02128nas a2200241 4500008004100000024000700041245007700048210006900125260001400194300001200208490000700220520140100227653002501628653002201653653002601675653002901701100002401730700001901754700001601773700001701789700001401806856006601820 2023 eng d a0100aInsight on Phytochemical and Pharmacognostic Review of Cichorium intybus0 aInsight on Phytochemical and Pharmacognostic Review of Cichorium cJune 2023 a405-4090 v153 a

In today’s growing world herbs are gaining a lot of importance because of their ability to improve human health. One such herb is Cichorium intybus. It is also called as chicory/kasni representing Asteraceae family and cultivated across various parts of the globe. Cichorium intybus grows up to a height of 150 cm having thick, strong, irregularly branched twig like stem, long robust thick brown tapio root, lobed and unlobed leaves, seed like fruits and flowers of various colours. Chicory contains various chemical constituents like cichoric acid, sesquiterpenes, lactones, caffeic acid derivatives, inulin, sugars, proteins, sugars, volatile compounds and many more. The phytochemical composition of chicory exhibits not only various pharmacological activities such as nematicidal, hypotensive, analgesic and hepatoprotective but also used in the treatment of several diseases like diabetes, cancer, viral infections, bacterial infections, allergic reactions and antioxidant property respectively. It also has great importance in the field of Ayurveda, it had various medicinal properties and used as a flavouring agent in different food preparations like soups and salads. Current review aimed to emphasize the botanical characteristics, chemical composition, pharmacological activities and culinary applications of Cichorium intybus.

10aChemical composition10aCichorium intybus10aCulinary applications10aPharmacological activity1 aMadhavi, Nimmathota1 aChandu, Lohith1 aRithika, G.1 aNiharika, B.1 aRao, Rama uhttps://www.phcogres.com/article/2023/15/405/105530pres153044