Chicory

Scientific Name(s): Cichorium intybus L.
Common Name(s): Blue sailor's succory, Chicory, Coffeeweed, Sugarloaf, Wild succory, Witloof

Medically reviewed by Drugs.com. Last updated on Jul 21, 2021.

Clinical Overview

Use

Chicory leaves and roots are used as a vegetable. Roasted roots are ground and brewed as a hot beverage. Use of chicory for dyspepsia and as an appetite stimulant is recognized by the German E Commission; however, robust clinical studies appear to be lacking to support this or any other use. Chicory-derived inulin has been investigated for its potential as a prebiotic, laxative, for diabetes, and in mood changes; efficacy of chicory extract has been studied in osteoarthritis and to improve integrity of the skin.

Dosing

There is no recent published clinical evidence to guide dosage of chicory. Typical doses of the herb in traditional use are 3 to 5 g/day.

Contraindications

Contraindications have not yet been identified.

Pregnancy/Lactation

Documented adverse effects. Avoid use.

Interactions

None well documented.

Adverse Reactions

Contact dermatitis, occupational allergy, asthma, and anaphylaxis have been reported.

Toxicology

Information is limited; however, chicory is regarded as relatively safe and inulin has a US Food and Drug Administration (FDA) status of generally recognized as safe (GRAS).

Scientific Family

• Asteraceae (daisies)

Botany

C. intybus is a perennial plant indigenous to Europe, India, and Egypt. It grows as a weed in temperate climates and is widely cultivated in northern Europe. It was introduced to the United States in the late 19th century. Chicory has bright blue iridescent flowers that bloom from July to September. The dried root is the primary part used. When flowering, chicory has a tough, grooved, slightly hairy stem and stands 30 to 100 cm (10 to 40 in) tall. A milky exudate is found in the stems and leaves as well as in the root. C. intybus L. var. foliosum is grown primarily for its leaves, and var. sativum is used for its roots. Cichorium endivia is a closely related species in the genus.PLANTS 2012, Pirson 2009, Blumenthal 2000

History

In cultivation, chicory roots are "forced" during the fall and winter to produce 2 types of leaves used as greens: Barbe de capucin and witloof (or French endive). The leaves of young plants are used as potherbs, which are cooked like spinach. Leaves of older plants, when blanched, are used like celery. Chicory roots are boiled and eaten with butter. They are also roasted and used to add a bitter, mellow taste to coffee and tea or used as a substitute for coffee. In Indian texts, whole plant chicory is used as a heart, digestive, stomach, and liver tonic, as well as a diuretic and anti-inflammatory agent. Use of chicory for dyspepsia and as an appetite stimulant is recognized by the German Commission E.Blumenthal 2000, Kimari 2012

Chemistry

The roots contain large amounts of the polylsaccharide fructan inulin, a bitter principle consisting of 1 part protocatechuic aldehyde to 3 parts inulin, as well as lactucin and lactucopicrin. In addition, the root contains a large number of steam-distillable aromatic compounds. Cichoriosides, ixerisoside, magnolialide, eudesmanolides, sesquiterpene lactones, caffeic acid derivatives, flavonoids, coumarins, polyphenols, and other compounds have been identified.

Acetophenone provides the characteristic chicory aroma. Upon roasting, inulin is converted to oxymethylfurfural, a compound with a coffee-like smell.

Constituents of the...