Artichoke

Artichoke Defination:
The flower head of the Globe Artichoke is used as a common food. The Artichoke head, root, and leaves contain several active components recognized as important for digestion and for proper liver, kidney, and gall bladder function. The phytochemicals in Artichoke have been well documented and the leaves, rather than the flower, have been found to be higher in medicinal value.

Botanical:
Cardunculus (LINN.)

Further information:
In a recent study of people with digestive problems, an amazing 85% noted a reduction in their symptoms after taking Artichoke extract. These symptoms, such as nausea, flatulence, abdominal pain and bloating, were greatly reduced.

Artichoke's use as a herb was first documented in the 4th century BC. It's also known as Globe Artichoke. The plant produces large purple and green flower heads and is distinct from Jerusalem Artichoke, the edible root vegetable.

It is the leaves of the artichoke plant that contain the active compounds, the most important one being cynarin.

Historical Use:
Artichoke has been used medicinally since the beginning of the 20th century to improve digestion. Historically, used as a tea, Artichoke is now preferred in the form of standardized extracts for consistent, more predictable results. Traditional uses have included support for sluggish liver, poor digestion and atherosclerosis. Research on standardized Artichoke extract has focused on the constituent, caffeoylquinic acid, and its ability to increase bile production in the liver. An increase in bile production assists the body in blood fat metabolism, which assists the digestion process. Artichokes also contain cynarin which has been reported to lower cholesterol and triglyceride levels.

Artichokes are popular in all sorts of food dishes, where the heart of the plant is the part used. The other parts of this herb, such as the head, roots, and leaves, each have known nutritional benefits.

Artichoke was used as a food and medicine by ancient Egyptians, Greeks and Romans. In Rome, this herb was an important item on the menu at feasts.

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