Artichoke Benefits
Research Findings, Health Benefits and Side Effects
Zhion@zhion.com
Research Findings, Health Benefits and Side Effects
Zhion@zhion.com
About Artichoke [A]
The artichoke was first developed in Sicily and was known to both the Greek and the
Romans. In 77 AD the Roman naturalist Pliny called the choke one of earth's
monstrosities, but many continued to eat them. Historical accounts show that
wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with
cumin, so that this treat would be available year round.
It was not until the early twentieth cntury that artichokes were grown in the United
States. All artichokes commercially grown in the United States are grown in California
and Castroville, California, claims to be the "Artichoke Capital of the World." California
even has an Artichoke Queen-the most famous queen was Marilyn Monroe in 1947.
She inspired more people to eat artichokes in that year reign than any year before or
after.
Artichokes are actually a flower bud-if allowed to flower, blossoms measure up to
seven inches in diameter and are a violet-blue color. Artichokes are a close relative to
the thistle.
High quality artichokes are usually compact and heavy for their size. Squeezed, a
fresh artichoke will make a squeak. The thickness of each stalk should correspond to
the size of the artichoke. Thin stalks signal dehydration, so look for stalks that are
firm without 'give".
storage Artichokes remain fairly constant in appearance for weeks, but flavor is
adversely affected from the moment they are cut from the stalk. For maximum taste
and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate
unwashed, in a plastic bag, for up to 1 week.
Preparation Artichokes should be washed under cold running water. Pull off the
lower petals and cut the stems to one inch or less. Cut the top quarter of each
artichoke and snip off the sharp tips. Artichokes turn brown very quickly once they
are cut. To preserve the green color, one may dip in lemon water.
Artichokes can be boiled, steamed, mocrowaved or sauteed. They can be eaten
whole or added to other dishes. Micowave: cook 6-8 minutes or until a petal near the
center pulls out easily. Boiling: Stand artichokes in a large pan with 3 quarts boiling
water. Cover and boil gently 20-40 minutes according to size, or until the petal near
the center pulls out easily.
Small artichokes are good for pickling, stews, casseroles; medium size are good for
salads and large size are good for stuffing.
What does artichoke contain?
One serving size of artichoke is 56 g edible portion. One serving of artichoke contains
25 calories, 0 g of fat, 0 mg of cholesterol, 70 mg of sodium, 3 g of dietary fiber, 16 g
of sugars, and 2 g of protein. It is also a source of calcium, iron and vitamins A, C. [A]
Artichoke leaves was found to contain anti-hyperlipidemic sesquiterpenes and
sesquiterpene glycosides..cynarin, 1,3 dicaffeoylquinic acid, 3-caffeoylquinic acid, and
scolymoside [1, 10]. These phenolic compounds are reported to have antimicrobial
activties. [11]
Artichoke flowers contain a Milk-Clotting Aspartic Proteinase. A study of proteinase
expression in crude extracts from different organs of the globe artichoke (Cynara
scolymus L.) disclosed that enzymes with proteolytic and milk-clotting activity are
mainly located in mature flowers. Maximum proteolytic activity is at pH 5.0, and only
pepstatin presents a significant inhibitory effect. Such properties suggest that this
crude protease extract is potentially useful for cheese production. [8]
What are the benefits of artichoke?
Researcher also discovered its bile stimulating action and ability to reduce nausea,
abdominal pain, constipation and flatulence (related to non-specific digestive
disorders) [2,3]. This finding led to the popular use of its extract to treat mild
indigestion in Europe.
Artichoke pomace is a promising source of phenolic compounds that might be
recovered and used as natural antioxidants or functional food ingredients. [14]
A study has shown the possible benefits of artichoke on high cholesterol and
triglycerides [4]. Artichoke juice has been shown to improve endothelial function in
hyperlipemia. [9] Its lipid lowering effects may be related to the inhibition of
cholesterol synthesis and/or its bile stimulating action (i.e. elimination of cholesterol)
[5]. In a vitro study, its flavonoids have been shown to prevent LDL-cholesterol
oxidation [6]. However, a clinical study has failed to find any related benefits [7].
Artichoke leaf extract has been to shown to reduce symptoms of irritable bowel
syndrome. [12] Gebhardt R. found that the extracts of artichoke (Cynara scolymus)
leaves might be able to prevent taurolithocholate-induced hepatic bile canalicular
distortions [18] In addition, a study has demonstrated that an artichoke leaf extract
induced Choleretic activity and biliary elimination of lipids and bile acids in rats [17]
Other research studies showed that it may have benefits possibly on functional
dyspepsia [15], irritable bowel syndrome, atherosclerosis and endothelial
dysfunction [13].
Artichole Side Effects
Ingestion of artichoke may cause acute enlargement (edema) of tongue. [16]
Reference
[A] 5 A Day: Vegetable of the Month: Artichoke Centers for Disease Control and Prevention
Online Publication, January 2006. 1.Leung AY, Foster S. Encyclopedia of Common Natural
Ingredients Used in Food, Drugs, and Cosmetics, 2d ed. New York: John Wiley & Sons, 1996, 42
2. Kirchoff R et al. Phytomedicine 1994;1:10715. 3. Fintelmann V. Zeitschrift fur Allgemeinmed
1996;72(Suppl 2):319 4. Englisch W, Beckers C, Unkauf M, et al. Arzneimittelforschung
2000;50:2605. 5. Gebhardt R. Zeitschrift fur Allgemeinmed 1996;72:203. 6. Brown JE,
Rice-Evans CA. Free Radical Research 1998;29:24755. 7. Heckers H et al. Atherosclerosis
1977;26:24953.[8] Llorente BE, Brutti CB, J Agric Food Chem. 2004 Dec 29;52(26):8182-9.][9]
Lupattelli G, Marchesi S, Lombardini R, Roscini AR, Trinca F, Gemelli F, Vaudo G, Mannarino E,
Life Sci. 2004 Dec 31;76(7):775-82].[10] Shimoda et al, Bioorg Med Chem Lett. 2003 Jan
20;13(2):223-8] [11] Zhu X, Zhang H, Lo R, J Agric Food Chem. 2004 Dec 1;52(24):7272-8]12
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 [Bundy
R, Walker AF, Middleton RW, Marakis G, Booth JC, J Altern Complement Med. 2004
Aug;10(4):667-9].[13] Grande S et al suggested suggest that regular intake of bioactive
compounds from Mediterranean wild plants contributes to maintenance of proper vasomotion
and to the low incidence of atherosclerosis and endothelial dysfunction recorded in the
Mediterranean area [Grande S et al, J Agric Food Chem. 2004 Aug 11;52(16):5021-6].[14]
Schutz K et al [J Agric Food Chem. 2004 Jun 30;52(13):4090-6]. Wang M et al also have a
similar report [Wang M et al, J Agric Food Chem. 2003 Jan 29;51(3):601-8]. Zapolska-Downar D
et al reported artichoke antioidative stress in 2002. [Zapolska-Downar D et al, Life Sci. 2002 Nov
1;71(24):2897-08].[15] Holtmann G et al suggested the application of artichoke leaf extract in
the treatment of patients with functional dyspepsia (from aa six-week placebo-controlled,
double-blind, multicentre trial). Holtmann G et al [Aliment Pharmacol Ther. 2003
Dec;18(11-12):1099-105]. Marakis G has a similar report. [Phytomedicine. 2002
Dec;9(8):694-9]. [16] Gadban H, Gilbey P, Talmon Y, Samet A, Ann Otol Rhinol Laryngol. 2003
Jul;112(7):651-3].[17] Saenz Rodriguez T et al, Phytomedicine. 2002 Dec;9(8):687-93] [18]
[Planta Med. 2002 Sep;68(9):776-9].
The artichoke was first developed in Sicily and was known to both the Greek and the
Romans. In 77 AD the Roman naturalist Pliny called the choke one of earth's
monstrosities, but many continued to eat them. Historical accounts show that
wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with
cumin, so that this treat would be available year round.
It was not until the early twentieth cntury that artichokes were grown in the United
States. All artichokes commercially grown in the United States are grown in California
and Castroville, California, claims to be the "Artichoke Capital of the World." California
even has an Artichoke Queen-the most famous queen was Marilyn Monroe in 1947.
She inspired more people to eat artichokes in that year reign than any year before or
after.
Artichokes are actually a flower bud-if allowed to flower, blossoms measure up to
seven inches in diameter and are a violet-blue color. Artichokes are a close relative to
the thistle.
High quality artichokes are usually compact and heavy for their size. Squeezed, a
fresh artichoke will make a squeak. The thickness of each stalk should correspond to
the size of the artichoke. Thin stalks signal dehydration, so look for stalks that are
firm without 'give".
storage Artichokes remain fairly constant in appearance for weeks, but flavor is
adversely affected from the moment they are cut from the stalk. For maximum taste
and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate
unwashed, in a plastic bag, for up to 1 week.
Preparation Artichokes should be washed under cold running water. Pull off the
lower petals and cut the stems to one inch or less. Cut the top quarter of each
artichoke and snip off the sharp tips. Artichokes turn brown very quickly once they
are cut. To preserve the green color, one may dip in lemon water.
Artichokes can be boiled, steamed, mocrowaved or sauteed. They can be eaten
whole or added to other dishes. Micowave: cook 6-8 minutes or until a petal near the
center pulls out easily. Boiling: Stand artichokes in a large pan with 3 quarts boiling
water. Cover and boil gently 20-40 minutes according to size, or until the petal near
the center pulls out easily.
Small artichokes are good for pickling, stews, casseroles; medium size are good for
salads and large size are good for stuffing.
What does artichoke contain?
One serving size of artichoke is 56 g edible portion. One serving of artichoke contains
25 calories, 0 g of fat, 0 mg of cholesterol, 70 mg of sodium, 3 g of dietary fiber, 16 g
of sugars, and 2 g of protein. It is also a source of calcium, iron and vitamins A, C. [A]
Artichoke leaves was found to contain anti-hyperlipidemic sesquiterpenes and
sesquiterpene glycosides..cynarin, 1,3 dicaffeoylquinic acid, 3-caffeoylquinic acid, and
scolymoside [1, 10]. These phenolic compounds are reported to have antimicrobial
activties. [11]
Artichoke flowers contain a Milk-Clotting Aspartic Proteinase. A study of proteinase
expression in crude extracts from different organs of the globe artichoke (Cynara
scolymus L.) disclosed that enzymes with proteolytic and milk-clotting activity are
mainly located in mature flowers. Maximum proteolytic activity is at pH 5.0, and only
pepstatin presents a significant inhibitory effect. Such properties suggest that this
crude protease extract is potentially useful for cheese production. [8]
What are the benefits of artichoke?
Researcher also discovered its bile stimulating action and ability to reduce nausea,
abdominal pain, constipation and flatulence (related to non-specific digestive
disorders) [2,3]. This finding led to the popular use of its extract to treat mild
indigestion in Europe.
Artichoke pomace is a promising source of phenolic compounds that might be
recovered and used as natural antioxidants or functional food ingredients. [14]
A study has shown the possible benefits of artichoke on high cholesterol and
triglycerides [4]. Artichoke juice has been shown to improve endothelial function in
hyperlipemia. [9] Its lipid lowering effects may be related to the inhibition of
cholesterol synthesis and/or its bile stimulating action (i.e. elimination of cholesterol)
[5]. In a vitro study, its flavonoids have been shown to prevent LDL-cholesterol
oxidation [6]. However, a clinical study has failed to find any related benefits [7].
Artichoke leaf extract has been to shown to reduce symptoms of irritable bowel
syndrome. [12] Gebhardt R. found that the extracts of artichoke (Cynara scolymus)
leaves might be able to prevent taurolithocholate-induced hepatic bile canalicular
distortions [18] In addition, a study has demonstrated that an artichoke leaf extract
induced Choleretic activity and biliary elimination of lipids and bile acids in rats [17]
Other research studies showed that it may have benefits possibly on functional
dyspepsia [15], irritable bowel syndrome, atherosclerosis and endothelial
dysfunction [13].
Artichole Side Effects
Ingestion of artichoke may cause acute enlargement (edema) of tongue. [16]
Reference
[A] 5 A Day: Vegetable of the Month: Artichoke Centers for Disease Control and Prevention
Online Publication, January 2006. 1.Leung AY, Foster S. Encyclopedia of Common Natural
Ingredients Used in Food, Drugs, and Cosmetics, 2d ed. New York: John Wiley & Sons, 1996, 42
2. Kirchoff R et al. Phytomedicine 1994;1:10715. 3. Fintelmann V. Zeitschrift fur Allgemeinmed
1996;72(Suppl 2):319 4. Englisch W, Beckers C, Unkauf M, et al. Arzneimittelforschung
2000;50:2605. 5. Gebhardt R. Zeitschrift fur Allgemeinmed 1996;72:203. 6. Brown JE,
Rice-Evans CA. Free Radical Research 1998;29:24755. 7. Heckers H et al. Atherosclerosis
1977;26:24953.[8] Llorente BE, Brutti CB, J Agric Food Chem. 2004 Dec 29;52(26):8182-9.][9]
Lupattelli G, Marchesi S, Lombardini R, Roscini AR, Trinca F, Gemelli F, Vaudo G, Mannarino E,
Life Sci. 2004 Dec 31;76(7):775-82].[10] Shimoda et al, Bioorg Med Chem Lett. 2003 Jan
20;13(2):223-8] [11] Zhu X, Zhang H, Lo R, J Agric Food Chem. 2004 Dec 1;52(24):7272-8]12
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 [Bundy
R, Walker AF, Middleton RW, Marakis G, Booth JC, J Altern Complement Med. 2004
Aug;10(4):667-9].[13] Grande S et al suggested suggest that regular intake of bioactive
compounds from Mediterranean wild plants contributes to maintenance of proper vasomotion
and to the low incidence of atherosclerosis and endothelial dysfunction recorded in the
Mediterranean area [Grande S et al, J Agric Food Chem. 2004 Aug 11;52(16):5021-6].[14]
Schutz K et al [J Agric Food Chem. 2004 Jun 30;52(13):4090-6]. Wang M et al also have a
similar report [Wang M et al, J Agric Food Chem. 2003 Jan 29;51(3):601-8]. Zapolska-Downar D
et al reported artichoke antioidative stress in 2002. [Zapolska-Downar D et al, Life Sci. 2002 Nov
1;71(24):2897-08].[15] Holtmann G et al suggested the application of artichoke leaf extract in
the treatment of patients with functional dyspepsia (from aa six-week placebo-controlled,
double-blind, multicentre trial). Holtmann G et al [Aliment Pharmacol Ther. 2003
Dec;18(11-12):1099-105]. Marakis G has a similar report. [Phytomedicine. 2002
Dec;9(8):694-9]. [16] Gadban H, Gilbey P, Talmon Y, Samet A, Ann Otol Rhinol Laryngol. 2003
Jul;112(7):651-3].[17] Saenz Rodriguez T et al, Phytomedicine. 2002 Dec;9(8):687-93] [18]
[Planta Med. 2002 Sep;68(9):776-9].
| Artichoke is found in South Europe, North Africa, and the Canary Islands. Ancient Greeks and Romans used artichoke as a digestive aid. It may have health benefits on high cholesterol and indigestion. |
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| The Jerusalem artichoke isn't in the artichoke family, but is a member of the sunflower family. Its official name is actually sunchoke. [A] |
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FORMS OF PUBLICATIONS. Privacy Policy. ARTICLE INDEX
PHYTONUTRIENTS AND DRUG PRODUCTS. THIS WEBSITE ALSO TALKS ABOUT SOME POPULAR HEALTH ISSUES AND DISEASES.
ARTICLES IN THIS WEB SITE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY QUESTION, YOU SHOULD CONSULT WITH YOUR
DOCTOR IMMEDIATELY. ALL RIGHTS RESERVED 2008. DO NOT COPY NOR TRANSFER ARTICLES TO OTHER WEBSITES NOR OTHER
FORMS OF PUBLICATIONS. Privacy Policy. ARTICLE INDEX
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