Description

Cynarin is a phenolic acid compound found in the green leaves and seeds of artichokes (Cynara cardunculus). It has the chemical formula C*5H*4O*1, a molecular weight of **6.*5, and the official name 1, *-dicaffeoyl quinic acid. Green artichoke leaves contain about 2% cynarin but exact content varies with season, region, and extracting practices. Fennel (Foeniculum vugare) and echinacea species also contain at least trace amounts of cynarin. Responsible for the sensation of sweetness that occurs after eating artichokes, it appears to suppress bitter tongue taste receptors while enhancing the sweet ones. After eating raw or steamed artichokes this sensation lingers and one may experience sweetness even when drinking water. Pharmacological Properties of Cynarin Artichokes are considered to have cholagogue and choleretic properties. They signal the liver to increase the production of bile and then stimulate the gallbladder to secrete this bile into the duodenum of the small intestine. These actions prevent the build up of sludge and stones in the gallbladder and help the body to absorb lipid-soluble nutrients like vitamins A, D, E, and K. Cynarin has the following properties: Antimicrobial Antioxidant Anti inflammatory Bile stimulating (cholagogue and choleretic) Liver supportive & protective Hepato-regenerative Lowers cholesterol and triglycerides Diuretic Kidney protective Sweetener Reduce blood sugar In vitro and vivo studies involving human and animal models have substantiated the protective and regenerative effects of cynarin on the liver. Mixed reviews remain regarding its effectiveness in lowering cholesterol and triglycerides. Some studies show positive results while others allude that a fellow compound in artichokes called luteolin is more statin-like in its cholesterol lowering effects. Digestive Support Cynarin has been indicated anecdotally and in human trials as a gentle and effective treatment for bloating, flatulence, n