Artichoke Reduces Cholesterol

Cynara cardunculus or the globe artichoke is a perennial thistle native to southern Europe and Mediterranean. It attains a height of 1.4-2 meters. The plant is characterized by the presence of arching, deeply lobed, silvery, glaucous green leaves measuring 50-82 cm in length. The flowers are borne in a large head which is edible and measures 8-15 cm in diameter. This large head bears numerous triangular scales. The individual florets are purple in colour. The lower fleshy portion of the involucral bracts and the base known as heart as well as the mass of immature florets in the centre of head known as choke are edible. These portions become inedible in the mature plants. The origin of artichokes is unknown but it is believed that they originated somewhere in North Africa. In North Africa these plants still grow in the wild. The cultivation of these plants began somewhere in Egypt and Rome. In the present scenario the major cultivation of artichokes is concentrated around the Mediterranean basin. The major producers at present are Spain, Italy and France. California supplies 100% of these crops to the United States. In California about 80% of these crops are grown in Monterey County but Castroville claims itself to be the artichoke centre of the world and celebrates an annual artichoke festival. Artichokes can be produced either from seeds or by vegetative means like division, root cuttings or micropropagation. Being a perennial plant they produce edible flowers only during the second and subsequent years. Some varieties can be Artichoke

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grown from seeds as annuals which produce edible flowers at the end of growing season. Now a days winter tolerant varieties have been developed which can survive even at zero degree temperatures. Commercial culture of these plants is limited to warm areas of USDA. It requires good soil quality, regular watering as well as frost protection in winter. Rooted suckers can be grown along with them so that the mature specimens may be disposed of after few years of growth. The plant attains its peak growth in spring and can be harvested throughout the year. Another peak season is mid-autumn. They have a good shelf life and can be kept for about two weeks. Apart from its use as food it is also an active participant of the floral display because of its large and purple coloured floral head. In the United States artichokes are cooked and used as food. The leaves are cut with the help of scissors before cooking. Cutting removes the thorns. Then it is boiled or steamed and then salt is also added. The leaves are sometimes also dipped in vinegar, butter lemon juice and sauces. In Italy artichoke hearts are cooked in oil. In Spain smaller and younger artichokes are preferred mostly and they are sprinkled with olive oil and sautéed with garlic, rice or eggs. They can be used for preparing herbal tea which is very popular in Vietnam. Artichoke is also the primary flavor of the liquor tagged Cynar. The total antioxidant property of these plants is reported to be the highest as compared with that of other vegetables. Cynarin is the active chemical compound present in these plants which associated with the increased bile flow. This chemical is present in the pulp of the leaves but the dried leaves and stems also contain the same compound. This is a diuretic vegetable and also aids to digestion, strengthens liver and gall bladder function, and raises HDL/LDL ratio. It also reduces cholesterol levels so declines the risk of arteriosclerosis and coronary heart disease. It also contains some bioactive agents like apigenin and luteolin. Navodita Maurice Article Source: http://EzineArticles.com/?expert=Navodita_Maurice Article Source: http://EzineArticles.com/6009867

Artichoke

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