artichoke

General Material Information

Preferred name	artichoke
Trivial Name	Artichoke, ext.
Short Description	cynara scolymus
CAS Number	84012-14-6
ECHA Number	281-659-3
FDA UNII	Search
Synonyms	cynara scolymus Artichoke, ext. Cynara scolymus ext.

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Literature & References

	cynara scolymus
Pubchem (sid):	135312255

Publications by PubMed
Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases.
Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning.
Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing.
Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases.
Usage of plant food supplements across six European countries: findings from the PlantLIBRA consumer survey.
Chemical composition of the tuber essential oil from Helianthus tuberosus L. (Asteraceae).
Upgrading of residues of bracts, stems and hearts of Cynara cardunculus L. var. scolymus to functional fractions enriched in soluble fiber.
Determination of calcium disodium ethylenediaminetetraacetate (E385) in marketed bottled legumes, artichokes and emulsified sauces by gas chromatography with mass spectrometric detection.
Direct conversion from Jerusalem artichoke to hydroxymethylfurfural (HMF) using the Fenton reaction.
Chlorogenic acid in raw materials for the production of chicory coffee.
Investigation of the in vivo antioxidative activity of Cynara scolymus (artichoke) leaf extract in the streptozotocin-induced diabetic rat.
Genome skimming reveals the origin of the Jerusalem Artichoke tuber crop species: neither from Jerusalem nor an artichoke.
Bioprotection of ready-to-eat probiotic artichokes processed with Lactobacillus paracasei LMGP22043 against foodborne pathogens.
Valorization of artichoke wastewaters by integrated membrane process.
Salinity source-induced changes in yield, mineral composition, phenolic acids and flavonoids in leaves of artichoke and cardoon grown in floating system.
Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MS.
Polyphenol metabolite profile of artichoke is modulated by agronomical practices and cooking method.
A combined natural supplement lowers LDL cholesterol in subjects with moderate untreated hypercholesterolemia: a randomized placebo-controlled trial.
Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning.
Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil.
Chemical constituents and anti-ulcerogenic potential of the scales of Cynara scolymus (artichoke) heads.
Penicillium subrubescens, a new species efficiently producing inulinase.
In vivo genotoxicity evaluation of an artichoke (Cynara scolymus L.) aqueous extract.
Jerusalem artichoke powder: a useful material in producing high-optical-purity l-lactate using an efficient sugar-utilizing thermophilic Bacillus coagulans strain.
Artichoke induces genetic toxicity in the cytokinesis-block micronucleus (CBMN) cytome assay.
Jerusalem artichoke and chungkookjang additively improve insulin secretion and sensitivity in diabetic rats.
Separation and identification of phenolic compounds in canned artichoke by LC/DAD/ESI-MS using core-shell C18 column: a comparative study.
Development of an automated method for Folin-Ciocalteu total phenolic assay in artichoke extracts.
Repetition counts: repeated exposure increases intake of a novel vegetable in UK pre-school children compared to flavour-flavour and flavour-nutrient learning.
Sensory quality and appropriateness of raw and boiled Jerusalem artichoke tubers (Helianthus tuberosus L.).
Artichoke and Cynar liqueur: two (not quite) entangled proteomes.
Antioxidant activity of brazilian vegetables and its relation with phenolic composition.
Effects of saline stress on mineral composition, phenolic acids and flavonoids in leaves of artichoke and cardoon genotypes grown in floating system.
Metabolomics reveals drastic compositional changes during overwintering of Jerusalem artichoke (Helianthus tuberosus L.) tubers.
Reducing effect of a combination of Phaseolus vulgaris and Cynara scolymus extracts on operant self-administration of a chocolate-flavoured beverage in rats.
Artichoke induces genetic toxicity and decreases ethyl methanesulfonate-related DNA damage in Chinese hamster ovary cells.
Large-scale transcriptome characterization and mass discovery of SNPs in globe artichoke and its related taxa.
Beneficial effects of artichoke leaf extract supplementation on increasing HDL-cholesterol in subjects with primary mild hypercholesterolaemia: a double-blind, randomized, placebo-controlled trial.
Reducing effect of a combination of Phaseolus vulgaris and Cynara scolymus extracts on food intake and glycemia in rats.
Content of nutritive components, dietary fibre and energy value of artichoke depending on the variety.
Mere exposure and flavour-flavour learning increase 2-3 year-old children's acceptance of a novel vegetable.
Extracts of edible and medicinal plants in inhibition of growth, adherence, and cytotoxin production of Campylobacter jejuni and Campylobacter coli.
Polyphenol compounds in artichoke plant tissues and varieties.
The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugel.
Enhanced propionic acid production from Jerusalem artichoke hydrolysate by immobilized Propionibacterium acidipropionici in a fibrous-bed bioreactor.
[Inulin: a valuable nutritional component].
Artichoke extract lowered plasma cholesterol and increased fecal bile acids in Golden Syrian hamsters.
Computational studies on a new cationic peroxidase isoenzyme from artichoke leaves.
Allergy to jerusalem artichoke due to immediate IgE reaction to Bet v1-like allergen.
Functional foods with digestion-enhancing properties.
Two unlinked cases of foodborne botulism in Italy at the beginning of 2010.
Development of monoclonal antibody-based immunoassays for the analysis of bisphenol A in canned vegetables.
[Contamination of the food products by lead, cadmium and copper in the area at risk of Gela (Sicily)].
Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects.
Determination of free inositols and other low molecular weight carbohydrates in vegetables.
Purification, biochemical characterization and cloning of a new cationic peroxidase isoenzyme from artichoke.
Investigation of lipids profiles of Nigella, lupin and artichoke seed oils to be used as healthy oils.
Biotechnological potential of inulin for bioprocesses.
Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.
Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database.
Mineral profile in globe artichoke as affected by genotype, head part and environment.
Morphological and qualitative characterisation of globe artichoke head from new seed-propagated cultivars.
Rapid determination of caffeoylquinic acid derivatives in Cynara scolymus L. by ultra-fast liquid chromatography/tandem mass spectrometry based on a fused core C18 column.
Evidence of glycemia-lowering effect by a Cynara scolymus L. extract in normal and obese rats.
Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils.
A double-blind, placebo-controlled, cross-over study to establish the bifidogenic effect of a very-long-chain inulin extracted from globe artichoke (Cynara scolymus) in healthy human subjects.
Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated patients: a pilot study.
Optimization of medium for one-step fermentation of inulin extract from Jerusalem artichoke tubers using Paenibacillus polymyxa ZJ-9 to produce R,R-2,3-butanediol.
Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage.
Norwegian-grown Jerusalem artichoke (Helianthus tuberosus L.): morphology and content of sugars and fructo-oligosaccharides in stems and tubers.
Monitoring programme on nitrates in vegetables and vegetable-based baby foods marketed in the Region of Valencia, Spain: levels and estimated daily intake.
Prebiotic effect of fruit and vegetable shots containing Jerusalem artichoke inulin: a human intervention study.
Enhancement of L-lactic acid production in Lactobacillus casei from Jerusalem artichoke tubers by kinetic optimization and citrate metabolism.
Dietary fructooligosaccharides and potential benefits on health.
Polyphenol oxidase activity from three sicilian artichoke [ Cynara cardunculus L. Var. scolymus L. (Fiori)] cultivars: studies and technological application on minimally processed production.
Studies on some feed additives and materials giving partial protection against the suppressive effect of ochratoxin A on egg production of laying hens.
Caffeoylquinic acids and flavonoids in the immature inflorescence of globe artichoke, wild cardoon, and cultivated cardoon.
Influence of cooking methods on antioxidant activity of vegetables.
Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
[Effects of oligofructose containing diet in obese persons].
Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
Stress-induced biosynthesis of dicaffeoylquinic acids in globe artichoke.
[Determination of 1-kestose and nystose in vegetables and food products by high performance anion exchange chromatography coupled with pulsed amperometric detection].
Mediterranean diet and cardioprotection: wild artichoke inhibits metalloproteinase 9.
Demonstration of an intramitochondrial invertase activity and the corresponding sugar transporters of the inner mitochondrial membrane in Jerusalem artichoke (Helianthus tuberosus L.) tubers.
Artichoke leaf extract (Cynara scolymus) reduces plasma cholesterol in otherwise healthy hypercholesterolemic adults: a randomized, double blind placebo controlled trial.
Effect of artichoke extract (Cynara scolymus L.) on palmitic-1-14C acid oxidation in rats.
Risk assessment of metals from consuming vegetables, fruits and rice grown on soils irrigated with waters of the Ebro River in Catalonia, Spain.
Characterization and differential expression analysis of artichoke phenylalanine ammonia-lyase-coding sequences.
Real-time study of the effect of different stress factors on lactic acid bacteria by electrochemical optical waveguide lightmode spectroscopy.
Isolation and identification of inulooligosaccharides resulting from inulin hydrolysis.
Effect of seasonal changes on content and profile of soluble carbohydrates in tubers of different varieties of Jerusalem artichoke (Helianthus tuberosus L.).
Fructan and free fructose content of common Australian vegetables and fruit.
Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers.
Assessment of safety of frozen foods.
Quantitative determination of phenolic compounds in artichoke-based dietary supplements and pharmaceuticals by high-performance liquid chromatography.
Separation and quantification of inulin in selected artichoke (Cynara scolymus L.) cultivars and dandelion (Taraxacum officinale WEB. ex WIGG.) roots by high-performance anion exchange chromatography with pulsed amperometric detection.
Viridenepoxydiol, a new pentasubstituted oxiranyldecene produced by Trichoderma viride.
Daily polyphenol intake in France from fruit and vegetables.
Local food and cardioprotection: the role of phytochemicals.
Simple and fast method for recognition of reducing and nonreducing neutral carbohydrates by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.
In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract.
Characterization and quantification of anthocyanins in selected artichoke (Cynara scolymus L.) cultivars by HPLC-DAD-ESI-MSn.
Wild artichoke prevents the age-associated loss of vasomotor function.
Time-resolved spectral studies of blue-green fluorescence of artichoke (Cynara cardunculus L. Var. Scolymus) leaves: identification of chlorogenic acid as one of the major fluorophores and age-mediated changes.
Molecular properties and prebiotic effect of inulin obtained from artichoke (Cynara scolymus L.).
Characterization and purification of polyphenol oxidase from artichoke (Cynara scolymus L.).
Anaphylactic reaction to inulin: first identification of specific IgEs to an inulin protein compound.
Purification and characterization of a milk-clotting aspartic proteinase from globe artichoke (Cynara scolymus L.).
Phenolic compounds from the leaf extract of artichoke (Cynara scolymus L.) and their antimicrobial activities.
Artichoke leaf extract reduces symptoms of irritable bowel syndrome and improves quality of life in otherwise healthy volunteers suffering from concomitant dyspepsia: a subset analysis.
Vasomodulating potential of mediterranean wild plant extracts.
Use of Zymomonas mobilis and Saccharomyces cerevisiae mixed with Kluyveromyces fragilis for improved ethanol production from Jerusalem artichoke tubers.
Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).
Cadmium, mercury and lead in medicinal herbs in Brazil.
Analysis of methoxyfenozide residues in fruits, vegetables, and mint by liquid chromatography-tandem mass spectrometry (LC-MS/MS).
Isolation and characterisation of resistant-to-fermentation carbohydrate polymers from cultures of Rhizopus nigricans grown on agrofood waste materials.
Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes.
Jerusalem artichokes stimulate growth of broiler chickens and protect them against endotoxins and potential cecal pathogens.
Viridepyronone, a new antifungal 6-substituted 2H-pyran-2-one produced by Trichoderma viride.
In vitro antioxidant activities of edible artichoke (Cynara scolymus L.) and effect on biomarkers of antioxidants in rats.
Acute edema of the tongue: a life-threatening condition.
Bioavailability of zinc in fiber-enriched bread fortified with zinc sulphate.
Applications of inulin and oligofructose in health and nutrition.
Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical.
Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.).
Evaluation of antioxidant activity of some natural polyphenolic compounds using the Briggs-Rauscher reaction method.
Effectiveness of chlorine washing disinfection and effects on the appearance of artichoke and borage.
Increased production of nutriments by genetically engineered crops.
Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics.
Artichoke leaf extract reduces symptoms of irritable bowel syndrome in a post-marketing surveillance study.
A case of allergy to globe artichoke and other clinical cases of rare food allergy.
Potential environmental impact of effluents from the artichoke (Cynara scolymus L.) byproduct ensiling process using additives.
Measurement of total fructan in foods by enzymatic/spectrophotometric method: collaborative study.
[Heat treatment and dietary fiber effect on protein quality of artichoke and its sub-product].
Dietary modulation of the human gut microflora using prebiotics.
Investigation of the ability of proteolytic Clostridium botulinum to multiply and produce toxin in fresh Italian pasta.
Major fruit and vegetable contributors to the main serum carotenoids in the Spanish diet.
[Characterization of low molecular weight zinc species in normal commercial vegetable foodstuffs].
Occupational contact urticaria syndrome caused by globe artichoke (Cynara scolymus).
Studies on the induction of cinnamic acid 4-hydroxylase in potato tuber.
[Gram-negative flora of horticultural produce destined for consumption mainly in the raw state].
Phase transitions in liposomes formed from the polar lipids of mitochondria from chilling-sensitive plants.
Acid hydrolysis of Jerusalem artichoke for ethanol fermentation.
[Yersinia enterocolitica: biotypes and serotypes isolated from horticultural products].
Correlation between Changes in Mitochondrial Membranes of Artichoke Tubers and Their Hardening and Dormancy.
Seasonal changes in the structure and function of mitochondrial membranes of artichoke tubers: acyl Fatty Acid composition and the effect of growth conditions.
Preparation of high-fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosus L.

Other Information

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PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Green
artichoke
General comment	Artichoke

Occurrences

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for artichoke usage levels up to:
	not for fragrance use.

Recommendation for artichoke flavor usage levels up to:
	not for flavor use.

Safety references

Daily Med:search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

cynara scolymus

Chemidplus:0084012146