Let’s start with the harvesting, processing and marketing of the artichoke.
The artichoke (Cynara scolymus L.) is a plant of the Asteraceae family considered interesting for food use and, secondarily, medicinal. From the artichoke, for example, natural remedies for the liver are obtained. Like most vegetables, artichokes are mainly made of water and vegetable fibers, useful for stimulating the proper functioning of the intestine. They represent an important source of precious mineral salts, among which we find sodium, potassium, phosphorus and calcium. The artichokes also contain vitamin C and B vitamins, with particular reference to vitamin B1 and vitamin B3. They also contain vitamin K, which is considered useful in preventing osteoporosis. Artichokes are a source of iron and copper, elements used by our body in the production of blood cells. They are also a source of beta-carotene and lutein, which is precious to protect eyesight. Among the components that make artichokes interesting from the curative point of view are the flavonoids, among which rutin stands out, derivatives of caffeic acid and secondary metabolites that allow the pharmacological activity of the artichoke extracts. Among these we find the cynarine, considered useful in case of liver disorders. The derivatives of caffeic acid guarantee antioxidant and hepatoprotective effects.
Let’s summarize the properties of artichokes:
• Rich in mineral salts
• Iron source
• C vitamin
• Vitamins of the B group
• Aphrodisiac properties
• Anti-cellulite properties