Lipid-lowering activity of artichoke extracts: A systematic review and meta-analysis

Amirhossein Sahebkar, Matteo Pirro, Maciej Banach, Dimitri P. Mikhailidis, Stephen Atkin, Arrigo F.G. Cicero

Research output: Contribution to journalReview article

14 Citations (Scopus)


Artichoke is a component of the Mediterranean diet. Therefore, the aim of this meta-analysis was to determine if artichoke extract supplementation affected human lipid parameters. The search included PubMed-Medline, Scopus, Web of Science and Google Scholar databases up to March 28, 2017, to identify RCTs investigating the impact of artichoke extracts on plasma lipid levels. Quantitative data synthesis was performed using a random-effects model, with weighed mean difference (WMD) and 95% confidence interval (CI) as summary statistics. Meta-analysis of data from 9 trials including 702 subjects suggested a significant decrease in plasma concentrations of total cholesterol (WMD: −17.6 mg/dL, 95%CI: −22.0, −13.3, p < 0.001), Low Density Lipoprotein-Cholesterol (LDL-C; WMD: −14.9 mg/dL, 95%CI: −20.4, −9.5, p = 0.011) and triglycerides (WMD: −9.2 mg/dL, 95%CI: −16.2, −2.1, p = 0.011). No significant alteration in plasma High Density Lipoprotein-Cholesterol (HDL-C) concentrations was observed (WMD: 1.0 mg/dL, 95%CI: −1.1, 3.1, p = 0.333). A significant association between the LDL-lowering effect of artichoke and baseline LDL-C concentrations (slope: −0.170; 95%CI: −0.288, 0.051; p = 0.005) was observed. Thus, supplementation with artichoke extract was associated with a significant reduction in both total and LDL-C, and triglycerides, suggesting that supplementation may be synergistic with lipid-lowering therapy in patients with hyperlipidemia.

Original languageEnglish
Pages (from-to)2549-2556
Number of pages8
JournalCritical Reviews in Food Science and Nutrition
Issue number15
Publication statusPublished - 13 Oct 2018



  • Artichoke leaf extract
  • hypercholesterolemia
  • meta-analysis
  • randomized clinical trial
  • triglycerides

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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