Artichoke

Christopher Hobbs:

“Artichoke is widely used in bitters formulas for poor appetite and weak digestion because of its aromatic and bitter qualities. It is indicated for gallstones because of its bile-moving and cholesterol-lowering properties and for stimulating the liver and bile, especially when there is difficulty digesting fats. It may also be useful for weight reduction because it decreases the fat content of the blood and increases digestive efficiency. Artichoke leaves are also used for dyspepsia, gout, and jaundice. Recent research has shown that artichoke leaf extract has a mild but significant cholesterol-lowering effect, and it is added to supplements that promote heart health.

Pieces of artichoke leaf can be picked and chewed right from the garden They contain stimulating enzymes that enhance digestion. The taste of the raw leaves is bitter, but most fin it enjoyable, which is why it has become popular in elixirs and aperitifs taken before meals. These leaves are much stronger-tasting and stronger-acting than the ones from the delicious artichoke heads.

Traditional Chinese medicine uses the term “liver stagnation,” which is thought to be a common syndrome that occurs when stress is coupled with a rich diet. Associated symptoms include a temple headache, irritability, and an irregular menstrual cycle. Regular use of artichoke leaf tea can help prevent these unpleasant symptoms.

Artichoke has a taste of BITTER, SALTY and a temperature of COOL.”

Historical Uses of Artichoke

Artichoke (Cynara scolymus) has a long history of use in Mediterranean and Middle Eastern cultures for digestive support, liver health, and as an appetite stimulant. Historically, it was used as a folk remedy for jaundice, liver disorders, and kidney health.

Modern Clinical Uses

Today, herbalists and naturopaths primarily use artichoke leaf extract for liver support, digestive issues (like dyspepsia and bloating), cholesterol management, and to promote bile production. It is also recognized for its antioxidant, anti-inflammatory, and lipid-lowering properties.

Chemistry

Artichoke leaves contain active compounds like cynarin, chlorogenic acid, luteolin, and caffeic acid. These compounds are believed to contribute to artichoke’s antioxidant, liver-protective, and lipid-lowering effects.

Pharmacology

Artichoke compounds are thought to work by promoting bile production, which aids in fat digestion and helps reduce cholesterol. Some compounds have antioxidant and anti-inflammatory effects, which contribute to overall cardiovascular health. Artichoke also appears to increase nitric oxide production, which can help relax blood vessels and support vascular health.

Clinical Trials Summary

Clinical trials on artichoke have shown promising effects for cholesterol reduction, liver function improvement, and digestive health. Studies indicate that artichoke leaf extract can lower LDL cholesterol and total cholesterol while supporting liver enzymes. However, further large-scale studies are needed to confirm these benefits and establish more precise dosages.

Generated by ChatGPT; edited by Dr. Christopher Hobbs