lethal dose of AATLP was greater than 7.5 g/kg body weight (BW), indicating that it is practically non-toxic. Genotoxicity results (Ames, micronucleus, chromosome aberration) were negative. The results of 90-day oral toxicity test showed the no-observed-adverse-effect level (NOAEL) of 8.0 g/kg BW, without toxicological changes. The teratogenicity test indicated a NOAEL of 6.45 g/kg BW. Human consumption survey revealed no adverse effects. In conclusion, the findings provide toxicological and human survey evidence to confirm that A. argyi tender leaves can be used in food preparation for human consumption.}
}