Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

Artichoke (cynara scolymus L., asteraceae family), an edible vegetable from the mediterranean area, is a good source of phenolic compounds. Two varieties of artichoke were used in this study green globe and violet. Five major active phenolic compounds were identified into the aqueous methanolic extracts of artichoke leaves and heads. These compounds were identified as chlorogenic acid, cynarin, 1, 5-di-o-caffeoylquinic, luteolin and apigenin. On the other hand, the artichoke leave extract green globe (LEG), leave extract violet (LEV) and head extract green globe (HEG), head extract Violet (HEV) for the two varieties were used as hypoglycemic and hypocholesterolemic experiments by using albino rats. Leave extracts were used in the concentration of (1.5 g/kg/day) for the two varieties. Head extracts were used in two different concentrations (1.5 and 3 g/kg/day). Rats were administrated orally by these different concentrations. Results show the effect of leave and head extracts on the glucose level of diabetic rats. The superior effect was with G4 (Group No. 4) rats administrated 1.5 g LEG/kg/day (Leaves Extract of Green globe). On the other hand, results of the influence of artichoke leaves and heads as hypocholesterolemic action were in a positive way on the level of total cholesterol and reduced LDL and triglycerides levels and increased the level of glutathione peroxides, meanwhile it reduced the level of malondialdehyde (MDA) in rats serum. G3 (Group No. 3) [HFD (high fat diet) +1%cholesterol+1.5g LEG/kg/day] recorded the best results as hypocholesterolemic effect which could be attributed to their phenolic content

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