“…Consumed raw, boiled, steamed or fried, this plant is today widely cultivated all over the world for its large fleshy immature inflorescences, called heads or capitula, with edible leaves (bracts) and receptacle. Artichoke is known since ancient times as a tasty plant that can be used in soups, stews and salads, being perceived as a nutritious and healthy vegetable (Lattanzio et al, 2009) due to its antioxidant and hepatoprotective effects (Gebhardt and Fausel, 1997;Zapolska-Downar et al, 2002;Jimène-Escrig et al, 2003;Wang et al, 2003;Falleh et al, 2008;Kukić et al, 2008;Gouveia and Castilho, 2012). This plant contains very little fat and high levels of minerals, vitamin C, fibre, inulin, polyphenols hydoxycinnamates and flavones, but most of its activity could be related to the polyphenolic fraction, mainly composed of mono-and dicaffeoylquinic acids and flavonoids (Schütz et al, 2004;Falleh et al, 2008;Lutz et al, 2011;Pandino et al, 2011;Gouveia and Castilho, 2012).…”