Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications

The roots and tubers of the Asteraceae family are known as a source of various oligosaccharides, and chicory roots and Jerusalem artichoke have stood out for its commercial viability. However burdock root (Arctium lappa L.), which is adapted to temperate climate, moist, and sandy soil, is still unknown as health food in the western world. This review showed the potential of burdock roots as a source of prebiotic fibers, chlorogenic acids, cinnarine, lignans, and quercetin. The extraction methods of burdock functional compounds are made with water, temperature and time variations only. Biological assays showed antioxidant activity, anti-inflammatory, and hypolipidemic properties, and gastric mucosal defense mechanisms, among others. Therefore, the use of burdock roots as functional food should be encouraged in countries that have imported products derived from other roots of the same family for health benefits.

Automated summary

The roots and tubers of the Asteraceae family are recognized as a source of various oligosaccharides. Burdock root, although relatively unknown in the Western world as a health food, shows potential as a source of prebiotic fibers, chlorogenic acids, and other beneficial compounds. Extraction methods of functional compounds from burdock root involve variations in water, temperature, and time, with biological assays demonstrating antioxidant, anti-inflammatory, hypolipidemic, and other health-promoting properties.