This product is sold by a number of vitamin companies, here is one example
of what a product contains.Artichoke Leaf Extract health benefit, cholesterol and liver protection, gastric protection, dosage and review of studies
Artichoke leaf extract is widely used alone or in association with other herbs. It appears that this supplement has many health benefits, including the ability to lower cholesterol levels and protect liver cells from damage.
Composition
Globe artichoke leaves are a natural source of phenolic acids with
caffeoylquinic acid, dicaffeoylquinic acid, cynarin (1,3-dicaffeoylquinic acid), along with
its biosynthetic precursor chlorogenic acid (5-caffeoylquinic acid).
Cynaropicrin and chlorogenic acid are also present.
Availability as a supplement
This product is sold by a number of vitamin companies, here is one example
of what a product contains.
Artichoke (Cynara scolymus) Leaf extract 320 mg, standardized to contain 13% - 18% caffeylquinic acids calculated as chlorogenic acid
You can purchase this product and hundreds of top quality
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Artichoke leaf extract for cholesterol level reduction
Artichoke leaf extract benefits
Antioxidant benefit
Many of the flavonoids in this vegetable leaf
provide excellent antioxidant protection. Cooking artichoke leaves releases some
of these antioxidants. There are a number of excellent antioxidant supplements
including acetyl carnitine, acetycysteine, and
carnosine, along with various herbs,
fruits and berries that have free radical prevention activity
The effect of artichoke (Cynara scolymus L.) extract on
ROS generation in HUVEC cells.
Phytother Res. 2008 Sep; Juzyszyn Z, Czerny B, Pawlik A, Droździk M. Department
of Experimental and Clinical Pharmacology, Pomeranian Medical University,
Powstańców Wlkp. 72, 70-111 Szczecin, Poland.
The effect of an artichoke extract on induced reactive oxygen species generation
in cultured human umbilical endothelial cells (HUVECs) and its reductive
properties were evaluated. Preincubation of HUVEC cells with the artichoke
extract at concentrations abolished reactive oxygen species generation induced
by LPS and oxyLDL. Potent, concentration-dependent reductive properties of the
artichoke extract were demonstrated. The results of the present study the
warrant application of artichoke extracts as endothelium protecting agents.
Cancer
Artichoke extract protects liver cells from oxidative stress. It also has
apoptotic activity on a human liver cancer cell line.
Lowering cholesterol
Artichoke extracts have been shown to produce various pharmacological effects,
such as the inhibition of cholesterol biosynthesis and of LDL oxidation. It
appears that this supplement could be useful in lowering cholesterol levels.
Effect of Artichoke Leaf Extract on Hepatic and Cardiac
Oxidative Stress in Rats Fed on High Cholesterol Diet.
Biol Trace Elem Res. 2009 Aug 4. Küçükgergin C, Aydın AF, Ozdemirler-Erata G,
Mehmetçik G, Koçak-Toker N, Uysal M. Department of Biochemistry, Istanbul
Medical Faculty, Istanbul University, Capa, 34093, Istanbul, Turkey.
Hypercholesterolemia and lipid peroxidation play complementary roles in
atherosclerosis. Artichoke (Cynara scolymus L., Asteraceae) leaf extract, rich
in antioxidants, has cholesterol-reducing effect. We investigated the effect of
Cynara scolymus extract on serum and hepatic lipid levels and
pro-oxidant-antioxidant balance in the liver and heart of hypercholesterolemic
rats. Rats were fed on 4% (w/w) cholesterol and 1% cholic acid (w/w)
supplemented diet for 1 month. artichoke leaf extract (1.5 g/kg/day) was given
by gavage during the last 2 weeks. High cholesterol (HC) diet caused significant
increases in serum and liver cholesterol and triglyceride levels. It increased
malondialdehyde (MDA) and diene conjugate (DC) levels in both tissues. Hepatic
vitamin E levels and hepatic and cardiac glutathione peroxidase (GSH-Px)
activities decreased, but superoxide dismutase and glutathione transferase
activities, glutathione, and vitamin C levels remained unchanged due to HC diet.
Serum cholesterol and triglyceride levels and ratio of cholesterol to
high-density lipoprotein (HDL)-cholesterol decreased in ALE plus HC-treated
rats, but liver cholesterol and triglyceride levels remained unchanged.
Significant decreases in hepatic and cardiac MDA and DC levels and increases in
hepatic vitamin E and GSH-Px activities were observed in ALE-treated
hypercholesterolemic rats. Our results indicate that artichoke leaf extract
decreases serum lipids and hypercholesterolemia-induced pro-oxidant state in
both tissues.
The influence of supplementation with artichoke (Cynara scolymus L.) extract on
selected redox parameters in rowers.
Int J Sport Nutr Exerc Metab. 2008 Jun; Skarpanska-Stejnborn A,
Pilaczynska-Szczesniak L, Basta P, Deskur-Smielcka E, Horoszkiewicz-Hassan M.
Dept. of Water Sports, University School of Physical Education in Poznan, Gorzów
Wlkp, Poland.
The aim of this study was to investigate the influence of supplementation with
artichoke leaf extract on parameters describing balance between oxidants and
antioxidants in competitive rowers. This double-blinded study was carried out in
22 members of the Polish rowing team who were randomly assigned to a
supplemented group receiving 1 gelatin capsule containing 400 mg of
artichoke-leaf extract 3 times a day for 5 wk, or a placebo group. At the
beginning and end of the study participants performed a 2,000-m maximal test on
a rowing ergometer. During restitution, plasma total antioxidant capacity was
significantly higher in the supplemented group than in the placebo group. Serum
total cholesterol levels at the end of the study were significantly lower in the
supplemented group than in the placebo group. Consuming artichoke-leaf extract
resulted in higher plasma total antioxidant capacity than placebo but did not
limit oxidative damage to erythrocytes in competitive rowers subjected to
strenuous training.
Artichoke leaf extract (Cynara scolymus) reduces plasma
cholesterol in otherwise healthy hypercholesterolemic adults: a randomized,
double blind placebo controlled trial.
Phytomedicine. 2008 Sep; Bundy R, Walker AF, Middleton RW, Wallis C, Simpson HC.
Hugh Sinclair Unit of Human Nutrition, School of Chemistry, Food Biosciences &
Pharmacy, The University of Reading, Reading, UK.
Artichoke leaf extracts have been reported to reduce plasma lipids levels,
including total cholesterol. The objective of this trial was to assess the
effect of Artichoke leaf extracts on plasma lipid levels and general well-being
in otherwise healthy adults with mild to moderate hypercholesterolemia.
Volunteers consumed 1280 mg of a standardised Artichoke leaf extracts, or
matched placebo, daily for 12 weeks. Plasma total cholesterol decreased in the
treatment group by an average of 4% and increased in the control group by an
average of 2%. No significant differences between groups were observed for LDL
cholesterol, HDL cholesterol or triglyceride levels. Artichoke leaf extracts
consumption resulted in a modest but favorable statistically significant
difference in total cholesterol after 12 weeks. In comparison with a previous
trial, it is suggested that the apparent positive health status of the study
population may have contributed to the modesty of the observed response.
Cochrane review
Artichoke leaf extract for treating hypercholesterolaemia.
Cochrane Database Syst Rev. 2009 Oct 7; Wider B, Pittler MH, Thompson-Coon J,
Ernst E. Complementary Medicine, Peninsula Medical School, Universities of
Exeter and Plymouth, 25 Victoria Park Road, Exeter, UK, EX2 4NT.
A high cholesterol level is directly associated with an increased risk for
coronary heart disease and other consequences of atherosclerosis. Artichoke leaf
extract has been implicated in lowering cholesterol levels. Whether this dietary
supplement is truly effective for this indication, however, is still a matter of
debate. We assessed the evidence of ALE versus placebo or reference medication
for treating hypercholesterolaemia. We searched the Cochrane Central Register of
Controlled Trials 2008 Issue 2, MEDLINE, EMBASE, AMED and CINAHL from their
respective inception until June 2008; CISCOM until June 2001. Reference lists of
articles were checked. Manufacturers of preparations containing artichoke
extract and experts on the subject were contacted. We conclude that some data
from clinical trials assessing ALE for treating high cholesterol levels exist.
There is an indication that ALE has potential in lowering cholesterol levels,
the evidence is, however, as yet not convincing. The limited data on safety
suggest only mild, transient and infrequent adverse events with the short term
use of this vegetable extract.
Gastritis
Effects of artichoke leaf extract on acute gastric mucosal injury in rats.
Biol Pharm Bull. 2010 Feb; Ishida K, Kojima R, Tsuboi M, Tsuda Y, Ito M.
Laboratory of Analytical Pharmacology, Graduate School of Environmental and
Human Sciences, Meijo University, 150 Yagotoyama, Tenpaku-ku, Nagoya 468-8503,
Japan.
The present study was designed to clarify the effects of an ethanol extract of
artichoke leaf on acute gastric mucosal injury in rats. Oral administration of
artichoke leaf extract dose-dependently prevented absolute ethanol-induced
(125-500 mg/kg) or restraint plus water immersion stress-induced gastric mucosal
injury (1000-2000 mg/kg). The artichoke leaf extract contains 1%
cynaropicrin
and 0.8% chlorogenic acid as main components and 70% dextrin as a vehicle. Our
results indicate that artichoke leaf extract is effective against acute
gastritis and its beneficial effect is due to that of cynaropicrin. The gastric
mucus-increasing action of artichoke leaf extract may be, at least in part,
related to the anti-gastritic action of the extract.
Liver protection
Leaf extracts from globe artichoke ( Cynara cardunculus L. var. scolymus) have
been widely used in medicine for protecting the liver and as an herb to
stimulate bile release. Pretreatment of rats with artichoke extract prevents
carbon tetrachloride-induced liver injury.
Artichoke cooking maintains and enhances nutritional value
Effects of different cooking methods on antioxidant profile, antioxidant
capacity, and physical characteristics of artichoke.
J Agric Food Chem. 2008 Sep 24; Ferracane R, Pellegrini N, Visconti A, Graziani
G, Chiavaro E, Miglio C, Fogliano V. Department of Food Science, University of
Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy.
In this study, the effects of three common cooking practices i.e., boiling,
steaming, and frying on the artichoke phenolic compounds pattern were evaluated.
The variation of carotenoids, antioxidant capacity, and artichoke physical
properties after cooking was also investigated. The major phenolic compounds
present in the raw sample were 5- O-caffeoylquinic and 1,5-di- O-caffeoylquinic
acids; after cooking treatments, an increase of the overall caffeoylquinic acids
concentration due to the formation of different dicaffeoylquinic acid isomers
was observed. Steamed and fried samples showed similar patterns of
dicaffeoylquinic concentrations, which were higher with respect to the boiled
samples. On the other hand, all cooking practices, particularly frying,
decreased flavonoid concentration. The antioxidant capacity of cooked artichokes
enormously increased after cooking, particularly after steaming (up to 15-fold)
and boiling (up to 8-fold). The observed cooking effect on the artichoke
antioxidant profile is probably due to matrix softening and increased
extractability of compounds, but the increase of antioxidant capacity is much
higher than the increase of antioxidant concentration. These results suggest
that some common cooking treatments can be used to enhance the nutritional value
of vegetables, increasing bioaccessibility of health-promoting constituents.