Artichokes are regal-looking veggies that pop up often in salads and dips. Rich in calcium, iron and vitamins C and A, among other nutrients, artichokes are incredibly healthy superfoods that boast a wide range of benefits for your health, from better digestion to a lower risk of cancer, as previously noted. Here Skye Anderson, Food.news, reflects on a couple of great reason to start eating artichokes:
“Artichoke is a vegetable that hails from the Mediterranean region and is very popular in Europe. One of the oldest cultivated vegetables that is still grown and eaten today, artichoke has a very interesting history.
According to Greek mythology, artichoke came to be because of a girl named Cynara, whom Zeus fell in love with and made a goddess. He later turned her into an artichoke out of rage when he found out she was sneaking home to visit her family. Artichoke got its scientific name, Cynara cardunculus, from her.
But artichoke is more than just a food and an object from lore. It is also an herbal medicine traditionally used to treat jaundice, dyspepsia and chronic albuminuria — a sign of kidney disease. Artichoke has also been used as a diuretic and liver tonic for centuries.
Today, artichoke is considered a functional food that can help with a variety of health conditions. With its abundance in essential nutrients as well as beneficial phytonutrients, this superfood is well-equipped to do wonders for your body.
Here are two things modern research has found that artichoke can do for your heart and liver.
Artichoke can protect your liver from damage
In a recent study, Chinese researchers reported finding an excellent medicinal use for artichoke. In their search for a natural medicine for alcoholic liver disease, they came across reports suggesting that artichoke has powerful antioxidant and anti-inflammatory properties.
Alcoholic liver disease is a well-studied disease that’s been linked to both oxidative stress and inflammation. Putting two and two together, the researchers decided to test whether artichoke’s properties can influence these contributors to alcoholic liver disease.”
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