Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus L. Taproots

Abstract

Fibers are increasingly recognized as an indispensable part of our diet and vital for maintaining health. Notably, complex mixtures of fibers have been found to improve metabolic health. Following an analysis of the fiber content of plant-based products, we found the taproot of the chicory plant (Cichorium intybusL.) to be 1 of the vegetables with the highest fiber content, comprising nearly 90% of its dry weight. Chicory roots consist of a mixture of inulin, pectin, and (hemi-)cellulose and also contain complex phytochemicals, such as sesquiterpene lactones that have been characterized in detail. Nowaday, chicory roots are mainly applied as a source for the extraction of inulin, which is used as prebiotic fiber and food ingredient. Chicory roots, however, have long been consumed as a vegetable by humans. The whole root has been used for thousands of years for nutritional, medicinal, and other purposes, and it is still used in traditional dishes in various parts of the world. Here, we summarize the composition of chicory roots to explain their historic success in the human diet. We revisit the intake of chicory roots by humans and describe the different types of use along with their various methods of preparation. Hereby, we focus on the whole root in its complex, natural form, as well as in relation to its constituents, and discuss aspects regarding legal regulation and the safety of chicory root extracts for human consumption. Finally, we provide an overview of the current and future applications of chicory roots and their contribution to a fiber-rich diet.

The Common Cichory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review

“…Also, taraxane-type triterpenes can be found here, such as taraxasterol, phenolic acids (e.g., chlorogenic, isochlorogenic, neochlorogenic, caffeic and cichoric acids) The root contains 0.01–0.02% of the bitter intybin glycoside (whereby the herb contains between 0.1–2.0% of this chemical), 9–15% reducing sugars, and between 40–60% of inulin (as the plant energy store); however, no starch is present in chicory roots. Also worth mentioning are: intybinene, a common component of the coffee substitutes, pectins, vitamins B and C [ 2 , 11 ]. Chicory leaves contain inulin, A, B 1 , B 2 and C vitamins, Ca, K, Mg, Na, Fe, Cu, Mn, Zn, phenolic compounds, amongst others [ 11 ].…”

“…Flowers contain various sugars, coumarin derivatives (e.g., umbelliferone, esculin, cicorin (esculetin 7-O-glucoside, scopoletin), silicic acid, taraxosterol, valeric acid, flavonoids (hyperoside), etheric oils and anthocyanins, the latter of which bring about the perianth’s blue color [ 12 ]. Also present in the plant are: gum, choline, phytosterols, mucus, tannins, copper, latex, lipids, proteins, P and K vitamins, amino acids, β-sitosterol, malic acid, oxalic acid, shikimic acid, quinic acid, succinic acid, tannins, saponins, flavonoids, terpenoids, cardiac glycosides, anthocyanins [ 2 , 7 , 8 , 9 , 11 , 13 , 14 , 15 , 16 , 17 ]. Selected chemical components found in chicory are presented in Table 1 .…”

“…In the Unani and Ayurvedic medicine systems the seeds of Cichorium intybus have been used efficaciously [ 15 ]. High levels of inulin facilitate the development and maintenance of proper gut microbiota, thus giving the plant a “probiotic” label [ 2 , 35 , 36 ].…”

“…In ancient Rome, Greece and Egypt it was used for boosting metabolism and digestion. The plant was used as a vegetable as well as a pasture plant [ 1 , 2 ]. Many accounts exist of its medical properties, i.a.…”

Novel Biodegradable Starch Film for Food Packaging with Antimicrobial Chicory Root Extract and Phytic Acid as a Cross-Linking Agent

“…Extracts from chicory are also used as additives in alcoholic and nonalcoholic beverages [ 12 ]. Due to its proven properties of stimulating and supporting the appetite and its prebiotic activity, Cichorium intybus extract is a component of dietary supplements and food for particular nutritional uses [ 13 , 14 ]. Besides inulin, there are valuable sesquiterpene lactones in chicory, mainly lactucine and lactucopicrin [ 15 ].…”