What Is Chicory?

Overview

Chicory (Cichorium intybus), is a plant that belongs to the artichoke, dandelion and sunflower family. Its leaves are often used in culinary salads, and its roots are roasted and ground to make a coffee substitute. Chicory is rich in vitamins and minerals like vitamin C, potassium, and calcium. It contains inulin, a type of fibre that may promote gut health. Some studies suggest that it may help with digestion, liver health, and even cardiovascular possibilities, but more research is needed to confirm these potential benefits. Overall, including chicory in your diet can be a healthy choice, especially as part of a balanced diet.

What is chicory?

Chicory (Cichorium intybus) is a herbaceous perennial of the Asteraceae family of plants, commonly cultivated as a food crop. Toothed leaves form a rosette at the base of the plant, with smaller leaves growing along the stems. Branched blue flowers may occasionally be white or pink and are in bloom for only a day. The plant may be grown from only pieces of its root, seed or spread by animals.¹

Native to European countries, West and Central Asia and Northernmost Africa, C. intybus is most favourable to grow on disturbed sites or waste ground, establishing itself in open and sunlit conditions.

There are 5 other species within the Cichorium genus (i.e., family). Its plant relative Chicorium endivia, is frequently confused with Cichorium intybus. This is because in French "endive" can mean both Cichorium intybus and Cichorium endivia. However, the species are distinguishable by the hairless leaf and the annual lifespan of Cichorium endivia, which is not characteristic of chicory.²

History and traditional uses of chicory

Chicory is thought to have been in cultivation as food from around 300 BC. It later became popular as a coffee-like drink from a decoction of the plant’s root later in the eighteenth century.²

As a food crop, the leaves are cooked as vegetables, or as salad produce.

Cultivars of the plant emerged from Belgium markets in 1846.³ Termed witloof cultivars, these are the blanched leafy product known as chicons, that are usually produced by the natural shading of the leaves at the centre of the head of the plant from the sunlight during growth, by the outer leaves. 

Common witloof methods mimic this process, by forcing the roots to grow their first year of leaves in darkness, and at temperatures of around 18°C. The method is also characteristic of the deep red-type Radicchio, and the pain de sucre (sugarloaf) cultivars of the plant, intended to reduce the highly bitter taste that characterises the leaves when produced in sunlight.^2,4

In Ayurvedic medicine, C. intybus is used as a tonic for the treatment of an enlarged spleen and fever, whilst medicines made from a decoction of its leaves have been used as a cure for rheumatism and gout.⁵

Aqueous root extracts of Cichorium intybus have long been established as an effective treatment against malaria, commonly used in Afghanistan. This action was later formally identified through clinical research as being due to bitter compounds sesquiterpene lactones contained in the plant, largely lactucopicrin and lactucin.¹¹

In Italy, flowers are decocted into a drink, to aid detoxification and elimination of waste products from the body.⁶

Roasted and ground chicory root can be prepared as a powder or a liquid extract. Its coffee-like taste makes it a frequent coffee-substitute product in Europe.

Phytochemistry of C. intybus.

Essential oils, saccharides, methoxycoumarin cichorine, and flavonoids make up the flower constituents of Cichorium intybus, whilst its blue-coloured perianth is owed to the presence of anthocyanin.⁷

Chicory has over 100 identified compounds, many of which are present in the root of the plant. Though the leaves, flowers and seeds have also been attributed to its known medicinal effects.⁸ Various of the phyto-ingredients are thought to have medicinal qualities that are beneficial for health.

Nutritional profile of chicory

The following are well-sourced within the flowers, seeds, leaves and roots of chicory:^9,10

• Vitamins: A, B, C and D 
• Minerals: Na, K, Ca, Fe, P, K and Mg 
• Amino acids: e.g., tryptophan, arginine, valine, leucine and isoleucine 

Many other phytoconstituents present known to be beneficial for health include:^11,12,13 

• Inulin
• Flavonoids
• Coumarins
• Polyphenols
• Tannins 
• Saponins
• Sesquiterpenes
• Alkaloids
• Chlorophyll pigments
• Unsaturated sterols 
• Fructooligosaccharides

The high content of inulin makes chicory one of the most abundant sources of the dietary fibre. The total amount contained in the plant varies with approximately 44% in dry root, and 11–20g per 100 g of fresh root. There are seasonal variations of inulin contents, with autumn being the lowest.¹⁴

The root of chicory contains various acids such as caffeic, isovanillic and chlorogenic acids. Chlorogenic acid is most linked to exerting its potent effects as an:¹⁵ 

• Anti-inflammatory
• Anti-mutagenic
• Antiviral
• Free radical-scavenging antioxidant

Antioxidant and free radical scavenging properties are also found in the leaf of chicory, due to constituent anthocyanins.¹⁶

The chicory plant family: Asteraceae

Chicory shares its Asteraceae plant family with other frequently known medicinal plants such as:⁴ 

• Artichoke (Cynara scolymus)
• Dandelion (Taraxacum officinale) 
• Lettuce (Lactuca sativa) 
• Chamomile (Matricaria chamomilla) 
• Milk thistle (Carduus marianus) 

Many nutritional and pharmacological activities have been linked to the properties of the compounds that these types of plants are known to contain. Plant members of these groups are often chemically associated with medicinal actions such as anti-inflammatory, diuretic, antioxidant and antimicrobial.²⁰

Medicinal uses

In phytomedicine, medicinal effects have been shown for chicory as:^19,10 

• Liver protective 
• Anti-inflammatory 
• Anti-hyperglycaemic (lowers blood sugar)
• Antioxidant 
• Anti-hyperlipidemic (lowers cholesterol)
• As an effective antimicrobial

Studies have demonstrated some activity of the plant seeds, and extracts of the leaves and flowers as antifungal, for example against Candida albicans.¹⁷ 

Broad-spectrum antimicrobial properties including activity against Pseudomonas aeruginosa, Klebsiella pneumoniae and Staphylococcus, were also shown.¹⁸

Chicory as anti-inflammatory

Use of chicory in inflammatory conditions, is thought to be due to effects of its phyto-ingredients both chlorogenic acid, and the sesquiterpene lactones exerting their activity through affecting the production of cytokines in immune cells.²¹ In this way, there has been some associations with the use of the chicory extract as an aid to treating rheumatism, gallstones, appetite loss, and gout.⁵

Inulin for gut and digestive health

It is the presence of sesquiterpene lactones, a colourless compound found in the roots of chicory that is known for its characteristic highly bitter taste. 

This bitterness combined with the high content of the polysaccharide inulin, chicory regulates appetite and digestion, making it a valuable prebiotic. Due to this, it is listed as an effective treatment for mild digestive complaints.^10,22

Chicory potential for liver health

As a potent antioxidant and anti-inflammatory, chicory is frequently used as a support for liver disorders due to containing phenolic compounds.¹⁶ The dietary fibre inulin acts as an aid in the metabolism of lipids to glucose and modulating triglycerides.²³ This makes the plant of great interest for its liver-protective properties for preventing acute liver injury and disease, as well as in reducing the onset of metabolic-syndrome-associated diseases such as diabetes and hypertension.²³

Broad potential for chicory benefits

Investigations continue into the best use of the known phenolic compounds in chicory, and their effects as potential treatments for various disease states. An inconclusive pilot study of 27 healthy adults after controlled daily consumption of chicory coffee, showed significant variability on thrombotic markers such as reduced blood and plasma viscosity. This reflects the need for further research to understand the actions and effects of chicory in human health and disease.²⁴

How do you enjoy chicory?

Chicory is usually sold in health shops as a coffee alternative. After all, this is the most common way of harvesting the benefits of chicory. If you are trying to cut back on caffeine, a chicory drink may be the solution you need. Better yet, it has the same colour as coffee too. Now you can supercharge your morning with vitamins, phytonutrients, and fibre all in one cup.

Summary 

In summary, chicory is most widely consumed as a coffee substitute. It contains many biologically active chemicals, minerals and fibre. It has a broad range of properties such as combating oxidative stress, improving gut health and lowering inflammation. Its leaves are used in culinary salads, and the roots are roasted and ground to make a coffee substitute. Lastly, more research is needed to elucidate the effects of its constituents on human health and disease.