Artichoke (Cynara scolymus L.)

Abstract Nowadays there is a consumer demand for healthy foods, therefore, the production and consumption of fruits and vegetables is increasing. Among vegetables, the artichoke is considered a healthy food because of its phytochemical and nutritional composition. The central portion of the head of the artichoke and the proximal part of the stem are the edible parts of the plant, containing high bioactive compound contents such as inulin, minerals, vitamins, fiber, and polyphenols, all of which are responsible for its beneficial health effects. At the same time, artichoke by-products (distal stems, leaves, and external parts of the head) are also rich in bioactive compounds, and thus they can be used as a source of healthy ingredients in the development of functional foods. Some “in vitro” and “in vivo” human studies, have related artichoke extracts with the prevention/treatment of degenerative disorders such as cardiovascular diseases, metabolic syndrome, and breast and colon cancers.