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Coronary Artery Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Back in the BC 300 era, the Greek philosopher Theophrastus described that artichokes were not only a delicacy but strangely an aphrodisiac as well. Artichokes were not introduced to America until the early 1800s when French immigrants brought them over when they settled in the Louisiana territory. Today, however, nearly all artichokes are mostly grown commercially in California. Though widely considered a vegetable, an artichoke is actually an edible immature flower bud from a plant in the thistle family.
Diet and IBS
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
Chemical sensitivity to the smell and taste of food can work the other way too. Artichokes have a compound in them that some people can taste and other people can’t. If you can taste it, artichokes have an exquisite flavor – sort of a hollow, sweet, aluminum taste that fills your whole mouth and palate. It’s hard to describe, but it’s incredibly delicious. But if you can’t taste it, artichokes will seem like a lot of effort to get a tiny bit of pointless, tasteless mush. This isn’t a moral issue or a question of maturity or a willingness to try new things. It’s a fluke of genetics. You’re either born with the ability to detect that chemical or you’re not. If you are a picky eater because you just don’t enjoy the taste or smell or texture of some foods, but you still eat a varied and balanced diet, don’t worry about it, you don’t have ARFID. And don’t let people bully you or tease you about your preferences.
Proactive Nutrition
Published in Robert Fried, Lynn Nezin, Evidence-Based Proactive Nutrition to Slow Cellular Aging, 2017
In a Dutch oven with a tight-fitting lid, combine 1 cup of stock, the wine, shallot, and oregano. Bring to a boil then reduce the heat to low. Arrange the artichokes, stem end down, in the liquid in a single layer. Cover and simmer for about 45 minutes until the outer leaves are tender (add water if necessary). Transfer the artichokes to a rack and let cool slightly. Cut each artichoke into quarters and serve warm.
An update on the safety of nutraceuticals and effects on lipid parameters
Published in Expert Opinion on Drug Safety, 2018
Arrigo F. G. Cicero, Alessandro Colletti
According to some clinical investigations, extracts of artichoke leaves (Cynara scolymus) possess lipid-lowering and hepatoprotective properties [55]. The health effects of artichoke are mainly attributed to cynarin, chlorogenic acid, and caffeic acid. The lipid-lowering mechanisms of these supplements seem to be essentially two: the inhibition of the HMG-CoA reductase enzyme and the sterol regulatory element binding proteins (SREBPs) modulation [56]. Meta-analysis of data from 9 trials including 702 subjects suggested a significant decrease in plasma LDL-C (WMD: −14.9 mg/dL; 95% CI: −20.4 to −9.5; p = 0.011). No serious side effect has been reported, confirming the tolerability and safety of artichoke in the short and medium term. The most frequent adverse event is mild and transient abdominal discomfort [57].
The role of artichoke leaf tincture (Cynara scolymus) in the suppression of DNA damage and atherosclerosis in rats fed an atherogenic diet
Published in Pharmaceutical Biology, 2018
Natasa Bogavac-Stanojevic, Jelena Kotur Stevuljevic, Darko Cerne, Janja Zupan, Janja Marc, Zorica Vujic, Milkica Crevar-Sakac, Miron Sopic, Jelena Munjas, Miroslav Radenkovic, Zorana Jelic-Ivanovic
Current data inform us that the most common causes of death worldwide are atherosclerosis-associated diseases (Hansson 2005; Go et al. 2014), evidence suggests that common risk factors for atherosclerosis, such as hypercholesterolemia (Jandaghi et al. 2016; Yousefi et al. 2017), hypertension (Ardalani et al. 2016), obesity (Furukawa et al. 2017; Niemann et al. 2017), a sedentary way of life (Gomez-Cabrera et al. 2008) and smoking (Niemann et al. 2017), all increase the production of free reactive oxygen species (ROS) which leads to oxidative modification of deoxyribonucleic acid (DNA), proteins and lipids, causing changes in their regular functions (De Bont and Van Larebeke 2004) which can contribute to further escalation of atherosclerotic processes (Harman 1956). Attenuation of atherosclerosis development requires changes in life-style habits, use of certain drugs and often certain non-pharmacologic supplementation. Artichoke (Cynara scolymus L. [Asteraceae]), a thistle-like plant in the aster family, is well known for its antioxidant and plasma lipid-lowering properties (Rondanelli et al. 2013; Sahebkar et al. 2017).
Preventive effect of Artichoke (Cynara scolymus L.) in kidney dysfunction against high fat-diet induced obesity in rats
Published in Archives of Physiology and Biochemistry, 2022
Maryem Ben Salem, Hanen Affes, Raouia Dhouibi, Slim Charfi, Mouna Turki, Serria Hammami, Fatma Ayedi, Zouheir Sahnoun, Khaled Mounir Zeghal, Kamilia Ksouda
Artichoke (Cynara scolymus) is a medicinal plant around the world, especially in the Mediterranean area which traditionally uses as a food and prevents human health from different chronic diseases. This study indicated that artichoke and its extract could be useful as an antioxidant agent in the prevention and treatment of kidney disease associated with oxidative stress.