Chicory root contains some phytochemicals such as inulin, coumarins, flavonoids, sesquiterpene lactones (lactucin and lactucopicrin), tannins, alkaloids, vitamins, minerals and volatile oils.The secondary metabolites (flavonoids, tannins and coumarins) found in chicory root have been reported to demonstrate some biological activities such as antioxidant, anticancer, anti-inflammatory, antiparasitic, antihepatotoxic, which impact positive health effect on humans [1].

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Chicory root is recognized as a source of dietary fibers such as inulin and fructo-oligosaccharides, which have health-promoting properties [2].
L’erboristeria attribuisce alla radice di cicoria proprietà amaro-toniche, eupeptiche, digestive, coleretico-colagoghe, diuretico-depurative e leggermente lassative in grado di stimolare le funzioni intestinali, del fegato e dei reni, con notevole effetto diuretico-depurativo e detossicante generale.

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Le radici in pinzimonio, ma soprattutto lessate e condite con sale, aceto e olio extravergine d’oliva, oppure saltate in padella con olio e poco aglio. Si possono lessare e passare al setaccio per preparare salse, ripieni, polpettoni e frittelle, cuocere in umido da sole o insieme a patate, stufare con carne, essiccare e macinare per ottenere una farina alternativa o altrimenti essiccare, tostare e macinare come surrogato del caffè.

Giovanna Masini

Bibliografia

[1] Ifeoma Chinvelu Nwafor, Karabo Shale, Matthew Chilaka Achilonu, Chemical composition and nutritive benefits of chicory (Cichorium intybus) as an ideal complementary and/or alternative livestock feed supplement, “The Scientific World Journal”, 2017;2017:7343928

[2] Barbara M. Schmidt, Nebojsa Ilic, Alexander Poulev, Ilya Raskin, Toxicological evaluation of chicory root extract, “Food and Chemical Toxicology”, 2007;45(7):1131-9