The artichoke, good but not just to eat!

The artichoke is a delicious vegetable to eat, but not everyone knows that since the times of the Greeks and Romans it has always been considered a medicinal plant with multiple uses.

It is a perennial herbaceous plant, belonging to the numerous Composite family, which finds its origins in the temperate areas of northern Africa and southern Europe, but today it is considerably widespread and is cultivated on a large scale mainly for food purposes.

There are different varieties depending on the shape and size: wild artichoke, larger cultivated artichoke, prickly artichoke with robust thorns (cultivated mainly in Liguria and Sardinia), green violet artichoke, without thorns (cultivated mainly in southern Italy ), Roman artichoke, large and globose, and violet artichoke from Tuscany.

The active ingredients are: Cinarin, a bitter aromatic substance; glucoside substances; flavonoids, including cinaroside and scolimoside; tannins and several enzymes such as inulase, invertase, prosthesis, cinarase and oxidase, also vitamins A, B1, B5, C, organic acids and mineral salts.

The qualities and properties of the Artichoke are countless: it has an effective cholagogue, purifying and diuretic action, in fact, it is used for gallbladder disorders and liver imbalances. It is used to reduce cholesterol and blood sugar levels and for kidney disorders. It is useful as an aperitif, stimulant and aid to digestion.

It has a detoxifying action.

It can be taken as a supplement, in the form of capsules or mother tincture; We remind you that supplements do not replace a healthy and balanced diet and they must be taken only after consulting a doctor.

Here is a product useful for liver function based on artichoke:

https://www.erboristeriaippocrate.com/rimedi-erboristici/103-depur-herb-s4-carciofo-c-50ml.html

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