Artichoke - Useful Properties And Contraindications

Artichoke is characterized by excellent taste and dietary properties. The plant is a universal food and although consumed as a vegetable, it is actually a type of thistle. It is eaten mainly because of the benefits it provides to the body - strengthens the immune system, lowers cholesterol, protects the body from diseases such as atherosclerosis, heart attack and stroke. The plant has long been known for its detoxifying properties and improving liver health; helps deal with digestive problems such as digestion, constipation, irritable bowel syndrome and diarrhea. It also has anti-cancer properties, lowers blood pressure, is a cure for hangovers; stimulates urination. Vegetables are interesting because they can be used during different periods of ripening.

Artichoke is an edible plant known for its cardamom shape. It grows in Europe, the Middle East and America, and less frequently in Asian countries.

Nutritional composition

• Vitamins: A, B1, B2, B3, B4, B5, B6, B9, B12, C, A, D, E and K;
• Macronutrients: potassium, calcium, magnesium, sodium, phosphorus;
• Trace elements: iron, manganese, copper, selenium, zinc.

128 grams of raw artichokes contain :

• 13.5 grams of carbohydrates
• 6.9 grams of fiber (23-28% of daily requirement)
• 4.2 grams of protein
• 0.4 grams of fat

120 grams of boiled artichokes contain :

• 14.3 grams of carbohydrates
• 6.8 grams of fiber
• 3.5 grams of protein
• 0.6 grams of fat

Artichoke is low in fat and rich in fiber, vitamins, minerals and antioxidants.

Useful properties of artichoke

People have long found application of vegetables not only in cooking but also in medicine. Its first overt effect was diuretic. During the Middle Ages, the range of useful properties expanded, doctors began to use it as a choleretic (bile secretion) and antirheumatic agent. At a later stage, artichoke is used to increase appetite, in the fight against edema and in the treatment of diseases such as: jaundice, scurvy, rheumatism and some cardiovascular diseases accompanied by edema.

Vegetables help remove "bad" cholesterol and toxins from the body, thus improving liver function, normalizing metabolism; It is useful in high acidity, hypertension, atherosclerosis and a number of other diseases of the cardiovascular system. Decoction of the leaves or juice of vegetables are useful in problems with the liver and bile.

Artichoke is also used in the manufacture of drugs (for the treatment of jaundice, hepatitis, atherosclerosis). Vegetable-containing medicines are expected to be used for allergies, urticaria, some forms of psoriasis and eczema. Its use is recommended for patients undergoing kidney or liver surgery.

Artichokes have the highest levels of antioxidants of all vegetables, according to a study by the US Department of Agriculture. Among 1000 plants of different species, artichoke ranks 7th in terms of antioxidant content.

Because thistle is rich in polyphenols, it has powerful anti-cancer properties. Its extract has a prophylactic anti-cancer effect and is also used in the treatment of the disease. Many studies have found that artichoke has therapeutic potential to treat mesothelioma.

Artichokes are considered a healthy addition to the diet. It has been found that some ingredients in its leaves reduce the levels of bad "LDL" cholesterol and increase the levels of good "HDL" cholesterol. Cholesterol is a type of fat that accumulates in the arteries of the cardiovascular system, blocks blood flow, raises blood pressure and can lead to potentially fatal heart attacks and strokes. Any method to reduce bad cholesterol is worth it, so it is good to add artichokes to the diet.

Vegetables are a rich source of potassium - the main mineral that affects many organ systems in the human body. Potassium helps to neutralize the effect of excess sodium, which is known to raise blood pressure. Therefore, artichoke acts as a vasodilator (dilates blood vessels) and is especially useful for people who are already taking medication for hypertension (high blood pressure) to prevent the effect of potassium deficiency.

Consumption of artichoke is also beneficial for diabetics. It has the ability to prevent complications related to blood pressure and this disease. Lowering blood pressure can reduce the chances of heart attacks and coronary heart disease.

Artichoke has been used as a means of improving liver health for centuries, but the exact mechanism of its effect has never been fully understood, while modern science has been able to properly study this versatile plant. Two antioxidants (cinnarine and silymarin) found in artichokes have been shown to improve overall liver health by facilitating the removal and elimination of toxins from the liver and body. Studies have found that these antioxidants actively promote the growth and repair of damaged liver cells.

Artichoke is a rich source of dietary fiber, which is one of the most useful nutrients for improving the health and functionality of the digestive system. Fiber supplies the volume of food that is taken, which helps maintain regular bowel movements and reduce the symptoms of constipation. Fiber can relieve bloating, cramps, flatulence and general stomach discomfort. In addition, they absorb excess fluid in diarrhea. These fiber cleanses the body of excess bad cholesterol, thus cleansing the arteries, reducing the chances of developing heart disease.

Artichoke soothes inflamed gallbladders and can solve a common problem - blocked bile ducts, helping the body to function normally. Vegetables stimulate the production and secretion of gastric juices, as well as bile, which also aids proper digestion.

• Hangover Remedy : Some people chew a few leaves of the plant the next day after drinking large amounts of alcohol.
• Prevents birth defects : The high levels of folic acid (vitamin B9) found in the plant can prevent the development of neural tube defects in newborns. The process of closing the neural tube in vitro requires a certain amount of folic acid to flow properly, so the vitamin is an essential part of the diet of pregnant women.
• Increases bone density : The minerals magnesium, phosphorus and manganese, which are found in artichokes, are essential substances that help increase bone density and health, thus reducing the chances of conditions such as osteoporosis.
• Enhances metabolism : Magnesium and manganese are essential substances for metabolic processes in the body and are contained in significant quantities in artichokes. Magnesium is an important part of protein synthesis in the body, as well as to support the absorption of calcium by the body, which further strengthens bones. Manganese has a slightly greater effect than magnesium on metabolic levels of cholesterol, amino acids and carbohydrates.
• Improves brain activity : The quality of artichoke as a vasodilator allows more oxygen to reach the brain, leading to increased cognitive function. Phosphorus is a key mineral in the plant that is also found in brain cells. Its deficiency is associated with a serious decline in cognitive abilities.

How to prepare and eat artichokes?

Artichokes can be cooked in a pan or saucepan with water and herbs and spices can be added for extra flavor. Once cooked, it can be consumed both hot and cold.

Artichokes are not eaten raw, as their tough fibers and sharp leaf tips can cause damage to a person's digestive system. Properly processed, artichokes are a tasty and healthy addition to almost any meal.

First you need to cut the sharp tips of the leaves with a knife or kitchen scissors. This foot is optional, but makes the plant much easier to eat. Remove the outer green leaves from the base and stem one by one, leaving the softer and lighter leaves. Peel and cut off the excess stem, as it may taste bitter. Remove the green part to see the edible part. It is lighter in color and is located below the base of the leaf where it was attached. Wash the edible part of the core and leaves and put them in a pot of boiling water, cover with a slightly open lid. Do not cover the vegetables with too much water so that they do not turn brown. Stew over low heat for about 50 minutes. When you easily pierce with a fork and it is soft, the artichoke is ready.

You can consume the leaves with dips and sauces. The most delicious part of the artichoke is the inside. It can be consumed alone or in salads.

Contraindications to artichoke

Despite all the benefits of the plant, there are dangers associated with its consumption. Some people are sensitive to vegetables - they have allergic reactions, especially to the extract from the leaves of the plant, because it is more concentrated. Artichoke is closely associated with ragweed, daisies, marigolds and chrysanthemums. Many people who suffer from allergies to these plants may also experience symptoms when using and consuming artichokes.

People who have established diseases of the liver or gallbladder should not add this vegetable to their diet so as not to exacerbate the disease. Artichoke is used as a preventive method in diseases of these organs, not as a cure. Thistle causes people to urinate frequently, so if someone suffers from an overactive bladder, taking artichokes can make it worse.

The product is contraindicated in hypotension and gastritis with low acidity, also in individual intolerance.