This remarkable herbal substance consists of various polyphenolc compounds such as chlorgenic acid and cynarin. These chemicals cause artichokes to turn an unappetizing yellow if they are covered when boiled, but show great promise in the treatment of several common disorders.
Since the time of Aristotle, herbalists and other healers have used artichoke extract to treat “dyspepsia,” vague digestive problems that have no obvious cause and no easy diagnosis, such as epigastric pain, bloating, nausea, flatulence, and constipation, as well as discomfort following meals and intolerance of fat. Artichoke appears to ease these maladies by helping the body make more bile.
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