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Ghaffari A, Rafraf M, Navekar R, Sepehri B, Asghari-Jafarabadi M, Ghavami SM. Turmeric and chicory seed have beneficial effects on obesity markers and lipid profile in non-alcoholic fatty liver disease (NAFLD). Int J Vitam Nutr Res 2019;89(5-6):293-302. doi: 10.1024/0300-9831/a000568. View abstract. S,3 R,4 R,5 R)-3-{[(2 E)-3-(3,4-Dihydroxyphenyl)prop-2-enoyl]oxy}-1,4,5-trihydroxycyclohexane-1-carboxylic acid Hoffmann, L.; Besseau, S.; Geoffroy, P.; Ritzenthaler, C.; Meyer, D.; Lapierre, C.; Pollet, B.; Legrand, M. Silencing of hydroxycinnamoyl-coenzyme A shikimate/quinate hydroxycinnamoyltransferase affects phenylpropanoid biosynthesis. Plant. Cell 2004, 16, 1446–1465. [ Google Scholar] [ CrossRef][ Green Version]
The folkloric use of C. intybus as a hepatoprotectant has been well documented. It is one of the herbal components of Liv-52, a traditional Indian tonic used widely for hepatoprotection. In a randomized, double-blind clinical trial conducted on cirrhotic patients, Liv-52 medication reduced the serum levels of hepatic enzymes, namely, alanine aminotransferase and aspartate aminotransferase. It also reduced the Child-Pugh scores and ascites significantly [ 32]. Another polyherbal formulation, Jigrine, contains the leaves of C. intybus as one of its 14 constituents. Jigrine was evaluated for its hepatoprotective activity against galactosamine-induced hepatopathy in rats. The pretreatment of male Wistar-albino rats with jigrine significantly reduced the levels of aspartate transaminase, alanine transaminase, and urea and increased the levels of blood and tissue glutathione. Histopathological examination of the liver revealed that jigrine pretreatment prevented galactosamine toxicity and caused a marked decrease in inflamed cells [ 33]. Chicory root fiber is a common ingredient in many high-fiber and gluten-free products, which is produced by pulling the inulin from the roots of chicory plants. Perovic, J.; Saponjac, V.T.; Kojicb, J.; Kruljb, J.; Morenoc, D.A.; Garcia-Viguerac, C.; Bodroza-Solarovb, M.; Nebojsa, I. Chicory ( Cichorium intybus L.) as a food ingredient—Nutritional composition, bioactivity, safety, and health claims: A review. Food Chem. 2021, 336, 127676. [ Google Scholar] [ CrossRef] [ PubMed] Sergio, L.; De Paola, A.; Cantore, V.; Pieralice, M.; Cascarano, N.A.; Bianco, V.V.; Di Venere, D. Effect of salt stress on growth parameters, enzymatic antioxidant system, and lipid peroxidation in wild chicory ( Cichorium intybus L.). Acta Physiol Plant 2012, 34, 2349–2358. [ Google Scholar] [ CrossRef]Innocenti, M.; Gallori, S.; Giaccherini, C.; Ieri, F.; Vincieri, F.F.; Mulinacci, N. Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L. J. Agric. Food Chem. 2005, 53, 6497–6502. [ Google Scholar] [ CrossRef] [ PubMed]
Briet F, et al. Symptomatic response to varying levels of fructo-oligosaccharides consumed occasionally or regularly. Eur J Clin Nutr 1995;49:501-7. View abstract. Do you love your morning of cup of nutrition-rich coffee but find yourself worried about a caffeine overdose? Chicory root may be just the answer you’re looking for. The genus Cichorium (Asteraceae) consists of six species with major distribution areas in Europe and Asia [ 1]. In several Asteraceae, inulin, a β-2,1 linked fructose polymer with a terminal glucose residue, functions as a reserve carbohydrate in stems, tubers, and taproots [ 2]. Cichorium intybus L., commonly known as chicory, is an erect fairly woody perennial herb, around 1m in height with a fleshy taproot of up to 75cm in length and large basal leaves [ 1, 3]. Historically, chicory was grown by the ancient Egyptians as a medicinal plant, coffee substitute, and vegetable crop and was occasionally used for animal forage. In the 1970s, it was discovered that the root of C. intybus contained up to 40% inulin, which has a negligible impact on blood sugar and thus is suitable for diabetics [ 4]. To date, C. intybus is grown for the production of inulin on an industrial scale [ 2]. The name of the plant is derived from Greek and Latin. Cichorium means field and intybus is partly derived from the Greek “to cut”, because of the leaves, and partly from the Latin tubus to indicate the hollow stem [ 5]. Cadot, P., Kochuyt, A. M., van Ree, R., and Ceuppens, J. L. Oral allergy syndrome to chicory associated with birch pollen allergy. Int.Arch.Allergy Immunol. 2003;131(1):19-24. View abstract. Juśkiewicz, J.; Zduńczyk, Z.; Zary-Sikorska, E.; Król, B.; Milala, J.; Jurgoński, A. Effect of the dietary polyphenolic fraction of chicory root, peel, seed and leaf extracts on caecal fermentation and blood paramChicory root is a type of fiber called inulin, which is a plant-based carbohydrate that cannot be broken down by human digestive enzymes. Mann, J. Secondary Metabolism, 2nd ed.; Oxford University Press: Oxford, UK, 1992; pp. 279–280. [ Google Scholar] Chicory is especially attractive as a cash crop since it can reach more than 62tha −1 under favourable conditions. Inulin content can reach on average 15% of root fresh weight and a yield of 8tha −1 of inulin is achievable [ 67]. The USA imports more than 2.3 million kilograms of chicons and 1.9 million kilograms of roasted chicory roots for coffee according to 2002 US Department of Commerce tariff and trade data [ 61]. Numerous studies have focused on different cultivation aspects of chicory. Chicory is considered one of the most important sources of inulin since it has a high root yield potential and also a high root sugar content [ 68]. A high root yield, a high inulin content, and especially long inulin chains are preferred [ 69]. Short chain inulin is used for the production of fructose syrup used in sweetening of cold drinks whereas long chain inulin is used as fat replacer and foam stabilizer in food products and also in the production of carboxymethyl inulin [ 2]. The effect of fertilizers on the growth, development, and yield of chicory has been well studied. In general, increase of nitrogen (N) increases the growth and ultimately the yield, although a high application of N has a negative effect on especially some of the amino acids. Increased N application at levels of 200kgNha −1 leads to a decrease in amino acids such as threonine and valine with a pronounced decreased effect on methionine. A level of 100kgNha −1 is preferred for enhanced quality [ 70]. In terms of phosphorous (P), it has been established that chicory has at least two inherent patterns of response to low or zero P conditions. One pattern is the classical increase in the length of the smallest diameter roots in response to P deficient conditions. The second pattern is a significant decrease in root tissue density under low P conditions [ 71]. It has also been investigated as a suitable catch crop since it has the ability to withdraw N, especially nitrate, from the soil, thereby reducing potential leaching. Additionally, it can withstand competition, has a slow juvenile development and vigorous growth after harvest of the main crop, is frost- and winter-hardy, has a well-developed root system, and does not transmit pathogens or pests to other crops [ 72]. Canopy closure in chicory is advantageous and critical for yield and can be achieved by a larger supply of assimilates to the shoot [ 73]. Blumenthal, M and et al. The Complete German Commission E Monographs: Therapeutic Guide to Herbal Medicines. 1998;
Zheleva-Dimitrova, D.; Gevrenova, R.; Zaharieva, M.M.; Najdenski, H.; Ruseva, S.; Lozanov, V.; Balabanova, V.; Yagi, S.; Momekov, G.; Mitev, V. HPLC-UV and LC–MS Analyses of Acylquinic Acids in Geigeriaalata (DC) Oliv. &Hiern. and their Contribution to Antioxidant and Antimicrobial Capacity. Phytochem. Anal. 2017, 28, 176–184. [ Google Scholar] [ CrossRef] [ PubMed] Rogge, T.M.; Stevens, C.V. Facilitated synthesis of inulin esters by transesterification. Biomacromolecules 2004, 5, 1799–1803. [ Google Scholar] [ CrossRef] [ PubMed] Peng, Y.; Sun, Q.; Park, Y. The Bioactive Effects of Chicoric Acid As a Functional Food Ingredient. J. Med. Food 2019, 22, 645–652. [ Google Scholar] [ CrossRef] [ PubMed]Chicory root has been used for centuries for culinary and medicinal purposes and is considered generally safe for most people.
Lavelli, V. Antioxidant Activity of Minimally Processed Red Chicory ( Cichorium intybus L.) Evaluated in Xanthine Oxidase-, Myeloperoxidase-, and Diaphorase-Catalyzed Reactions. J. Agric. Food Chem. 2008, 56, 7194–7200. [ Google Scholar] [ CrossRef] The fourth and last sweetener in our ‘exotic natural sweeteners’ series is chicory root syrup. This natural sweetener is made from the root of the chicory plant. In Europe, chicory has grown as a wild plant since ancient times. Both the ancient Egyptians and Romans used the root of the plant to detoxify the liver and purify the blood. Nowadays, chicory has also been spotted in North America and Australia. The plant has beautiful bright blue flowers and can easily be found on roadsides. Ice cream, yogurt, protein shakes, high-fiber/low-carb energy bars, cereals, breads and granola products often contain chicory root fiber. In addition to adding bulk to foods, it also makes products a bit healthier by boosting their fiber content, without adding extra calories. Chicory is a great source of plant polyphenols, which are natural compounds that have the ability to help combat inflammation. Boerjan, W.; Ralph, J.; Baucher, M. Lignin biosynthesis. Annu. Rev. Plant Biol. 2003, 54, 519–546. [ Google Scholar] [ CrossRef] [ PubMed]Prebiotics can help promote the growth of beneficial bacteria in the gut. This is why you’re likely to see inulin, or chicory root fiber, in many probiotic supplements. In addition, it’s cheap to manufacture and has a naturally sweet taste. This is yet another attractive characteristic for food manufacturers, as using a chicory root sweetener can bump up the flavor of foods without added sugar, calories or carbs. Plus, a 2022 study relayed that “chicory has been shown to promote good digestion, to regulate appetite, and to decrease the risk of gastrointestinal diseases.” 7. Can Relieve Constipation Frond, A.D.; Iuhas, C.I.; Stirbu, I.; Leopold, L.; Socaci, S.; Stanila, A.; Huseyin, A.; Socaciu, A.; Socaciu, M.; Zorita, D.; et al. Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives. Molecules 2019, 24, 1536. [ Google Scholar] [ CrossRef][ Green Version]
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