Artichoke: botanical, agronomical, phytochemical, and pharmacological overview

Artichoke, Cynaracardunculus, is a dietary and medicinal plant species with a long tradition of use dating back to the ancient Egyptians, Greeks, and Romans. It comprises the globe artichoke, C. cardunculus subsp. scolymus, the cultivated cardoon, C. cardunculus subsp. altilis, and the wild cardoon, C. cardunculus subsp. sylvestris. The edible part of the plant is limited to the fleshy leaves (bracts) and receptacle of a large immature inflorescence, named capitulum or head, that has been shown to be a rich source of bioactive compds. On the other hand, leaves, external bracts and stems discarded by the artichoke processing industry corresponding to about 80-85 % of the total biomass of the plant, represent a suitable potential source of food additives and nutraceuticals. Nutritional and pharmacol. properties of artichoke heads and leaves are attributed mainly to polyphenolic compds. and inulin present at high concn. Other classes of chem. compds., including flavonoids, anthocyanins, sesquiterpenes, and triterpenes have been also found in the plant at lower amts. This review, after a general historical, phytogeog., and ethnobotanical overview, summarizes the current knowledge on the phytochem. and pharmacol. properties of this plant, with special emphasis on the agronomical and nutritional importance of the plant and to the methods of anal., including the recently developed metabolomic studies. [on SciFinder(R)]