PDR for Herbal Medicines

HERBAL MONOGRAPHS CHICORY /181

Further information in:

Kern W, List PH, Horhammer L (Hrsg.), Hagers Handbuch der

Pharmazeutischen Praxis, 4. Aufl., Bde 1-8: Springer Verlag

Berlin, Heidelberg, New York. 1969.

Madaus G, Lehrbuch der Biologischen Arzneimittel, Bde 1-3,

Nachdruck, Georg Olms Verlag Hildesheim 1979.

Watt JM. Breyer-Brandwijk MG. The Medicinal, Poisonous

Plants of Southern. Eastern Africa. 2nd Ed. Livingstone 1962.

Chicory

Cic ho Hum intybus

DESCRIPTION

Medicinal Parts: The medicinal parts of the plant are the

dried leaves and roots, which are collected in autumn; the

whole plant collected and dried in the flowering season; and

the fresh plant and root.

Flower and Fruit: Size: The numerous flower heads are 3 to

4 cm in diameter and are terminal or axillary, solitary or in

groups, sessile or short-pedicled. The epicalyx bracts are

bristly ciliate, often glandular-haired. The inner bracts are

oblong-lanceolate and erect, the outer ones ovate, splayed

and half as long as the inner ones. The androgynous lingual

florets are usually light blue, but occasionally white or pink.

The fruit is an achaene 2 to 3 mm in length. It has no hair

tuft and is ovate and straw yellow to blackish.

Leaves, Stem and Root: The plant can grow to a height of 2

m and has a hardy, 10 to 30 cm long, thick root. The stem is

rigidly erect, sparsely branched above and often bristly. The

leaves are 10 to 30 cm long and 1 to 5 cm wide. Diey are

obovate, oblong, shaped like a cross-cut saw or slit, with

numerous stiff hairs beneath. The lowest leaves in a basal

rosette are petiolate. The upper ones as well as those near the

inflorescences are alternate, oblong to lanceolate, crenate-

dentate and sessile.

Characteristics: Chicory has a bitter taste.

Habitat: The plant is found in Europe, the Middle East as far

as Iran, north and south Africa, all of America, Australia and

New Zealand.

Production: Chicory consists of the dried leaves and
underground parts of Cichorium intybus, which are collected
in autumn in the wild and air-dried.

Other Names: Succory, Hendibeh

ACTIONS AND PHARMACOLOGY

COMPOUNDS

Sesquiterpenes: sesquiterpene lactones, especially lactucin,

lactucopicrin, 8-desoxy lactucin, guaianolid glycosides, in-

cluding chicoroisides B and C, sonchuside C

Caffeic acid derivatives: chiroric acid, chlorogenic acid,

isochlorogenic acid, dicaffeoyl tartaric acid

Hydroxycoumarins: including umbelliferone

Flavonoids: including hyperoside

Polyynes

EFFECTS

An anti-exudative, choleretic, negatively chronotropic and

negatively inotropic effect has been described due to the

plant's sesquiterpene lactones, cinnamic acid derivatives and

flavonoids. Animal studies have noted a distinct reduction of

pulse rate and contractility; a mildly cholagogic effect; and

lowered cholesterin level in rats' livers and plasma. Applica-

tion for dyspeptic complaints seems plausible because of the

amaroid (guaianolide) content.

INDICATIONS AND USAGE

Approved by Commission E:

• Loss of appetite


• Dyspeptic complaints
  Unproven Uses: In Folk medicine, the herb is used
  externally for liver complaints and as a gargle. Among
  internal uses are sore throat, hemorrhoids, tuberculosis,
  abdominal cramps, melancholy, deafness and rashes. The
  juice of the chicory plant is also used as a laxative for
  children.

Indian Medicine: Medicinal uses include headaches, dyspep-

tic symptoms, skin allergies, vomiting and diarrhea.

PRECAUTIONS AND ADVERSE REACTIONS

No health hazards or side effects are known in conjunction

with the proper administration of designated therapeutic

dosages. There is a slight potential for sensitization via skin

contact with the drug.

DOSAGE

Mode of Administration: Comminuted drug for infusions as

well as other bitter-tasting preparations for internal use.

How Supplied: Commercial pharmaceutical preparations

include drops and compound preparations.

Preparation: Prepare an infusion by scalding 2 to 4 g drug

with boiling water, allowing it to stand for 10 minutes, then

straining. A tea is prepared by brewing 2 to 4 g of the whole

herb with 150 to 250 ml boiling water and then straining it

after 10 minutes.