Artichoke

One of the oldest vegetable plants in the world belonging to the Compositae family. Cultivated in the Mediterranean area and in many other countries as a vegetable plant. Already known to the Greeks and Romans. Introduced to Central Europe about the 16th century, later also to America.

Traditional herbal medicinal product for mild digestive complaints.

Cynara scolymus contains phenolic carboxylic acids, especially (about 15) derivatives of caffeic acid and cyanarin, as well as various bitter substances such as the sesquiterpene lactone cynaropicrin. Bitter substances such as the sesquiterpene lactone cynaropicrin, furthermore various flavonoids and monsaccharides. Flavonoids and monsaccharides.

Medicinal use: Artichoke extracts (see Cynarae folium) are offered in more than 40 finished preparations (e.g. as juice, tincture) as lipid reducers and to stimulate bile production.

The diuretic and choleretic effect is attributed to the ingredient cynarin.

Functional dyspepsia, i.e. feeling of fullness after eating, early feeling of satiety, upper abdominal pain, indisposition and burning of the stomach.

Because of its bitterness, extracts of artichokes are made into fortified wine in Spain and Italy as a stimulant of gastric secretion (aperitif).

Recent studies suggest lowering of postprandial blood glucose levels and highly significant lowering of fasting blood glucose levels in diabetics.

Cosmeticuse: In cosmetic preparations Cynara scolymus extract (INCI) is used as a skin-protecting substance.

Preparation-specific, general 3 x 300 mg dry extract

Up to seven sesquiterpene lactones are present in the artichoke. The sensitising effect has so far only been shown for cynaropizine and Grosheimin. Sensitizing potency: Medium strong. Frequency of sensitization: Occasional.