Although the prickly artichoke is actively eaten among the peoples of the world, it is rarely found in the consumption of the inhabitants of our country. The artichoke is native to the Mediterranean regions and was widely used in ancient Roman cuisine. It was considered a staple food for the people of ancient Egypt. In Europe, the cultivation of artichoke as a herb began relatively late, in the 15th-16th centuries. Today this product is grown in many countries of five continents.

    The area of ​​artichokes in the world is about 2 million hectares, and the total production is 7 million tons. The largest territories occupied by this culture are in Asia, Africa, and Europe. The largest producers of artichokes are China, India, Egypt, Italy, Spain, Brazil and Greece. There are 10 types of artichokes in the Mediterranean basin. The artichoke has been cultivated for various purposes for about 5,000 years. The artichoke was originally grown in Russia for pharmaceutical and ornamental purposes, but later gardeners began to earn more by selling it as food to wealthy landowners. According to available information, artichokes were always present at Peter the Great's dinner. The reason is that he had a kidney disease and at that time people knew that the artichoke was a cure for kidney disease.

    The artichoke contains proteins, carbohydrates, vitamin C, carotene, vitamin B1 B2, inulin, potassium, zinc, selenium, copper, manganese, sodium, magnesium, phosphorus, calcium and iron, tannins, and organic acids. In addition, it contains a lot of carbohydrates.

    Artichoke is recommended for patients with diabetes. As a medicinal plant, it is considered a means of preventing the development of atherosclerosis. Artichoke extract has blood-purifying properties, lowers fat and cholesterol levels.

    Artichoke well protects the liver and kidneys from the effects of toxins, improves metabolism, helps to cleanse the body of various toxic substances. It is used to protect the liver during pregnancy in women. Artichoke is used for cholecystitis, liver diseases, chronic hepatitis, the initial stage of liver cirrhosis, and renal failure. It is also widely used for nausea, heaviness in the stomach, liver and kidney diseases.

    In addition, the artichoke is also used to improve appetite, fight edema, treat hepatitis, and some cardiovascular diseases. Artichoke lowers the level of cholesterol in blood serum, stimulates the formation of bile and the outflow of bile, has a hepatoprotective and antioxidant effect. The pulp of a fresh artichoke has a very pleasant taste and is considered a dietary product.

 

Zebiniso Nomozova,

Associate Professor of the Department of Botany

Samarkand State University.