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HYBRID EVENT
September 08-10, 2025 | Valencia, Spain
FAT 2025

Artichoke; Its composition, health benefits, processing as food and sustainability

Melike Sakin Yilmazer, Speaker at Food Science Conferences
Izmir Katip Celebi Universitesi, Turkey
Title : Artichoke; Its composition, health benefits, processing as food and sustainability

Abstract:

This paper aims to present a comprehensive literature review on the composition, utilization and health effects of artichoke (Cynara scolymus L.), a plant native to the Mediterranean Basin. Artichoke is a plant of high economic value worldwide. Egypt, Italy and Spain are among the biggest producers and Turkey is also an important artichoke producer country. Different parts of artichoke such as inner and outer leaves, heart, capillary fibers and stem have a wide range of uses in various industries such as food, health and cosmetics. Studies have determined the phenolic substance contents, antioxidant capacities and bioactive components such as inulin, a promising multifunctional polysaccharide, of different parts of artichoke and proved that these components have positive effects on health.  It has been revealed that the bract leaves of the artichoke head are a rich source of antioxidants. In addition, studies on the use of artichoke extract and leaves as medicinal plants have shown that they inhibit the growth of cancer cells, support liver regeneration and protect against serious health problems such as sepsis.

Studies on the use of artichoke extract and fiber in the food industry reveal that these components offer quality improvement and health benefits in food products. In particular, artichoke extract/fiber/powder obtained with a sustainable approach has been shown to have the potential to be used as a functional food. In this review, studies on artichoke in the field of gastronomy under the umbrella of natural and applied sciences, health sciences and social sciences has been examined and presented.

Biography:

Dr. Melike Sakin-Yilmazer studied Food Engineering at Ege University, Türkiye and graduated in 1998 as MSc. She received her PhD degree in 2005 at the Food Technology Branch of the Institute of Natural and Applied Sciences, at the same university. She obtained the position of an Associate Professor at İzmir Katip Celebi University in 2017. She has published many peer-reviewed research articles, out of which 20 publications indexed in Web of Science.

 

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