Artichoke's properties make it the vegetable considered most significant in the Mediterranean diet. There are about 90 varieties of artichokes cultivated in the world, each with its own characteristics.
The artichoke is a food that should be consumed for a good part of the year. What makes it rich in properties are the substances that make it up. Thanks to the cynarin (a substance with a bitter taste) and the flavonoids It acts as a hepatoprotector. It helps the body to cleanse itself and eliminate circulating toxins, supporting liver function.
It is precisely the liver the most affected organ, as it improves the flow of bile.
In such cases, it should be consumed by individuals suffering from pathologies related to the gastro-intestinal system so as to preserve the organism from ageing.
The artichoke is rich in fibres, of water, of vitamins(A, B, C and E) and of mineral salts(such as magnesium and potassium).
These are micro and macro nutrients that give it power antioxidant therefore have properties anti-inflammatory e diuretics(they stimulate fluid drainage), promote the metabolism They give a sense of satiety, as the fibres slow down the assimilation process of fats and blood sugar, help to lose excess pounds and eliminate cellulite, and have laxative power.
Introducing artichokes into the diet means:
- Lowering bad cholesterol to keep good cholesterol within parameters;
- Maintaining healthy bones and brain;
- Avoid disturbances in the cardiovascular system;
- Prevent diseases such as diabetes, dermatosis, rheumatism and hives.
Last but not least, the properties of artichokes also have benevolent effects on the leather. They keep it healthy and bright and give it an excellent aesthetic result.
The artichoke has few undesirable effects but in some cases intake should be limited. This is important in patients with biliary tract obstruction and those with gallbladder disease, as they may cause colic. Care should also be taken in patients with hypersensitivity to certain components.
The high presence of inulin (soluble fibre) causes people with a high risk of intestinal fermentations to consume small amounts. The use of this vegetable should be avoided during pregnancy and lactation because it reduces or prevents milk secretion.
And even though we are not doctors, we recommend you try some of our artichoke bitter.
