Artichokes – ingredients, effects and application

Artichokes are the cultivated forms of a thistle species. Their inflorescences are part of the Mediterranean cuisine and have a positive effect on health. Very few calories and a variety of bioactive substances make artichokes a valuable medicinal plant.

Characteristics

• Scientific name: Cynara cardunculus / cultivated scolymus
• Common names: Erdschocke (rare), Golddistel, Welschthistel, regional names such as Artschock in Heidelberg, Jockeles in Friesland or Strobildorn
• Family: Asteraceae (Asteraceae)
• Distribution: The wild form grows around the Mediterranean, on the Canary Islands, in North Africa and the Middle East.
• Plant parts used: inflorescences and leaves
• Ingredients: Calcium, potassium, magnesium, iron, phosphorus, zinc, copper, manganese, selenium, vitamins beta-carotene, B 1, B 2, B 3, B 5, B 6, B 9, C, E and K, also cynarin , cynaroside, caffeolyquinic acids, cynaropicrin, enzymes, flavonoids, tannic acid, inulin, scomyloside
• Areas of application: flatulence, loss of appetite, digestive problems, biliary diseases, diabetes, pancreatic diseases, liver weakness/liver diseases, nausea, abdominal pain

Artichokes – an overview

• In Greek mythology, the god Zeus pursued the nymph Cynara, who rejected him. Zeus raged and turned her into an artichoke. The scientific Latin name refers to this story.
• The name artichoke, however, comes from the Arabic name al-haršūf. In Spain it was called alchachofa, in northern Italy articiocco, in English artichoke and in German artichoke.
• The artichoke is a member of the daisy family, grows up to two meters high and has pinnate leaves. The thistle-like flower heads are harvested before they open.
• Artichokes contain few calories and also contain substances that promote digestion and balance blood fat levels.
• Outdoors, artichokes are mainly grown in regions that are close to Mediterranean origins: Portugal, Spain, France, Italy, Greece, Egypt, the south of the USA or Argentina. Artichokes are available all year round.
• The wild form is smaller than the cultivated plant, and in particular it has much smaller inflorescences.
• Cooked artichokes taste delicious, but lose a large part of their valuable medicinal substances.

ingredients

Artichokes contain around 10.5 grams of carbohydrates, 0.15 grams of fat, 3.27 grams of protein and 5.4 grams of fiber per 100 grams. They provide 47 kilocalories.

The plant contains a wealth of vitamins and minerals as well as secondary plant substances: calcium, potassium, magnesium, iron, phosphorus, zinc, copper, manganese, selenium, vitamins beta-carotene, B 1, B 2, B 3, B 5, B 6, B 9, C, E and K, as well as cynarin, cynaroside, caffeolyquinic acids, cynaropicrin, enzymes, flavonoids, tannic acid, inulin and scomyloside.

Artichokes are a delicious delicacy for many people, but few people know that they contain a variety of healthy ingredients. (Image: kim-daniels/unsplash/own editing heilpraxis.de)

How healthy are artichokes and what medicinal effects do they have?

Artichokes contain numerous substances that have a positive effect on health. They have very few calories and at the same time a lot of fiber, which ensures a feeling of satiety.

The inulin has a positive effect on blood sugar levels and artichokes are therefore ideal for diabetics. Vitamin B 1 promotes energy metabolism, the nerves and the heart.

Potassium dehydrates. Iron is important for the liver, muscles and blood. Cynarin promotes digestion and fat burning.

Artichokes help lower blood sugar levels and keep cholesterol levels balanced. They help digest fats and are useful for relieving constipation and relieving flatulence.

When eaten regularly, they help keep the liver healthy. Eating artichokes is useful for reducing water retention in the body.

According to an Italian study from 2014, a standardized artichoke extract significantly reduces glycometabolic laboratory values ​​in overweight people. The higher these are, the greater the risk of diabetes and cardiovascular diseases.

The active ingredient cynaroside inhibits an enzyme that the liver uses to produce cholesterol. Regular consumption of artichokes has been proven to lower cholesterol levels.

Other mechanisms of action of the plant also limit cholesterol levels. The increased synthesis of bile acid consumes cholesterol, and the increased digestion causes more cholesterol to be excreted than usual.

A Brazilian review in 2018 took a closer look at the effects of artichokes on the lipid profile. Lipid profile summarizes series of tests that estimate the risk of vascular diseases, especially of the coronary arteries and the vessels of the brain.

It was clearly shown that artichokes lower the levels of LDL cholesterol, total cholesterol and triglycerides. The scientific team suspects that the substances luteolin and chlorogenic acid play a key role in this bioactive process.

However, with cooked artichoke hearts, the soluble fiber would probably work. Including inulin.

According to the review, the artichoke's health benefits are beyond question. However, long-term clinical studies would be necessary to exploit the potential against cardiovascular diseases.

The effects of artichokes summarized

Artichokes lower blood sugar, triglycerides and LDL cholesterol. Artichokes prevent hardening of the arteries (arteriosclerosis).

They inhibit inflammation and improve fat digestion. They help you lose weight and are an ideal diet for people with diabetes.

They contain powerful antioxidant substances. These can prevent harmful cell changes and thus counteract diseases of the heart and blood circulation as well as certain forms of cancer.

They promote the flow of bile and stimulate the pancreas. They promote appetite and digestion. They relieve cramps, protect the liver and help it regenerate.

Artichokes for weight loss

Artichokes contain few calories and little fat. At the same time, they stimulate the appetite and fill you up with the fiber.

This is how they prevent cravings. They also promote digestion, as their bitter substances such as cynarin stimulate the production of bile, liver metabolism and the function of the pancreas.

Medical applications

Artichokes have many positive effects when used as food, especially when eaten raw. The leaves are also used in juices, teas, dry extracts and tinctures.

Medical uses also include fresh extracts, capsules or tablets. Fresh plant extracts are used to reduce high cholesterol levels and against an irritable stomach. Fresh extracts are also used to stimulate metabolism.

Side effects and intolerances

You must not eat artichokes if you are allergic to daisy plants, nor if you have a blockage of the bile ducts, gall inflammation and/or gallstones. Artichokes promote the production of bile, which usually has positive effects on digestion.

In the case of the diseases mentioned, however, it is important to temporarily reduce the production of bile. This is because the bile aggravates the inflammation and puts additional pressure on blocked bile ducts.

Artichokes in capsules and as extract

Artichoke extract is available as a ready-made preparation in the form of tablets, coated tablets or capsules. These are recommended against digestive disorders in the upper abdomen (functional dyspepsia), against symptoms such as nausea, heartburn, belching, feeling of fullness or bloated stomach.

They are also taken to stop vomiting and relax abdominal cramps. However, such extracts, which are also available in drugstores and on the Internet, do not necessarily deliver what they promise.

It is important that the extracts contain a high proportion of the specific active ingredients, for example caffeeolyquinic acids and flavonoids. These concentrations are significantly higher in fresh plant extracts than in extracts from the dried leaves.

Note: The above symptoms can have various causes. If in doubt, please consult a doctor to determine whether taking artichoke extract makes sense for your symptoms.

Prepare and cook artichokes

Artichoke inflorescences taste sweet, bittersweet and somewhat nutty. The soft inner leaves can be processed into salads and vegetables.

First of all, the hard outer leaves are removed, the tips of the leaves are cut off and the stems are broken off. For aesthetic reasons, lemon juice is allowed to drip onto the cut sites, otherwise the areas will turn brownish.

The leaves are boiled in salted water with a few splashes of lemon juice. Put the lower end of the boiled leaves into a dip and pull out the inside with your teeth.

Artichoke juice

You can squeeze the juice out of the fresh leaves. Alternatively, you can also buy fresh artichoke juice.

If you have stomach pain or digestive problems, drinking around a quarter of a liter of it per day can help. However, you should first have the cause clarified by a doctor in order to be able to assess whether artichoke juice is a suitable remedy.

What are artichoke hearts?

There are hairs under the flowers of the artichokes. These must first be removed…