Cardoon: History
Please note this is an old version of this entry, which may differ significantly from the current revision.
Subjects: Plant Sciences

Cardoon, Cynara cardunculus L., is a perennial plant belonging to the family Asteraceae, which is native to the Mediterranean area. Cardoon, also known as artichoke thistle, is a complex species comprising three botanical varieties: the globe artichoke (var. scolymus (L.) Fiori), the cultivated cardoon (var. altilis DC.), and the wild cardoon (var. sylvestris (Lamk) Fiori). Cardoon is commonly used in the preparation of salads and soup dishes, production of energy and its flowers are used as vegetal rennet in cheese making. Cardoon leaves and stems, main by-products, are rich in bioactive compounds with important health benefits.

  • Cardoon
  • Cynara cardunculus L.
  • cardoon leaves
  • by-products
  • antioxidant activity
  • antimicrobial activity

Cardoon, Cynara cardunculus L., is a perennial plant belonging to the family Asteraceae, which is native to the Mediterranean area. Cardoon, also known as artichoke thistle, is a complex species comprising three botanical varieties: the globe artichoke (var. scolymus (L.) Fiori), the cultivated cardoon (var. altilis DC.), and the wild cardoon (var. sylvestris (Lamk) Fiori) [1][2][3][4]. Cardoon can grow in adverse climate conditions, with high temperatures, severe drought, and in thin unproductive and stony soils, and has been spread to several other countries like the United States of America, Mexico, Australia, and New Zealand. in the Mediterranean, cardoon is commonly used in the preparation of salads and soup dishes [1][5][6][7]. Cardoon flowers are used as milk clotting in cheese making, producing a cheese with a creamy soft texture and a genuine and slightly piquant aroma [1][8][9][10][11]. Cardoon crops have been identified as potential crops for energy production and cardoon crop by-products are mainly used to produce biomass for different applications. At an industrial level, cardoon crops represent a great interest in the production of solid biofuel, seed oil, biodiesel, paper pulp, green forage, and pharmacologically active compounds [5][12][13][14][15][16][17][18]. Stems and leaves are the most abundant waste regarding cardoon crops and may represent also a source of bioactive compounds [1][19]. Stems has been identified as a source of caffeoylquinic acids [1][19][20][21] which are natural antioxidants associated with the structural support of the plant since they establish bridges with the polymeric compounds of the cell wall [1][20][19]. Caffeoylquinic acids have been suggested to decrease the risk of chronic diseases including cancer and cardiovascular disease [22]. Cardoon leaves have shown beneficial properties, such as diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial effects [1][5][23][24][25]. Such properties are due to the high content in bioactive compounds presented by the leaves, such as chlorogenic acid, cynarine, and luteolin [1][23][19][26][27]. Cardoon leaves present also a high content of sesquiterpene lactones. The sesquiterpene lactones are responsible for the phytotoxic, cytotoxic, fungicidal, antiviral, and antimicrobial activity of cardoon [1][28]. Cardoon leaves, constituted by several bioactive compounds with antioxidant and antimicrobial activity, can be considered a potential ingredient in the food industry. The leaves could be used as a food additive or as an ingredient in the development of a novel food with functional properties and health benefits [29][30]. Another potential application of cardoon leaf is in the cosmetic industry as several members of the Asteraceae family are currently used in the cosmetic industry for their bioactive compounds [31]. also, normally plant extracts and plant essential oils with known antioxidant and antimicrobial activity have been used in food packaging to control lipid oxidation and microbial deterioration, therefore, cardoon leaf extract, it can present itself as a potential candidate in the production of active packaging [1][32][33][34][35][36][37].

 

This entry is adapted from the peer-reviewed paper 10.3390/foods9050564

References

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  2. Luciano Avio; Rita Maggini; Gergely Ujvári; Luca Incrocci; Manuela Giovannetti; Alessandra Turrini; Phenolics content and antioxidant activity in the leaves of two artichoke cultivars are differentially affected by six mycorrhizal symbionts. Scientia Horticulturae 2020, 264, 109153, 10.1016/j.scienta.2019.109153.
  3. Gaetano Roberto Pesce; Giovanni Mauromicale; Cynara cardunculus L.: Historical and Economic Importance, Botanical Descriptions, Genetic Resources and Traditional Uses. The Spruce Genome 2019, 0, 1-19, 10.1007/978-3-030-20012-1_1.
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  9. A.P. Louro Martins; M.M. Pestana De Vasconcelos; R.B. De Sousa; Thistle ( Cynara cardunculus L) flower as a coagulant agent for cheesemaking. Short characterization. Le Lait 1996, 76, 473-477, 10.1051/lait:1996536.
  10. Lucia Aquilanti; V. Babini; S. Santarelli; Andrea Osimani; A. Petruzzelli; F. Clementi; Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. Letters in Applied Microbiology 2011, 52, 651-659, 10.1111/j.1472-765x.2011.03053.x.
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  13. Priscilla Vergara; Miguel Ladero; Felix García-Ochoa; Juan Carlos Villar; Valorization of Cynara Cardunculus crops by ethanol-water treatment: Optimization of operating conditions. Industrial Crops and Products 2018, 124, 856-862, 10.1016/j.indcrop.2018.08.064.
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  17. Cecilia Cajarville; J González; J.L Repetto; M.R Alvir; C.A Rodrı́guez; Nutritional evaluation of cardoon (Cynara cardunculus) seed for ruminants. Animal Feed Science and Technology 2000, 87, 203-213, 10.1016/s0377-8401(00)00198-x.
  18. Salvatore Antonino Raccuia; Maria Grazia Melilli; Biomass and grain oil yields in Cynara cardunculus L. genotypes grown in a Mediterranean environment. Field Crops Research 2007, 101, 187-197, 10.1016/j.fcr.2006.11.006.
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  21. Annalisa Romani; Patrizia Pinelli; Claudio Cantini; Antonio Cimato; Daniela Heimler; Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). Food Chemistry 2006, 95, 221-225, 10.1016/j.foodchem.2005.01.013.
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  35. Frederico V. R. Castro; Mariana A. Andrade; A. Sanches-Silva; M. Fátima Vaz; Fernanda Vilarinho; The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.).. Foods 2019, 8, 327, 10.3390/foods8080327.
  36. João R. A. Pires; Victor G. L. Souza; Ana L. Fernando; Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat. Food Packaging and Shelf Life 2018, 17, 142-149, 10.1016/j.fpsl.2018.06.011.
  37. Andreia Pascoal; Rosa Quirantes-Piné; Ana L. Fernando; Efi Alexopoulou; Antonio Segura-Carretero; Phenolic composition and antioxidant activity of kenaf leaves. Industrial Crops and Products 2015, 78, 116-123, 10.1016/j.indcrop.2015.10.028.
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