There are five major compounds in artichoke that appear to work synergistically to provide these protective effects. These include:

1. Chlorogenic acid – antioxidant.

2. Cynarin – antioxidant.

3. Caffeoylquinic acid – cholesterol and triglyceride lowering effect.

4. Luteolin – inhibits cholesterol synthesis.

5. Apigenin – antioxidant.

Including artichokes in your diet 2-3 times per week appears to make good sense if you are trying to:

• Lower cholesterol.
• Lower Triglycerides.
• Lower Blood Sugar ( as most people need to do, as just having a fasting blood sugar level above 5.0 mmol/L {90 mg/dL} puts one a risk for a variety of degenerative conditions and shorter healthy life expectancy).
• Protect your liver over your lifetime.
• Boost your antioxidant defences.

Adding artichoke to salads or as a side dish are practical ways to include them on a regular basis.

Here is a link to the study: http://pubs.sciepub.com/jfnr/4/1/10/index.html

Here is a link to a chart showing antioxidant levels in various foods (artichoke is at the top of the list): http://www.oceanmist.com/artichokes/12-unexpected-artichoke-health-benefits/