The Effect of Artichoke on Lipid Profile: a Review of Possible Mechanisms of Action

Santos, H.O., Bueno, Allain ORCID: https://orcid.org/0000-0002-9456-8558 and Mota, J.F. (2018) The Effect of Artichoke on Lipid Profile: a Review of Possible Mechanisms of Action. Pharmacological Research, 137. pp. 170-178. ISSN 1043-6618

Preview	Text The effect of artichoke on lipid profile.pdf - Accepted Version Download (744kB) | Preview
	Text S1043661818312672 - Published Version Restricted to Repository staff only Download (64kB) | Request a copy

Abstract

Cardiovascular disease is a highly prevalent issue worldwide, and one of its main manifestations, dyslipidaemia, needs more attention. Cooked artichoke (Cynara scolymus) hearts or artichoke leaf extract (ALE) are believed to be helpful in the treatment of dyslipidaemia. In this narrative review, we provide a brief overview of the potential impact of artichoke consumption on lipid profile. We appraised the Cochrane, MEDLINE and Web of Science databases, and included articles published between 2000 and June 2018 on intervention in humans only. The main potential of ALE administration observed on lipid profile relates to decreased serum LDL, total cholesterol and triglyceride concentrations, although no strong evidence for increasing HDL appears to exist. Evidence suggests that decreases of 8 to 49 mg/dL for LDL concentration, 12 to 55 mg/dL for total cholesterol, and 11 to 51 mg/dL for triglycerides, can be attributed to 2-3 g/d of ALE, in which its components luteolin and chlorogenic acid may play a key role. On the other hand, the effects of cooked artichoke hearts can be attributed mainly to its soluble fibres, particularly inulin. Despite the convincing evidence on its health benefits, additional long-term clinical trials are pivotal to fully elucidate the potential effects of ALE administration on positive cardiovascular outcomes

Actions (login required)

View Item