Artichoke (Cynara scolymus) is a large thistle-like plant is native to the regions of southern Europe, North Africa, and the Canary Islands. The artichoke is one of the world's oldest medicinal plants. The ancient Egyptians placed great value ... *
Not Great tasting tea "Artichoke tea is a specialty in Vietnam. I went to Vietnam this summer and fell in love with it. It was light and crisp. However, this tasted too strong and was not good -- definitely not the same as the Vietnamese tea.
[Editor: Our artichoke ..." -- Matt (Buyer BA Business Studies)
* Please Note: This information is based partly on Traditional Medicine which uses natural materials to support health. This information has not been evaluated or approved by the FDA. These statements have not been evaluated by the Food and Drug Administration (FDA). These products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor.
Description
Artichoke (Cynara scolymus) is a large thistle-like plant is native to the regions of southern Europe, North Africa, and the Canary Islands. The artichoke is one of the world's oldest medicinal plants. The ancient Egyptians placed great value on the plant - it is clearly seen in drawings involving fertility and sacrifice. Moreover, this plant was used by the ancient Greeks and Romans as a digestive aid. In sixteenth-century Europe, the artichoke was favored as a food by royalty. It is also used to lower cholesterol, as a digestive aid, for liver protection and gallstones.
Artichoke leaves contain a wide number of active constituents, including cynarin, 1,3 dicaffeoylquinic acid, 3-caffeoylquinic acid, and scolymoside. The choleretic (bile stimulating) action of the plant has been well documented in a placebo-controlled trial involving 20 healthy volunteers. After the administration of 1.92 grams of standardized artichoke extract directly into the duodenum, liver bile flow increased by 127.3% and 151.5% at the 30- and 60-minute mark, respectively. This choleretic effect has led to the popular use of artichoke extract in Europe for the treatment of mild dyspepsia and indigestion-particularly following a meal high in fat. In an open-label study with 553 persons suffering from non-specific digestive disorders (including dyspepsia and indigestion), 320-640 mg of a standardized artichoke extract taken three times per day was found to reduce nausea, abdominal pain, constipation, and flatulence in over 70% of the study participants.
The plant has also been employed therapeutically in the treatment of elevated lipid levels, although with mixed results. For example, a research study in the late 1970s using cynarin at a daily amount of either 250 mg or 750 mg concluded that it did not alter cholesterol and triglyceride levels in patients with familial high cholesterol after three months of therapy. In contrast, however, a recent open-label European study (partially summarized above) suggests that artichoke is efficacious in altering lipid values. After using a standardized artichoke extract (320 mg/capsule) at an amount of one to two capsules two to three times a day for six weeks, total cholesterol and triglyceride values decreased significantly by an average of 11.5% and 12.5%, respectively. HDL-cholesterol levels did not rise significantly. The results of this study, however, must be questioned because of the lack of dietary control and the lack of a placebo group.
While scientists are not certain how artichoke leaves lower cholesterol, test tube studies have suggested that the action may be due to an inhibition of cholesterol synthesis and/or the increased elimination of cholesterol because of the plant's choleretic action. In test tube studies, the flavonoids from the artichoke (e.g., luteolin) have been shown to prevent LDL-cholesterol oxidation. Moreover, artichoke leaves may be liver protective, as test tube results have demonstrated its effectiveness against carbon tetrachloride-induced toxicity.
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Directions
Fresh drawn, boiling water contains the most oxygen, thereby giving the fullest taste to tea. Water that has been boiling for some time looses the oxygen and thereby the best taste.
Allow full expansion during the infusion and easy removal after the time for steeping has elapsed.
Draw into a tea pot or kettle the best fresh water that you have available.
Warm the teapot and cups while the water is boiling.
Cautions
At the recommended amount and according to the German Commission E Monographs, there are no known side effects or drug interactions.
However, they also state that the use of artichoke is contraindicated in those who are allergic to artichokes and other members of the Compositae (e.g., daisy) family.
In addition, those who have any obstruction of the bile duct (e.g., as a result of gallstones) should not employ this plant therapeutically. There have been reports of kidney failure and/or toxicity from the use of artichoke leaves.
The plant's safety during pregnancy and lactation has not been established.
At the time of writing, there were no well-known drug interactions with artichoke.
Additional Information
PhytoVie manufactures a wide selection of therapeutic and aromatic teas. The PhytoVie manufacturing process guarantees the quality and consistency of each and every tea bag. Our buyers select only the highest premium quality teas each season, importing from around the world. Each tea bag contains only the finest quality ingredients.
Artichoke tea is a specialty in Vietnam. I went to Vietnam this summer and fell in love with it. It was light and crisp. However, this tasted too strong and was not good -- definitely not the same as the Vietnamese tea.
[Editor: Our artichoke tea is meant to be taken as a therapeutic tea, not necessarily a pleasant-tasting tea. The rich, full-bodied and intensely bitter flavour is evidence of the purity and freshness of the herb used. Bitter compounds are what stimulate the gastric juices and promote bile production from the liver.
Herbalists around the world agree that, in terms of health, our diet is lacking in these bitter principles like those found in artichoke. Why? Because people find it unpleasant. The foods and beverages we consume are, for the most part, geared towards taste and enjoyment rather than health and nutrition. We do carry a line of Terra Vita after-dinner and dessert teas that are absolutely delicuous; unfortunately, the artichoke leaf tea by Gourmet Nutrition is not one of them. It's why we list it under a category called "Wellness tea".
In terms of healthful properties, however, it is the real thing - no fillers, additives, or flavour-moderating agents of any kind. We cannot comment on Vietnamese artichoke tea, the particular variety of artichokes used, or the method of preparation and strength, etc. All we can say with certainty, is that our wellness teas are pure, whole herb teas with a flavour just as mother nature intended.
The only way to mitigate the bitterness in the tea would be to make a weaker brew. This would also lessen the health properties of the tea, naturally.]
These statements have not been evaluated by the Food and Drug Administration (FDA). Products are intended to support general well being and are not intended to treat, diagnose, mitigate, prevent, or cure any condition or disease. If conditions persist, please seek advice from your medical doctor. The essence of the current American rule on Traditional Uses is, as stated by FTC, "Claims based on historical or traditional use should be substantiated by confirming scientific evidence, or should be presented in such a way that consumers understand that the sole basis for the claim is a history of use of the product for a particular purpose."
