Isolation, characterization and determination of minor artichoke (Cynara scolymus L.) leaf extract compounds

Artichoke (Cynara scolymus L.) and artichoke leaf extracts (ALE) have a long history as a traditional part of the Mediterranean diet as well as in folk medicine for the treatment of dyspeptic disorders. Although several biological mechanisms of action have been suggested, e.g. increased biliary secretion leading to an increased cholesterol elimination and/or inhibition of 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity resulting in a decreased cholesterol biosynthesis, convincing and conclusive human studies investigating the blood cholesterol lowering properties of artichoke or ALE are currently limited. The aim of the present study was to isolate, characterize and determine minor artichoke compounds with regard to their blood cholesterol lowering potential, bitter taste sensation and antioxidant potential.