Artichoke Research
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Throughout history, Artichokes have been enjoyed not only for their delicate, versatile flavor and texture, but also for their health benefits. However, only during the past few decades have scientific researchers begun to study the nutrient properties of Artichokes. |
July 2006: Study Shows Surprisingly High Level of Antioxidants in Artichokes
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A study published in July 2006 measured the antioxidant content of 1,113 foods and beverages commonly consumed in the United States. The items were ranked by antioxidant concentration per serving size. The study was conducted independent of any industry sponsors and is the largest study of antioxidant content to date. The results: |
• One cup of cooked Ocean Mist Farms variety Artichoke Hearts has a very high level of antioxidants at 3.559 mmol/serving (and the highest level among all vegetables measured).
• Ocean Mist variety Artichokes ranked fourth for total antioxidant content out of all 1,113 foods and beverages analyzed.
Other studies may yield slightly different results depending on how the antioxidants are measured and which antioxidants are analyzed. |
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More Research is Emerging...
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Researchers are currently looking at Artichoke extracts in hopes of finding out exactly which substances in Artichokes may provide health benefits. These preliminary studies will lay the groundwork for future clinical trials: |
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• Artichoke extracts have shown promise in their ability to reduce symptoms of irritable bowel syndrome (IBS) and improve quality of life in otherwise healthy patients who suffer from indigestion. IBS is a problem reported to affect up to 20 percent of the general population.
• Artichoke leaf extracts may have a protective effect on liver cells. |
