History and benefits of Artichokes That Are Good For Liver Health

The shape is round-stemmed, with large triangular scales. The edible part is at the bottom of the bud flower scales called the “heart” of artichokes.

The “heart” of artichokes is healthy food and is a versatile high-nutritional ingredient from the Mediterranean mainland, which is eaten as a salad, baked, baked, and steamed. Artichokes are considered vegetables because of their shape, but artichokes are actually shoots of flowering plants from the family of thistle plants.

Artichoke, quoted from healwithfood.org, is an herbal supplement for liver detoxification. Alternative medicine practitioners often recommend artichoke extract to improve liver and kidney function. The detoxifying effects of artichokes are mostly caused by cynarin and chlorogenic acid, compounds that are believed to protect and heal the liver and help the kidneys filter toxins from the blood.

The cynarin artichoke content, quoted from mercola.com, can help increase bile production, which removes harmful toxins and digestive fat. In addition, silymarin can block the process of lipid peroxidation occurring in the cell membranes of the liver tissue.

This has been proven by the research team of the Pharmacology Laboratory of the Tunisian Faculty of Medicine. They conducted pharmacological studies of artichoke leaf extract and its health benefits.

Artichoke leaf extract (Cynara scolymus) is one of the few herbal medicines that have clinical and experimental tests that complement one another. Both experimental and clinical effects have been verified through extensive research on biomedical herbal medicine.

In particular, the extract has antioxidant, choleretic, hepatoprotective, bile-enhancing and lipid-lowering effects. Even according to ongoing research, artichokes do indeed have medicinal qualities. The most significant seems to be a beneficial effect on the liver. In animal research, extracts have shown the ability to protect the liver, perhaps even to help liver cells regenerate.

Description of Botanical Artichoke Plants

Artichokes, according to Wikipedia, grow to 1.4 to 2 meters, with curved, highly lobed, silvery, grayish green leaves. Flowers develop on large heads from their buds, can be eaten. The florets are purple.

The edible part of the bud, especially the fleshy lower base, known as the “heart”, the mass of the immature bud in the middle of the bud is called a “choke” or beard.

Artichokes consist of several types which are divided from white to purple. However, what is now popularly consumed is dark green. At first glance it looks fresh and fits as a mixture of salads, but actually raw artichokes have coarse fibers and faintly sharp edges of leaves.

If you consume it in raw conditions, it is feared it will risk injuring the digestive system.

History of the Use of Artichokes

Artichokes, according to Wikipedia, are mentioned as garden plants in the 8th century BC by Homer and Hesiod. The type of artichoke, cardoon (Cynara cardunculus) originating from the Mediterranean region, is a food of ancient Greeks and Romans. Artichoke varieties cultivated in Sicily began in ancient Greece.

Artichoke, popular because it is said to be a natural aphrodisiac, besides of course it tastes delicious. Called as a natural aphrodisiac, it could be derived from ancient Greek legends who called artichoke flowers as the incarnation of a beautiful woman named Cynara, as quoted from esquire.co.id. For some reason, he was cursed by the god Zeus into flowers.

The scientific domain then adapted the name Cynara as the Latin name for arthicoke, Cynara cardunculus.

Complete, artichoke, quoting Wikipedia, has a scientific name, Cynara cardunculus var. Scolymus. The Greeks call it cactos. The Romans call carduus.

Artichokes are also known in various local names, quoted from stylecraze.com, namely alcachofa (Spanish), artichaut (French), al-harsuf (Arabic), artischoke (Germany). In Chinese, artichokes are known as chao xian ji.

The Dutch introduced artichokes to England, which were later cultivated in Henry VIII’s garden at Newhall in 1530. In the 19th century, artichokes were brought to Louisiana, the United States, by French immigrants, and to California by Spanish immigrants.

At present, world artichoke cultivation is concentrated in countries bordering the Mediterranean basin. The main European producers are Italy, Spain and France. In the Americas, the main producers are Argentina, Peru, and the United States.

In the United States, California provides nearly 100 percent of US harvest, and about 80 percent of which is planted in Monterey County. Recently, artichokes grew in South Africa in a small town called parys located along the Vaal River.

In Indonesia, arthicoke flowers are usually imported from Australia and New Zealand, because there are still few that cultivate them.

Common arthicoke flowers are sold in two versions, namely pieces in glass bottles and canned shapes. The price of arthicoke flower pieces in glass bottles is more expensive than those sold in the form of cans because it prioritizes freshness. Whereas in the form of cans it is an artichoke count stored in a solution of vinegar, so it has a slightly different aroma. It is still delicious to eat, but the smell is less pronounced.

The best way to consume arthicoke, quoted from esquire.co.id, is to separate it from the stalk, then boil it in boiling water. After cooking, peel each of the petals and soak for a while with vinaigrette, a salad dressing made from a mixture of vinegar, lemon juice, olive oil, and several types of spice leaves.

The resulting taste is a blend of fresh vegetables and salty taste mixed with a little sweet and sour. Artichokes can be a salad ingredient after boiling until tender, or simply sautéing.

In France popular artichokes are fried in deep fried (in full oil). Or it could be by peeling the outer layer of the artichoke leaves and trimming the edges. The artichoke is put into a pan filled with boiling water and left for 10 minutes. After it is cold, it is split in two and the hairy inner part is removed. Added seasoning to taste. Olive oil, orange juice, garlic, and celery leaves are the perfect ingredients for artichokes. Burn for 5 minutes and serve.

Benefits of Artichoke Herbs

Artichokes, quoted from stylecraze.com, are rich in bioactive agents apigenin and luteolin, and the antioxidant activity of artichoke flower heads is the highest reported in vegetables. In addition, polyphenol compounds are found in higher concentrations in the leaves of plants.

Some of the most important compounds in artichoke leaf extract are: cynarin, which works on liver cells to increase bile production, cynaropicrin which makes bitter artichokes taste, cynaroside which has anti-inflammatory properties, sterols which help reduce the amount of cholesterol absorbed from the intestine into the bloodstream.

The content of vitamins and nutrients and minerals in artichokes is very useful for all body health, because in artichokes there are silmarins. Silmarin is a super antioxidant substance, serves to protect the liver and maintain cell tissue rejuvenation.

Luteolin and cynarin, are the two best substances that act as antioxidant polyphenols, which can help reduce cholesterol levels in the body. Anthocyanins, are the pigments that give color to artichokes, which function as super antioxidants.

According to The British Herbal Pharmacopoeia, quoted from herbalgram.org, artichoke leaves have shown hepatoprotective and hepatostimulation properties. The Merck Index reports the therapeutic category of cynarin, the active principle of artichokes, as choleretic.

The African Pharmacopoeia shows the use of artichokes for the treatment of liver dysfunction. Artichokes have been used for bloating, nausea and indigestion.

Artichoke, quoted from draxe.com, is able to increase bile production and to detoxify the body. Artichokes contain powerful antioxidants, flavonoids, silymarin, which are effective liver protectors.

A specific substance in artichokes called cynarin, has been shown to positively stimulate the production of bile, which is produced by the liver and ultimately allows digestion to help absorb nutrients. Without proper bile production, a good diet cannot be used to grow health because many important nutrients and fatty acids are not properly absorbed.

Artichoke correlates with an increase in intestinal flora, reduces symptoms associated with digestive diseases and increases immunity, because many immune systems are actually in the intestine.

The study also shows that artichoke leaf extract helps in relieving symptoms associated with irritable bowel syndrome (IBS), one of the leading digestive disorders in the world. IBS is a condition that often causes painful symptoms such as constipation, diarrhea, bloating, abdominal pain and more.

It is believed that artichoke is beneficial for IBS and other digestive disorders, because of its high fiber content, ability to reduce inflammation, and the nutritious effects of artichokes on the intestinal lining and liver.

Artichokes, quoted from articles.mercola.com, are useful as probiotics and powerful antioxidants. The probiotic section helps your intestines regain balance, while antioxidants play a role in fighting free radicals that cause many diseases, including cancer, heart attacks, and Alzheimer’s.

 

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