Standardized Plant Extract - TITREX®

Artichoke

The liver flower: Reference choleretic and hepatoprotective

Latin name

Cynara scolymus L.

Family

Asteraceae

History & Botany

Artichoke is a perennial plant native to the Mediterranean basin, probably derived from the wild cardoon of North Africa, cultivated and consumed since antiquity. Its name comes from the Arabic harsufa, then the Italian articiocco. Dioscorides and Pliny the Elder already described its medicinal virtues. In the Middle Ages, cultivated in monastery gardens for its digestive properties, it became a prestige vegetable in France in the 16th century, introduced by Catherine de' Medici.

Modern phytotherapy carefully distinguishes the edible vegetable (immature floral head) from the medicinal plant (the large true leaves). The latter, deeply divided, concentrate cynarin and active flavonoids. The isolation of cynarin dates back to the 1950s; since then, more than 12 clinical studies have confirmed its hepatobiliary efficacy. The EMA and EFSA officially recognize its benefits.

Morphology

Robust plant, 1.50 to 2 meters tall, with branched stems and deeply divided leaves of a very characteristic silver-gray-green color. Globular floral heads formed of fleshy bracts (the edible vegetable). Spectacular purple flowers if the plant is allowed to bloom. Same family as milk thistle, daisy, and sunflower.

Part used & extraction

The true leaves (not the bracts of the head), harvested before flowering, dried at low temperature, and extracted via hydro-alcoholic extraction. Extracts standardized to minimum 5% cynarin (EMA/EFSA standard) to guarantee choleretic efficacy. Main producers: France, Spain, Italy, Morocco.

Cynara scolymus L.

Floral head before blooming and characteristic large silver-gray-green leaves

Organoleptic Characteristics

Appearance

Large leaves, silver-gray-green, deeply divided, and leathery. Dry extract powder, greenish-brown to dark brown depending on concentration, fine and homogeneous.

Odor

Slightly vegetal and herbal, subtle and pleasant. Fresh leaves release a more pronounced, slightly camphorated note. The dry extract is almost odorless.

Taste

Bitter and slightly astringent, a direct signature of cynarin. Unique phenomenon: after consuming artichoke, water and food seem sweet (inhibition of bitter taste receptors).

Extract

Powder, greenish-brown to dark brown depending on concentration. Good hydroalcoholic solubility. Liquid extracts have a characteristic amber-brown color.

Active Principles & Biochemistry

Medicinal Properties & Traditional Use

Choleretic & Hepatoprotective

Stimulates the secretion and evacuation of bile, a well-established EMA indication. Protects hepatocytes against toxins, alcohol, and hepatotoxic drugs. Actively supports liver regeneration. Recommended for seasonal detox cures and after dietary excesses.

Digestive & Functional Dyspepsia

Relieves abdominal heaviness, slow digestion, postprandial bloating, and nausea. Validated efficacy for functional dyspepsia by several clinical studies (including Holtmann et al.). Improves transit thanks to prebiotic inulin and reduces interest in irritable bowel syndrome.

Lipid Regulator

Reduces LDL cholesterol and blood triglycerides in 4 to 8 weeks of treatment. Luteolin inhibits endogenous cholesterol synthesis. Documented interest in metabolic syndrome and preventive cardiovascular follow-up. Synergistic with a balanced diet.

Antioxidant & Cardioprotective

All the polyphenols in the leaf (cynarin, chlorogenic acid, luteolin) protect the vascular endothelium against LDL oxidation and early atherosclerosis. Reduces C-reactive protein (marker of cardiovascular inflammation) in recent clinical studies.