Artichoke leaf extracts contain sesquiterpene lactones like cynaropicrin, which are responsible for their bitter flavor. The bitterness of these compounds may underlie artichoke leaf’s traditional use as a digestive support through the reduction of dyspepsia symptoms, the stimulation of bile production, and improvements in liver function.[1][2][3]
The flavonoids in artichoke leaf, notably luteolin, are known for their properties as antioxidants and antimicrobials and for cholesterol balancing and metabolic support (anticholestatic and choleretic activity). Caffeic acid and cynaropicrin are also known to have similar properties to luteolin in addition to supporting liver function.[4][2][3]
Artichokes generally have higher concentrations of phenolic compounds than other vegetables, although the environment that the artichoke is harvested in can dictate its relative composition. For artichokes harvested in Greece, antioxidant activity peaks in the heads, seeds, and bracts earlier in the year (April), while the stems and leaves peak in the late summer to fall (August to November). Phenolic compounds in all parts of the artichoke seem to be highest if they are harvested during times of plant stress, such as warmer weather or drier soil conditions.[5]