Edible Flowers as Functional Food: A Review on Artichoke (Cynara cardunculus L.)

ConclusionsCynara cardunculus L. flower is known to have health protective potential; in vivo and in vitro studies have demonstrated their hepatoprotective, anticarcinogenic and hypocholesterolemic functions. The flower exudate is used as vegetable rennet to obtain cheese. Of particular note, we highlight the need to characterise artichoke’s immature and mature flower compounds and their dose-dependent effect on (i) the cheese-making process, and (ii) pathological processes. Knowledge of the technological and biological properties of these compounds will enable the exploration of their potential for new product design.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research