NMU 02 – How Artichoke Lowers Cholesterol, Triglycerides and Blood Sugar

This study showed that artichoke heads and leaves administered to diabetic rats lowered blood cholesterol, triglycerides and blood sugar. Artichoke also protected liver cells against damaging agents and decreased oxidation (free radical damage) to LDL-cholesterol (the bad cholesterol), which makes it less likely to narrow arteries. This effect is associated with a lower risk of heart attack, stroke and other vascular problems in humans.

There are five major compounds in artichoke that appear to work synergistically to provide these protective effects. These include:

1. Chlorogenic acid – antioxidant.

2. Cynarin – antioxidant.

3. Caffeoylquinic acid – cholesterol and triglyceride lowering effect.

4. Luteolin – inhibits cholesterol synthesis.

5. Apigenin – antioxidant.

Including artichokes in your diet 2-3 times per week appears to make good sense if you are trying to:

• Lower cholesterol.
• Lower Triglycerides.
• Lower Blood Sugar ( as most people need to do, as just having a fasting blood sugar level above 5.0 mmol/L {90 mg/dL} puts one a risk for a variety of degenerative conditions and shorter healthy life expectancy).
• Protect your liver over your lifetime.
• Boost your antioxidant defences.

Adding artichoke to salads or as a side dish are practical ways to include them on a regular basis.

Here is a link to the study: http://pubs.sciepub.com/jfnr/4/1/10/index.html

Here is a link to a chart showing antioxidant levels in various foods (artichoke is at the top of the list): http://www.oceanmist.com/artichokes/12-unexpected-artichoke-health-benefits/

Eat smart, live well, look great.

Dr James Meschino