Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

Cynara scolymus L. is an herbaceous plant originally from the western Mediterranean area, with Italy, Spain and France the main being producers. Both the edible flowering head and the by-products generated during processing (outer bracts, leaves and stem) are characterized by a high content of essen...

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Bibliographic Details
Published in:Applied sciences 2024-06, Vol.14 (11), p.4940
Main Authors: Ayuso, Pablo, Quizhpe, Jhazmin, Rosell, María de los Ángeles, Peñalver, Rocío, Nieto, Gema
Format: Article
Language:English
Subjects:
Amino acids
antioxidants
artichoke
By products
Carbohydrates
Cynara scolymus L
Dietary fiber
Dietary minerals
Environmental impact
Fatty acids
Flowers & plants
Food
food additives
functional food
prebiotic
Type 2 diabetes
Vitamin C
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Summary:Cynara scolymus L. is an herbaceous plant originally from the western Mediterranean area, with Italy, Spain and France the main being producers. Both the edible flowering head and the by-products generated during processing (outer bracts, leaves and stem) are characterized by a high content of essential vitamins, minerals and bioactive compounds. In particular, the leaves represent a great source of phenolic acids derived from caffeoylquinic acid or flavonoids such as luteonin and apigenin, while the head and stem contain a high content of soluble and insoluble dietary fiber, especially inulin and pectins. Its high content of bioactive compounds provides artichoke a high antioxidant power due to the modulation effect of the transcription factor Nrf2, which may lead to protection against cardiovascular, hepatic and neurological disorders. The potential use of artichoke as a functional ingredient in the food industry may be promising in terms of improving the nutritional value of products, as well as preventing oxidation and extending the shelf-life of processed foods due to its antimicrobial activity. This review aims to provide an overview of the nutritional qualities of Cynara scolymus L. and its by-products, focusing on the possible health effects and potential applications in food products as a higher-value-added alternative ingredient.
ISSN:2076-3417
2076-3417
DOI:10.3390/app14114940