The artichoke has tremendous benefits for human health. Literally everything is useful in it: stems, basket, leaves. It is steamed, stewed, pickled, added to pies and sauces, bread is baked from it, used as a side dish, and so on.
In addition to the tremendous potential of artichokes in cooking, there are benefits of the plant as a powerful antioxidant. It contains a lot of antioxidants - more than any other vegetable. Therefore, this product slows down aging, giving a person energy and strength.
The benefits of artichoke are great due to its ability to induce the death of malignant cells. The plant inhibits the development of various forms of cancer, including leukemia. In addition, the vegetable is a unique source of fiber.
Artichokes are good for the liver. Thanks to silymarin, the product has long been used in alternative medicine, because it increases the regeneration of liver tissue! And the plant also has a diuretic effect.
The artichoke has long been used to treat hangovers. It is enough to eat a few leaves of the plant to say goodbye to withdrawal symptoms.
But the harm of artichoke is also known due to polyphenol, which increases the secretion of bile. It should not be used by patients with cholecystitis and with disorders of the biliary tract. The harm of an artichoke depends on its size. For example, a young small vegetable can be eaten raw, but a large fruit requires heat treatment, because the fibers of the plant become more rigid over time.
The fragrant product retains its qualities for a week, then the wonderful smell of the vegetable disappears, it begins to absorb odors and moisture from the environment. So many people prefer not to keep the plant fresh, but to preserve it or pickle it.
