Artichoke and its relative cardoon are large, spiny
perennials that can grow to eight feet tall1 with silvery, lobed
leaves up to 2.5 feet in length. Each stalk of an artichoke or cardoon plant
typically produces three to five flower buds.2 Unopened flower buds
are around three to five inches in diameter and vaguely resemble pinecones.1
Buds that are left to open produce a thistle-like bluish-purple flower.
Artichoke and cardoon are native to the Mediterranean and northern Africa but
do well in most mild climates.3 In the United States, artichoke and
cardoon are grown commercially in California.1 Artichoke and cardoon
typically reproduce using root divisions rather than sexually by seed.1,2
Phytochemicals and Constituents
The heads and leaves of artichoke and cardoon have high levels of bioactive
chemicals. Caffeic acid is the primary phenolic compound found in both plants,
specifically mono- and dicaffeoylquinic acid compounds.4 Caffeoylquinic
acid has exhibited antioxidant, antibacterial, anticancer, and antihistamic
properties. Flavonoids such as luteolin and apegenin, and phytosterols such as
taraxsterol, are also present in the plants.4 Artichoke heads
contain anthocyanin pigments in the form of glucosides and sophorosides, which
give the leaves their green and violet appearance.5 Phenols,
flavonoids, phytosterols, and anthocyanins are all potent antioxidants that
protect the cells of the body from damage and inhibit LDL (low-density
lipoprotein) cholesterol oxidation. In addition to potent bioactive compounds, artichoke and cardoon are good
sources of inulin, an indigestible carbohydrate that acts as a natural
prebiotic, which “feeds” the beneficial bacteria in the human (or animal) gut.
This may contribute to the beneficial digestive properties of artichoke and
cardoon. While cooking the vegetable can decrease its overall flavonoid
concentration, the steaming process has been found to increase its antioxidant
capacity considerably.6
Historical and Commercial Uses
Modern artichoke and cardoon are believed to be descended from the wild
cardoon, a much pricklier and less appetizing plant native to northern Africa
and Sicily.7 Currently, Italy is the leading producer of artichokes,
followed by Spain, France, and Greece.5 Cardoon has much more
limited cultivation, though it has traditional importance as both food and
medicine in northern Mediterranean areas.
The history of the Cynara genus dates
back to ancient Greece. The first written record of Cynara appeared in the writings of Theophrastus in the fourth
century BCE.5 In the first century CE, Pliny the Elder recommended artichoke and cardoon for intestinal
distress and freshening the breath; he also recommended it for more unusual
applications, including curing baldness and the conception of boys.7
Both Greeks and Romans used the artichoke leaf as a choleretic (bile-increasing)
agent and a diuretic.3 The artichoke also gained a reputation as an
aphrodisiac, and spread through Europe to appear on the tables of monarchs
including Catherine de Medici of France and Henry VIII of England.
Many of the traditional uses focus on liver health as it is a hepatoprotective
agent.3 However, the plant has also been traditionally used as a
digestive aid.3,4 In Germany, the preparations made from the leaves
are still used for these purposes and as an appetite stimulant among pediatric
populations.3
Commercially, globe artichokes are available fresh, canned, or frozen. The
inedible parts of the artichoke, including the leaves, external bracts, and
stems, represent approximately 80% of the plant’s biomass; however, these
by-products still contain high levels of polyphenols and inulin, and are being
investigated as a low-cost source of these health-promoting compounds for
commercial products and dietary supplements.5 Extracts of artichoke
and cardoon flowers contain natural enzymes which have a history of use as a
vegetable alternative to calf rennet in cheese making. The bitter nature of
artichoke and cardoon also makes these plants popular flavorings in digestifs, apéritifs, and other alcoholic
formulations.8
Modern Research
Current research affirms the long-standing medicinal uses of artichoke and
cardoon as hepatoprotective and intestinal soothing agents, as well as their chemoprotective
and cardioprotective abilities. Recent clinical trials show that artichoke leaf
extract (ALE) has the potential to reduce total cholesterol and LDL levels and,
in some cases, to reduce trigylcerides levels and increase HDL (high-density
lipoprotein) levels.9-13 Additionally, the prebiotic compound inulin
that is found in the plant has been shown to increase production of beneficial
bacteria (i.e., bifidobacteria), which, in turn, produces positive effects on
blood lipid composition.5A 2013 Cochrane review of randomized, controlled trials for ALE found a modest
positive effect on total and LDL cholesterol levels, with the suggestion that
patients with severely elevated cholesterol levels may benefit more from ALE
treatment than those with moderately high levels.13 Reported adverse
events were mild, transient, and infrequent. While the available clinical trial
literature was insufficient for the authors to recommend ALE as a treatment for
high cholesterol, they concluded that the lipid-lowering effects shown in animal
and in vitro studies, along with the clinical trials reviewed, were promising
enough that larger and better-controlled clinical trials were recommended to
establish whether or not ALE is a safe and effective treatment for patients
with high cholesterol.
Although less research has been devoted to the gastrointestinal benefits of
artichoke, studies show that ALE improves dyspepsia (abdominal discomfort)
symptoms.14,15 More specifically, supplementation with ALE has been
shown to significantly reduce abdominal pain and discomfort; cramps; reflux; the
feelings of fullness, pressure, and bloating; nausea; and vomiting.15
Similarly, several studies have indicated that artichoke leaf extract can be an
effective treatment for the symptoms of irritable bowel syndrome.16,17
Furthermore, artichoke is also thought to be an antispasmodic agent, a property
that may contribute to the relief of intestinal cramps, nausea, and vomiting.
Nutrient Profile18
Macronutrient Profile: (Per 1 medium artichoke [approx. 128 g])
60 calories 4.2 g protein 13.5 g carbohydrate 0.2 g fat
Secondary Metabolites: (Per 1 medium artichoke [approx. 128
g])
Excellent source of:
- Dietary Fiber: 6.9 g (27.6% DV)
- Vitamin C: 15 mg (25% DV)
- Vitamin K: 18.9 mcg (24% DV)
- Folate: 87 mcg (21.8% DV)
Very good source of:
- Magnesium: 77 mg (19.3% DV)
- Potassium: 474 mg (13.5% DV)
- Phosphorus: 115 mg (11.5% DV)
Good source of:
- Iron: 1.64 mg (9% DV)
- Niacin: 1.34 mg (6.7% DV)
- Calcium: 56 mg (5.6% DV)
DV = Daily Value as established by the US Food and Drug
Administration, based on a 2,000-calorie diet.
Recipe: Steamed Artichokes with Lemon-Dill Dipping Sauce
Ingredients:
- 4 medium artichokes
- ¼ teaspoon salt
-
1 dried bay leaf
- Juice of 1 large lemon, divided
-
1 tsp lemon zest
-
¾ cup Greek yogurt
-
¼ cup mayonnaise
- ¼ cup fresh dill, chopped
-
Salt and pepper to taste
Directions:
1. Fill a large stockpot with an inch
of water. Add the salt, bay leaf, and half of the lemon juice, then place a
steamer basket inside. Bring the water to a simmer.
2. Prepare the artichokes by pulling
off any brown or discolored outer leaves. Using a sharp knife, trim the
artichoke stems down to half an inch and chop about one inch off of the top of
the vegetable.
3. Place the artichokes in the
steamer basket stem side up. Cover and steam for 20 minutes, or until the stem
easily is pierced with a knife and the leaves peel away without resistance. The
artichokes can be served hot or chilled with the dipping sauce.
4. To make the dipping sauce, combine
all of the remaining ingredients in a small bowl and stir to combine. Taste and
adjust seasoning accordingly.
References
- Bratsch A. Specialty
crop profile: globe artichoke. Virginia Cooperative Extension. 2009.
Publication 438.
- Drost D. Artichoke
in the garden. Utah State University Cooperative Extension. June 2010.
- Blumenthal M, Goldberg A, Brinckmann J, eds. Herbal Medicine: Expanded Commission E Monographs. Austin, TX:
American Botanical Council; Newton, MA: Integrative Medicine Communications;
2000.
- Lattanzio V, Kroon
PA, Linsalata V, Cardinali A. Globe artichoke: a functional food and source of
nutraceutical ingredients. J Funct Foods.
2009;1:131-144.
- Christaki E, Bonos
E, Florou-Paneri P. Nutritional and functional properties of Cynara crops (globe artichoke and
cardoon) and their potential applications: a review. Int J Applied Sci Tech. 2012;2(2):64-70.
- Ferracane R,
Pellegrini N, Visconti A et al. Effects of different cooking methods on
antioxidant profile, antioxidant capacity, and physical characteristics of
artichoke. J Agric Food Chem.
2008;56(18):8601-8608.
- Rupp R. The History
of Artichokes. National Geographic website. November 12, 2014. Available here. Accessed March 23, 2015.
- Vicario R. Italian Liqueurs: History and Art of a
Creation. Sansepolcro, Italy: Aboca Museum; 2011.
- Sannia A.
Phytotherapy with a mixture of dry extracts with hepato-protective effects
containing artichoke leaves in the management of functional dyspepsia symptoms.
Minerva Gastroenterol Dietol.
2010;56(2):93-94.
- Rondanelli M,
Giacosa A, Opizzi A, et al. Beneficial effects of artichoke leaf extract
supplementation on increasing HDL-cholesterol in subjects with primary mild
hypercholesterolaemia: a double-blind, randomized, placebo-controlled trial. Int J Food Sci Nutr. 2013;64(1):7-15.
- Bundy R, Walker AF,
Middleton RW, Wallis C, Simpson CR. Artichoke leaf extract (Cynara scolymus) reduces plasma
cholesterol in otherwise healthy hypercholesterolemic adults: a randomized,
double blind, placebo controlled trial. Phytomedicine.
2008;15:668-675.
- Lupattelli G,
Marchesi S, Lombardini R, et al. Artichoke juice improves endothelial function
in hyperlipemia. Life Sci.
2004;76(7):775-782.
- Wider B, Pittler MH, Thompson‐Coon J, Ernst E. Artichoke leaf extract for treating
hypercholesterolaemia. Cochrane Database
of Systematic Reviews. 2013;3.
- Holtmann G, Adam B,
Haag S, Collet W, Grunewald E, Windeck T. Efficacy of artichoke leaf extract in
the treatment of patients with functional dyspepsia: a six week
placebo-controlled, double blind, multicentre trial. Aliment Pharmacol Ther. 2003;18:1099-1105.
- Marakis G, Walker
AF, Middleton RW, Booth JCl, Wright J, Pike DJ. Artichoke leaf extract reduces
mild dyspepsia in an open study. Phytomedicine.
2002;9:694-699.
- Walker AF, Middleton
RW, Petrowicz O. Artichoke leaf extract reduces symptoms of irritable bowel
syndrome in a post-marketing surveillance study. Phytotherapy Research. 2001;15:58-61.
- Bundy R, Walker AF,
Middleton RW, Marakis G, Booth JC. Artichoke leaf extract reduces symptoms of
irritable bowel syndrome and improves quality of life in otherwise healthy
volunteers suffering from concomitant dyspepsia: a subset analysis. J Altern Complement Med.
2004;10(4):667-669.
- Basic Report: 11007,
Artichokes, (globe or french), raw. Agricultural Research Service, United
States Department of Agriculture website. Available here. Accessed March 23, 2015.
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