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Cichorium intybus L. - Asteraceae - chicory, witloof (dutch), succory, (Gemeine) Wegwarte, Zichorie
Erect perennial herb, up to 1m tall, native to Europe and Asia, naturalized worldwide, cultivated mainly in Europe; basal leaves rosulate, obovate to oblanceolate, stem leaves similar, less divided, gradually reduced toward stem apex; flower heads 2-4cm wide, bright blue, exceptionally white or pinkish white.
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200023652
„Chicory may be cultivated for its leaves, usually eaten raw as salad leaves. Cultivated chicory is generally divided into three types, of which there are many varieties, … Radicchio…, Sugarloaf…, Belgian endive (dutch: witloof)… Root chicory (Cichorium intybus var. sativum) has been cultivated in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive…“
http://en.wikipedia.org/wiki/Chicory
„Samples of red-coloured lettuce and chicory were assessed for bitterness by sensory analysis and compared with conventional green-coloured varieties. The amounts of the sesquiterpene lactones lactucin, 8-deoxylactucin and lactucopicrin and their glycosides were determined using enzyme hydrolysis and high performance liquid chromatography. The level of each of these compounds was compared with the bitterness score found for each sample, and the resulting correlation data suggested that the increasing level of one of these compounds, lactucin glycoside, was closely related to the increase in bitterness.“
[Relationship between the chemical and sensory properties of exotic salad crops—coloured lettuce (Lactuca sativa) and chicory (Cichorium intybus)., Price, K.R., Dupont, M.S., Shepherd, R., Chan, H.W.S., Fenwick, G.R., Journal of the Science of Food and Agriculture, 53(2), 1990, 185-192]
„Five known and one new sesquiterpene lactones were isolated from fresh chicory roots (Cichorium intybus). The new compound 11(S),13-dihydrolactucopicrin was identified by UV, 1H NMR, 13C NMR, and mass spectroscopy. The extraction procedure and HPLC analysis of sesquiterpene lactones in chicory were improved. The bitterness detection thresholds of all compounds were individually determined by triangle testing. 11(S),13-Dihydrolactucopicrin was extremely bitter, with a treshold level of 0.02ppm. Four other lactones showed treshold values similar to that of quinine hydrochloride.“
[Bitter sesquiterpene lactones from chicory roots., Van Beek, T.A., Maas, P., King, B.M., Leclercq, E., Voragen, A.G., De Groot, A., Journal of Agricultural and Food Chemistry, 38(4), 1990, 1035-1038]
http://www.freepapers.ir/PDF/10.1021-jf00094a026.pdf?hash=VCUrdpPKTLZ10z3dQhQP7w
The major sesquiterpene lactone derivatives of the watery exudate recovered from chicory were lactucopicrin 15-oxalate, lactucin 15-oxalate and 8-deoxylactucin 15-oxalate.
[Metabolite Profiling of Sesquiterpene Lactones from Lactuca Species - Major latex components are novel oxalate and sulfate conjugates of lactucin and its derivatives., Sessa, R.A., Bennett, M.H., Lewis, M.J., Mansfield, J.W., Beale, M.H., Journal of Biological Chemistry, Vol.275(35), 2000, 26877-26884]
http://www.jbc.org/content/275/35/26877.full.html
„The dried, whole herb is used mainly as a digestive tonic for loss of appetite and dsypepsia. It is a traditional choleretic, cholagogue, carminative, diuretic and 'blood purifier'… The bitterness of chicory is due to the presence of sesquiterpene lactones, of which lactucin and lactupikrin are the major compounds… The root contains high levels of inulin (50-60%) as a storage compound.“
[Medicinal Plants of the World. Ben-Erik Van Wyk and Michael Wink, Pretoria 2004, 100]
„Crude protein (CP) content in chicory [aerial parts] is more valuable than in alfalfa. In table 3, at rosette of foliage leave growth stage of the chicory cultivars, they has contains higher crude protein than alfalfa, e.g. cv.
Puna at 24.77%, cv. Yifen at 22.90% and cv. Qikeli at 22.87%; Whereas the average CP of whole growth stage
of Puna chicory at 20.33% higher than the average CP of 10 alfalfa varieties at 17.85% of the shoots and leaves in bloom stage. The protein in chicory is in high quality… As inulin is the highest component of chicory [roots], about 70% of dried matter, chicory is valuable raw material for industrialized producing inulin, fructooligosaccharide and high fructose syrup for foodstuff manufacture“
[Perspectives and utilization technologies of chicory (Cichorium intybus L.): A review., Wang, Quanzhen, Cui, Jian, African Journal of Biotechnology Vol.10 (11), 2011, 1966-1977] http://www.ms.academicjournals.org/article/article1380807642_Wang%20and%20Cui.pdf
Dietrich, A.G., Flora regni borussici, vol. 8: t. 559 (1840) [A.G. Dietrich]
http://www.plantillustrations.org/species.php?id_species=242909