NSI® Artichoke Extract promotes antioxidant activity within the body. Supports healthy cholesterol levels, digestive systems and liver function.

How does NSI® Artichoke Extract work?
The artichoke (Cynara scolymus L.) is a large, thistle-like plant found throughout Southern Europe, Northern Africa and the Canary Islands. It has been utilized for its healthful benefits since the 4th century B.C. when the Ancient Greeks and Romans consumed it primarily as a digestive aid. Today it is used as an antioxidant and anti-microbial, as well as an aid to digestion. It is also believed to promote healthy cholesterol levels and support sound liver function.

French researchers at the Universite de la Mediterranee recently found that the artichoke contains high levels of antioxidants, higher levels than most of the other vegetables used in their studies.¹ Antioxidants help protect the body against free radicals which, if left unchecked, can cause oxidative stress. Due to the phenolic compounds found in its leaf extracts, the artichoke exhibits antimicrobial activities² that help maintain the balance of flora within the bowels, alleviating symptoms related to Irritated Bowel Syndrome. 

The artichoke has also been used to promote healthy cholesterol levels. It accomplishes this by increasing the breakdown of cholesterol bile salts, which in turn increases bile production and flow. In addition, it regulates the internal production of cholesterol in the liver and contains a flavonoid called silymarin, a strong antioxidant that supports healthy liver function.

NSI® Artichoke Extract is better because it:
-- Contains 600 mg of artichoke extract in each safe, convenient 2 capsule serving
-- Is a better value when compared to other brands

¹ Brat P, Georgé, S, Bellamy, A, Du Chaffaut, L, Scalbert, A, Mennen L, Arnault N and Amiot M, Daily Polyphenol Intake in France from Fruit and Vegetables, The Journal of Nutrition, 2006 September;136(9):2368-73

² Zhu X, Zhang H, Lo R, Phenolic Compounds from the Leaf Extract of Artichoke (Cynara scolymus L.) and Their Antimicrobial Activities, Journal of Agriculture Food Chemistry, 52 (24), 7272 -7278, 2004. 10.1021/jf0490192 S0021-8561(04)09019-3