Artichoke, also known as artichoke, artichoke, vegetable artichoke, French lily, lotus lily, is good for the human liver.

The artichoke acid in artichoke is able to:Increase the vitality of the liverPromote the elimination of toxins in the liver (such as ammonia produced by digesting proteins), promote regeneration of liver cells, enhance the secretion of bile and the digestion of fats (regulate cholesterol in the body).

Other therapeutic ingredients contained in artichokes include: flavonoids (Fiavonoid: Luteotin, Cynaosid, Scdymosin, etc.), bitters, and a variety of other flavonoids. etc.) Bitters (Sesquiterpenlacton, 50% of which is Cynaropikrin) These therapeutic substances have the function of assisting artichoke acid to protect the liver and promote liver detoxification.

And flavonoids have beneficial physiological effects. Considerable efficacy against malignant cells. It has a relieving effect on vascular purpura.

The regular consumption of artichoke has the effect of treating chronic hepatitis, lowering cholestrol as well as treating indigestion, improving gastrointestinal function, increasing bile secretion and constipation, diarrhea, nausea, vomiting, etc., and stimulating the secretion of bile, which has the function of preventing arteriosclerosis, and protecting the heart and blood.

Expanded Information:

The "difficulty" of artichokes is not without complaint. Caius Plinius Secundus, an ancient Roman naturalist, said that artichokes were "earth's monstrosity", but he himself often ate them with pleasure, so it is clear that there is a love-hate relationship between artichokes. love-hate relationship.

The artichoke cooked in water and dipped in a butter sauce originated with French chef Pierre de la Varenne. This pioneering chef of French cuisine blended the richness of butter with the freshness of the artichoke, reflecting the complementary flavors of food and minimalist cooking.

This style of eating spread to the United States of America with the group of Frenchmen who immigrated to the United States and settled in Louisiana in the 18th century. To this day, Americans buy whole artichokes to take home and dip themselves in butter sauce.

If you don't like the unapproachable nature of mature artichokes, baby artichokes are a better choice. The canned artichokes usually sold in supermarkets, or the olive-dipped artichokes available at Italian deli counters, are made from artichokes that have not yet matured and are cooked.

Tender artichokes soaked in olive oil, oregano, and red pepper are especially good for eating straight or in vegetable salads, as their freshness is preserved by the oil seal and they pair well with Mediterranean spices.

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