What is the artichoke and what is it for?

The artichoke (Cynara scolymus) is a winter plant originally from Ethiopia, which springs from its vine every year and whose fruits, artichokesare appreciated in the kitchen for their flavor and great health benefits.

The artichoke, the inflorescence of the artichoke (Cynara scolymus), is a very valuable food and well known for its purifying properties and benefits for the liver. Not only does it provide a good amount of vitamins and minerals without providing hardly any fat, but also a fiber, inulin, which has a prebiotic effectand numerous therapeutic effects are attributed to it.

The artichoke season It goes from autumn to spring, as it has two blooms: one from October to December and another from February or March to April. In Spain, artichokes are widely grown in Tudela (Navarre), Benicarló (Alicante), where they have a protected designation of origin, and El Prat (Barcelona).

The leaves of the artichoke plant are also used for medicinal purposes.

The name of the artichoke comes from Arabic, al-khanhuf. This vegetable crossed the Mediterranean with the help of the Arabs to land in Sicily and from there to Florence.

Catherine de’ Medici introduced it to the French court of Henry II and decreed that it was a food only for men, since Since the Middle Ages, the artichoke was considered an aphrodisiac food.

Perhaps this property was attributed to him because of his enormous capacity to generate well-being in the organism, hence today it is included in the group of so-called food-medicine along with garlic and onion.

Its physical appearance, reminiscent of a heart, already seems to suggest the healing virtues it contains and that help maintain health naturally.

Artichoke properties

Artichokes are a excellent diureticvery useful to promote the emission of urine and relieve urinary disorders such as bladder and urethral infection, kidney stones, excess uric acid and urea or edema.

They are also a food with alkalizing power thanks to their richness in minerals such as calcium, magnesium and potassium, fiber and group B vitamins.

But it stands out above all for a series of substances that are found in very small quantities, but that have notable physiological effects. Among them stand out:

• The cynarinthat helps protect the liver.
• The inulina fiber that reduces blood sugar concentration after meals and that favors the balance of the intestinal flora.

It is therefore a purifying food to take into account.

The artichoke has extensive medicinal action which lies mainly in its ability to facilitate fat metabolismrelieve flatulence, reduce LDL cholesterol (or «bad») and increase HDL (or «good») rates.

• Improves blood sugar levels. Increases the production of bile acids, which It promotes digestion, protects the liver, is an appetizer, diuretic and reduces sugar levels. in the blood.
• Rreduces inflammation. The cynarin it contains is a flavonoid with anti-inflammatory action whose main virtue is to regenerate liver celleven eliminating the feeling of discomfort and nausea typical of hepatobiliary patients. The reason is that cynarin stimulates blood circulation in this organ and increases the number of hepatocytes with double core.
• Helps against bad cholesterol. Also cynarin, linked to the acids present in the artichoke, is responsible for the control of LDL cholesterol and dangerous triglycerides. This happens because it acts by hindering the endogenous synthesis of cholesterol and lipids, while stimulating the transformation of cholesterol into bile acids.
• Raises good cholesterol. The increase in bile production caused by artichoke cynarin makes fats dissolve fasterwhich relieves the digestive process while accelerating the transformation of LDL cholesterol before it has the opportunity to establish itself in a harmful way in the circulatory system. The above, together with the ability to lower blood pressure, is especially important for prevent heart attacks and relapses after a heart attack or angina.
• Improves digestion. Regarding the cinaropicrinit is a bitter beginning whose main virtue is to be appetizer and prepare the body to accept other foods, hence the artichoke constitutes an ideal food to eat as a starter or in the first course.
• Promotes nutrition in childhood. The artichoke is besides an ideal food to introduce the bitter taste into children’s dietsince when we take a sip of water eating artichokes unusual sweetness invades our mouth. This seems to be because its flavonoid cynarinwhich gives it its characteristic bitter flavor, dissolves in water while the sweetness of inulin, one of its characteristic sugars, still remains on the palate.

Although the artichoke is taken primarily as food, it is also true that Its active ingredients are more concentrated in the leaves that start from the stem to the sides and are usually discarded.

ARTICHOKE: nutritional value

The artichoke is a good source of nutrients: one artichoke (200 g) covers 13% of the daily needs of vitamin C that requires an adult and 14% of vitamin B1.

It provides a notable amount of phosphorus (130 mg/ 100 g), iron (2 mg/100 g), potassium and, to a lesser extent, magnesium and calcium.

Being also a food hypocaloric (50 calories/100 g)its consumption It is recommended in weight control diets. Its active ingredients are cynarin, cynaropicrin and inulin, a carbohydrate that reduces blood sugaralthough it also contains flavonoids, sterols and caffeic, orogenic, cryptochlorogenic and neochlorogenic acids.

Health benefits

The properties of the artichoke make it indicated to prevent or improve different health problems. It is a recommended food for everyone. Nevertheless, its consumption is especially indicated in people suffering from high cholesterol, diabetes, gout, liver ailments and uric acid, among others. These are its main indications and health benefits:

artichoke is good for the liver

With an exquisite flavor, between sweet and bitter, the artichoke, consumed regularly, increases bile secretion and blood supply to the liver, which helps to digest better. Likewise, it contributes to eliminate the consequences of hepatitis and prevent the formation of gallstones.

Thanks to cynaropicrin and cynarin, two of its active ingredients, it promotes liver cell regeneration and attenuates the impact that alcohol and other toxic substances have on them.

It also improves slow digestion, that cause the feeling of being full and is also a remedy in the convalescence of the hepatitis and against dropsy (swelling of the abdomen due to fluid accumulation).

It is also a good detoxifier of the body and collaborates in the elimination of uric acid, making it ideal for gout sufferers.

the artichoke takes care of the kidney

The artichoke increases diuresis and urea excretiona toxic substance that is produced in the body as a result of protein metabolism and that must be eliminated with urine.

When kidney function is impaired, the level of urea increases in the blood and can cause painful gout attacks.

It is also useful against fluid retention with oliguria (poor urine production).

artichoke lowers cholesterol

Its consumption is important to lower LDL cholesterol and maintain a good HDL cholesterol level.

In an estudio carried out in Munich in 1994 The reduction of lipid levels was compared through the consumption of artichoke and some of its derivatives (extract). This study was carried out with a total of 84 patients affected by hyperlipidemia.

After 6 weeks of treatment, LDL cholesterol and triglyceride levels showed a tendency to decrease, while good HDL cholesterol increased..

When treatment was prolonged until 12 weekstriglycerides responded well, while LDL cholesterol continued slowly in its process of descent.

artichoke improves diabetes

The inulin contained in the artichoke is a carbohydrate that is transformed into levulose, a natural sugar, without requiring the intervention of digestive juices.

Hence the artichoke Help diabetics control their sugar levelsto the point that if an adequate regimen is followed and artichoke is also taken daily, insulin-dependent They may have their insulin doses reduced.

artichoke is good for the skin

Many dermatitis disappear or improve after stimulating the processes of liver detox. Regular consumption of artichokes can help improve some chronic skin conditions.

The artichoke helps restore hunger

The artichoke is a food with appetizing properties. A very effective preparation in this case is Boil a previously chopped artichoke for 15 minutes. The resulting broth is strained and drunk. twenty minutes before the main meals.

artichoke infusion to enhance its effect

We can benefit even more from the properties of the artichoke by taking certain infusions useful in case of acute conditions that require a greater amount of cynarin.

For this it is preferable to resort to the organically grown artichokesfree of pesticides and toxic substances.

ARTICHOKE INFUSION TO LOWER CHOLESTEROL

It is poured in a boiling container a tablespoon of chopped artichoke leaves and The herbal tea is allowed to rest for 15 minutes. Then it sneaks in and is sweetened with honey to taste.

It will be taken a cup of the infusion half an hour before lunch and dinner.

ARTICHOKE TISENE AGAINST GOUT AND URIC ACID

Let them rest in warm water 5 g of chopped artichoke stems and a tablespoon of dandelion.

The preparation macerates for 12 hours and, after filtering it, It is taken hot three times a day.

CONCENTRATED ARTICHOKE INFUSION FOR BLADDER PROBLEMS

They pour 20 g of leaves in 750 ml of water and the mixture is heated until it enters boiling. Then remove it from the heat and leave it rest for 5 minutes.

From this herbal tea you will take a cup after lunch and dinner.

INFUSION WITH ARTICHOKE FOR HEPATITIS AND CIRRHOSIS

They are added to half a liter of water, a tablespoon of artichoke leaves, 3 or 4 chopped stems and a tablespoon of milk thistle.

The preparation is boiled and left rest during 15 minutes.

This infusion will be drunk twice a day, once at noon and once before going to bed.

How to cook artichokes

The artichoke is a vegetable with multiple therapeutic and culinary uses. When preparing it, some things will have to be taken into account to avoid its deterioration: it is advisable avoid prolonged boilingsince overcooking affects its flavor and texture. And, once cooked, it should not be stored either, because it is colonized by a grayish fungus called bremia that could be harmful to the…