Artichoke extract 20% | Cynara scolymus

Properties: Artichoke is famous primarily for its beneficial effect on the liver’s functioning. And it shouldn’t be a surprise! It has been known for many years that it supports the liver and protects it against damage. By increasing the blood flow through this organ, it increases the intensity of the “cleaning” of this most important body fluid. This vegetable also has hepatoprotective properties, preventing damage and stimulating repair processes at the cellular level. Moreover, artichoke supplementation stimulates cholagogue action which supports the digestion of fats and increases absorption of certain vitamins. Increased use of cholesterol for the production of bile obviously results in a decreased amount of this substance in the blood.

People who want to keep fit or plan to go on a diet will also appreciate the beneficial properties of artichoke. It contains compounds that stimulate the intestines and have a prebiotic effect – they care for our physiological, good microflora. Recent studies also show that artichoke can be effective in promoting satiety, which helps to reduce caloric intake more easily. The latest research issue is the influence of artichoke extract on the development of pathogens. Although it has already been proven that it allows to limit the multiplication of some viruses, bacteria and fungi, the mechanism of this action is not yet fully understood.

Occurrence: The artichoke (Cynara scolymus) is a perennial plant from the Asteraceae family. It is a vegetable whose edible inflorescence heads used to be an exquisite delicacy found only on the tables of wealthy aristocrats. Currently, it is not found in the wild and is mainly cultivated in Mediterranean countries such as France, Italy and Spain. It appeared in Europe in the 15th century, which was the result of the spread of this plant by the Arabs. The artichoke gained particular popularity at royal courts in France and England. On the other hand, it appeared in folk medicine in the 16th century as a means of supporting the digestive processes and stimulating the appetite, as well as bringing relief from ailments of the liver and gallbladder.

Biochemistry: Artichoke owes its properties mainly to cynarine (1,5-dicaffeoylquinic acid). Chemically, it is an ester made of quinic acid and caffeic acid. This compound is responsible for choleretic and cholagogic properties. In addition to cynarine, artichoke also contains: organic acids, flavonoids (e.g. luteolin), sesquiterpene lactones (e.g. cynaratriol), micro- and macro elements (calcium, copper, iron, sodium, potassium, magnesium, manganese, zinc, selenium and phosphorus) and vitamins (mainly from group B, as well as A, E, K and C).

Fun fact: Homer and Hesiod – the Greek poets who lived in the 8th century BCE already wrote about the artichoke. What is more, in his writings Roman doctor Galen praised the plant for its exquisite and sophisticated taste.