Chicory

Chicory, botanically Cichorium intybus var. foliosum, is a winter-hardy leafy vegetable from the daisy family (Asteraceae). Originally from Europe, Chicory was developed in Belgium in the 19th century through a special process of "forcing culture," in which the roots are sprouted in the dark. The result: pale yellow, slightly bitter shoots with a firm leaf structure and a distinctive taste. The bitter character is due to natural constituents such as intybin, which originally served the wild form as a defense against predators – today, however, they are valued for their health-promoting effects. Chicory is considered a low-calorie, nutrient-rich vegetable that is available especially in the winter months. In addition to its role as a salad and cooking vegetable, Chicory is also considered in naturopathy. The bitter compounds, fiber, and secondary plant compounds it contains make it an interesting candidate for nutritional-medicine applications.

What health benefits does Chicory offer?

In naturopathy, Chicory has long been valued – and modern studies are also examining its constituents. These have been able to suggest some potential health benefits, but more research is needed before definitive statements about the plant's effects can be made. Here are some of the findings under discussion:

  • Antimicrobial and antifungal effect: Results from various studies suggest an inhibitory effect on fungi as well as an antimicrobial effect (1,2,3,4,5).
  • Liver function: In traditional applications, Chicory was used to support the liver – an aspect that has increasingly been studied scientifically today and could be demonstrated to a certain degree (1,5,6,7).
  • Antioxidant and anti-inflammatory properties: Results of scientific investigations point to both an antioxidant and an anti-inflammatory effect (1,5,8,9,10)
  • Antidiabetic effect: Studies point to a positive effect with regard to blood sugar levels and diabetic issues (1,11)

How does Chicory work in the body?

The positive effects of Chicory are attributable in particular to the bitter compound intybin as well as to its high inulin content. Beyond these, however, the plant also contains a whole range of other potent active compounds. According to studies, these compounds influence digestion, the gut flora, and possibly also blood sugar levels (1,5).

Are there any risks or side effects?

  • Sensitivity to bitter compounds: Some people find Chicory too bitter – especially raw. Light heat treatment can mellow the taste.
  • Not suitable for fructose intolerance: The inulin content can cause complaints such as bloating or diarrhea in people with fructose malabsorption (3).
  • Allergies: Very rarely, cross-reactions can occur in people with allergies to plants of the daisy family (e.g., mugwort, dandelion).

Conclusion

Chicory is more than just a winter salad – as a source of bitter compounds and fiber, it offers a variety of potential health benefits. It has a firm place in both traditional and modern nutrition as a healthy, gut-friendly vegetable. Nevertheless: as with all natural substances, individual tolerance should also be considered with Chicory, and to verify some of the effects traditionally attributed to it, more research is needed.

Sources:

  1. Street, R. A., Sidana, J., & Prinsloo, G. (2013). Cichorium intybus: Traditional Uses, Phytochemistry, Pharmacology, and Toxicology. Evidence-based complementary and alternative medicine : eCAM, 2013, 579319. https://doi.org/10.1155/2013/579319
  2. Shaikh T, Rub RA, Sasikumar S. Antimicrobial screening of Cichorium intybus seed extracts. Arabian Journal of Chemistry. 2012
  3. Nandagopal S, Kumari RBD. Phytochemical and antibacterial studies of chicory (Cichorium intybus L.)—a multipurpose medicinal plant. Advances in Biological Research. 2007;1(1-2):17–21.
  4. Mares D, Romagnoli C, Tosi B, Andreotti E, Chillemi G, Poli F. Chicory extracts from Cichorium intybus L. as potential antifungals. Mycopathologia. 2005;160(1):85–91. doi: 10.1007/s11046-004-6635-2.
  5. Nwafor, I. C., Shale, K., & Achilonu, M. C. (2017). Chemical Composition and Nutritive Benefits of Chicory (Cichorium intybus) as an Ideal Complementary and/or Alternative Livestock Feed Supplement. TheScientificWorldJournal, 2017, 7343928. https://doi.org/10.1155/2017/7343928
  6. Gilani AH, Janbaz KH, Shah BH. Esculetin prevents liver damage induced by paracetamol and CCL4 . Pharmacological Research. 1998;37(1):31–35. doi: 10.1006/phrs.1997.0262.
  7. Ahmed B, Khan S, Masood MH, Siddique AH. Anti-hepatotoxic activity of cichotyboside, a sesquiterpene glycoside from the seeds of Cichorium intybus . Journal of Asian Natural Products Research. 2008;10(3-4):223–231. doi: 10.1080/10286020701590764.
  8. Gazzani G, Daglia M, Papetti A, Gregotti C. In vitro and ex vivo anti- and prooxidant components of Cichorium intybus . Journal of Pharmaceutical and Biomedical Analysis. 2000;23(1):127–133. doi: 10.1016/s0731-7085(00)00282-x.
  9. Papetti A, Daglia M, Grisoli P, Dacarro C, Gregotti C, Gazzani G. Anti- and pro-oxidant activity of Cichorium genus vegetables and effect of thermal treatment in biological systems. Food Chemistry. 2006;97(1):157–165.
  10. Cavin C, Delannoy M, Malnoe A, et al. Inhibition of the expression and activity of cyclooxygenase-2 by chicory extract. Biochemical and Biophysical Research Communications. 2005;327(3):742–749. doi: 10.1016/j.bbrc.2004.12.061.
  11. Ghamarian A, Abdollahi M, Su X, Amiri A, Ahadi A, Nowrouzi A. Effect of chicory seed extract on glucose tolerance test (GTT) and metabolic profile in early and late stage diabetic rats. DARU Journal of Pharmaceutical Sciences. 2012;20:56–65. doi: 10.1186/2008-2231-20-56.
  12. Duda, Ł., Kłosiński, K. K., Budryn, G., Jaśkiewicz, A., Kołat, D., Kałuzińska-Kołat, Ż., & Pasieka, Z. W. (2024). Medicinal Use of Chicory (Cichorium intybus L.). Scientia Pharmaceutica, 92(2), 31. https://doi.org/10.3390/scipharm92020031