Hermetica Superfood Encyclopedia
Legacy index-continuity record: the score and narrative are provisional and must not be represented as validated or human-approved.
Review flags: AWAITING_SEMANTIC_VALIDATION
Artichoke extract contains cynarin and chlorogenic acid that inhibit HMG-CoA reductase and enhance bile acid synthesis, supporting cardiovascular and liver health. Clinical trials demonstrate significant reductions in cholesterol levels, blood pressure, and liver enzymes in patients with metabolic conditions.
Origin & History
Artichoke (Cynara scolymus) is a perennial Mediterranean plant in the Asteraceae family, cultivated for its edible flower heads and medicinal leaves. The leaves are extracted using aqueous or hydroalcoholic methods to produce standardized extracts rich in phenolic compounds, flavonoids, and sesquiterpene lactones.
Research Narrative (Provisional)
Clinical trials have demonstrated artichoke leaf extract's effectiveness for hypercholesterolemia (8-week RCT), non-alcoholic steatohepatitis (2-month trial with six daily tablets), and hypertension (8-week powder capsule trial and 12-week juice trial). Meta-analyses support digestive benefits, and the HMPC and ESCOP recognize its use for dyspeptic complaints based on clinical evidence.
Preparation & Dosage
Dosage guidance is withheld because the publication gate has not recorded adequate support for this profile.
Nutritional Profile
Artichoke (Cynara scolymus) per 100g edible portion (boiled hearts): Macronutrients: Calories ~53 kcal, Carbohydrates ~12g (of which inulin-type fructans 3–10g, a prebiotic fiber), Dietary fiber ~5.4g (predominantly insoluble cellulose and soluble inulin), Protein ~2.9g (containing essential amino acids including glutamine and aspartate), Fat ~0.2g. Micronutrients: Folate (B9) ~68 µg (17% DV), Vitamin C ~7.4 mg, Vitamin K ~14.8 µg, Vitamin B6 ~0.1 mg, Magnesium ~42 mg, Potassium ~354 mg, Phosphorus ~90 mg, Calcium ~21 mg, Iron ~1.3 mg, Zinc ~0.49 mg, Copper ~0.23 mg, Manganese ~0.26 mg. Bioactive Compounds: Cynarin (1,3-dicaffeoylquinic acid) ~50–80 mg/100g fresh weight (primary hepatoprotective and choleretic compound; heat-sensitive, partially degraded on cooking), Chlorogenic acid ~70–100 mg/100g (antioxidant; bioavailability ~30–40% as absorbed in small intestine and colonic fermentation), Luteolin and luteolin-7-O-glucoside ~3.5–10 mg/100g (flavones with anti-inflammatory activity; bioavailability enhanced by gut microbiota deglycosylation), Apigenin ~1–3 mg/100g, Cynaroside (luteolin-7-glucoside) as predominant flavonoid glycoside, Sesquiterpene lactones (cynaropicrin) ~0.5–1% dry weight in leaves (primary bitter principle; concentrated in leaf extracts rather than edible hearts). Inulin content (3–10g/100g) is notable for prebiotic activity with low glycemic impact; bioavailability of polyphenols is highest from standardized leaf extracts (standardized to ≥2.5–5% caffeoylquinic acids) compared to cooked vegetable. Cynarin and chlorogenic acids are best preserved in raw or minimally processed forms. Leaf extract preparations (e.g., 320–1800 mg/day in clinical trials) deliver significantly higher concentrations of bioactives than dietary consumption alone.
Reported Mechanism (Provisional)
Artichoke's primary bioactive compounds cynarin and chlorogenic acid inhibit HMG-CoA reductase, the rate-limiting enzyme in cholesterol synthesis. These compounds also enhance bile acid production and secretion, promoting cholesterol elimination while improving hepatic lipid metabolism through modulation of SREBP-1c and PPAR-α pathways.
Clinical Narrative (Provisional)
An 8-week randomized controlled trial demonstrated artichoke extract significantly improved total cholesterol, HDL-C, LDL-C, and TC-to-HDL-C ratios. A 2-month trial in non-alcoholic steatohepatitis patients showed reduced liver enzymes and improved hepatic function. Blood pressure studies spanning 8-12 weeks reported meaningful reductions in both systolic and diastolic pressure in hypertensive individuals, though larger trials are needed to confirm optimal dosing protocols.
Also Known As
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