The artichoke has tremendous benefits for our health. Literally everything is useful in it, leaves, basket and stems. It is stewed, steamed, pickled, added to sauces and pies, used as a side dish, bread is baked from it, etc.
In addition to the great uses of the plant in cooking, there are benefits of artichoke as a powerful antioxidant. Research in the United States has shown that it contains thousands of times more antioxidants than any other vegetable. This means that this unique product slows down aging, gives us strength and energy.
The artichoke is very useful because of its ability to induce the death of malignant cells. It inhibits the development of many different forms of cancer, including leukemia, prostate and breast cancer. In addition, the vegetable is a unique source of fiber, with one basket containing more fiber than a whole cup of prunes.
There are many liver benefits of artichoke. Thanks to silymarin, the product increases the regeneration of organ tissues and has long been used in alternative medicine for the treatment of the liver. In addition, the plant stimulates the digestive system and has a diuretic effect. Adding artichoke leaves to meals helps regulate cholesterol levels.
The same artichoke has long been used in folk medicine to treat hangovers. Because of its beneficial effects on the liver, stomach and intestines, it is enough, according to healers, to eat a few leaves of the plant to get rid of withdrawal symptoms.
The harm of artichoke from the polyphenol, which is part of the vegetable, is also known, which increases the secretion of bile, which means that it should be used with caution by patients with cholecystitis and disorders of the biliary tract.
The harm of an artichoke depends largely on its size. So a young small vegetable can be eaten raw, and a large one requires heat treatment, since the fibers of the plant become more rigid with age. If the basket of the artichoke has opened, and its leaves are brown, the vegetable is no longer suitable for eating.
The relative harm of an artichoke depends on its shelf life. The fragrant and tasty product retains its qualities for a week, then the wonderful smell of the vegetable disappears, it begins to absorb all the odors and moisture from the environment. Therefore, so often the plant is preferred to pickle or canned rather than keep it fresh.