Jambu has antioxidant, diuretic and anti-inflammatory properties. It is abundant in spilanthol, a very versatile bioactive substance, with potential for applications in the pharmaceutical, cosmetic and personal care industries.

Spilanthol is an amide (N-isobutylamides) and the main constituent of oleoresin or concentrated extract of Jambu, responsible for its salivation inducing effect, analgesic effect and trigeminal nerve stimulation.

Spilantol causes the effect of “natural botox”, as it softens wrinkles, leaving the skin more vibrant, used in the rejuvenation treatment; also with deodorizing properties and effective in treating hair loss.

Jambu is widely used in the cuisine of Pará (an State from Brazil), indispensable in typical and popular dishes like “pato no tucupi” and “Tacacá”. Its consumption produces a large amount of saliva and causes tremor of the tongue and lips.