Artichoke Leaf (Cynara cardunculus) was introduced by the Dutch to England, where they were subsequently grown in Henry Vlll’s garden at Newhall 1530. The plants were introduced to the United States of America in the 19th century, firstly to Louisiana by incoming French immigrants and subsequently to California by incoming Spanish immigrants.

Traditional Uses for :-

Artichoke Leaf (Cynara cardunculus) has been used traditionally in Europe to improve digestive and urinary tract health. The plant is usually used medicinally in an extract form or a tincture. Artichoke leaf extracts (ALEs) are currently very popular in Germany and Switzerland as a remedy for indigestion, and are available in the UK as over-the-counter food supplements.

The leaves in their raw form (this product) are rarer to find but still nevertheless useful in modern herbalism.

Various studies have provided an evidence base for their use in conditions such as dyspepsia and irritable bowel syndrome.

There is increasing research evidence (University of Reading) to suggest that Artichoke Leaf may help to lower cholesterol levels in otherwise healthy individuals with a moderately increased plasma cholesterol count but not yet requiring medical intervention.

Constituents of Artichoke Leaf:-

Artichoke contains the bioactive agents apigenin and luteolin

The total antioxidant capacity of Artichoke is one of the highest recorded although the heads report a higher level. Cynarine is a chemical constituent in Artichoke. The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. It inhibits taste receptors, making water (and other foods and drinks) seem sweet.