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$0.00/Gm
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Botanical Name: Cynara scolymus
Plant Part Used: Bud
Processing Method: Extraction
It belongs to the family Asteraceae. It is native to the Mediterranean and the Canary Islands. The active components are caffeoylquinic acid, chlorogenic, neo chlorogenic, cryptochlorogenic acids, luteolin, and cynarin. It is very nutritious. It is a good source of fiber, protein, thiamine, riboflavin, niacin, vitamin B6, folate, vitamin C, vitamin K, and minerals like iron, magnesium, phosphorus, potassium, calcium, and zinc. A quite good amount of antioxidants is present in this plant. Consumption or application of Artichoke is good for the gut, immune system, and liver health.
Main Producing Countries |
France, Italy and United States
|
Product Use |
Artichokes, perennial plants of the thistle family (Asteraceae), are cultivated for their edible flower buds, harvested before blooming into purple flowers. Native to the Mediterranean, they are also grown in the US, France, Italy, and Spain. Propagation is through seeds, root divisions, or shoots. Artichokes thrive in well-drained, organic-rich soil, with ample sunlight and moderate climates. The plants can reach up to 6 feet tall and have large, serrated leaves. Harvesting occurs by hand when buds are approximately 3 inches in diameter. Post-harvest, artichokes are cooled for freshness and packed for shipping, with peak availability from March through May.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
The biological source of Artichoke is Cynara cardunculus.
you can view and download documentation, see detailed product information, request for samples, and chat with our experts.
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 5.0% w/w | USP<731> |
| Total ash | NMT 5.0% w/w | USP<561> |
| Solvent Used | Water | / |
| Solvent Residual | Negative | GC |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 1,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 100 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
Detail not available
SynonymsDetail not available
Biological Source'Detail not available'
Detail not available
Parts UsedDetail not available
Major componentsDetail not available
Other constituentsDetail not available
Health categoriesDetail not available
DescriptionDetail not available
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