Originally from the Mediterranean basin, artichoke was cultivated by Egyptians in antiquity and was later imported by Greeks and Romans who used it to promote digestion and to treat hepatic and renal disorders. Its therapeutic properties were studied in the early 20th century, which lead to the isolation of its active component: cynarine (dicaffeoylquinic acid). Cynarine is a polyphenol that is responsible for its bitter taste. The molecule was synthesized in the 1980s for use in stimulating the hepatobiliary system. Today, artichoke leaves are still used as a natural treatment for disorders of the liver and gall bladder. Its use is recognized by the Commission E and Health Canada. Dyspepsia consists of a complex set of digestive symptoms that are more or less directly related to functional problems (i.e., without organic lesions) of the hepatobiliary system. It is therefore difficult to determine the precise cause. Pharmaceutical treatments used to control symptoms remain unsatisfactory.
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