Cichorium intybus is a bushy perennial herb with blue or lavender flowers from Asteraceae family. It is common in the low parts of the country, near roads, in dry meadows and as a weed in the wheat fields. The plant holds a wealth of polyphenols, organic acids, mineral acids, fructans, coumarin derivatives and other phytochemicals.* The root contains mainly inulin and intybin, and the milk sap of the leaf and stem contain sesquterpene lactones, lactucin and lactupicrin. The aerial part of the plant is a source of coumarins – esculin, esculetin and cichoriin, flavonoids – apigenin and routin, hickory acid, santonin and others.
In traditional medicine, the Chicory has been used as a brew, internally for support of liver health, kidney health, and splenic function, and externally in cases of minor skin rash.*
Definition: Product from the aerial part of the plant Cichorium intybus.
Characteristics: Green brown to brown amorphous powder with specific odour, slightly soluble in water and in ethanol 50%.