CHICORY (CICHORIUM INTYBUS): BIOACTIVE COMPOUNDS, BIOLOGICAL ACTIVITIES AND AGRONOMIC POTENTIAL

Abstract

Cichorium intybus L., known as chicory, is a perennial species with a long history of use in traditional medicine, agriculture and the food industry. The plantain root is an important source of inulin, a prebiotic compound, and the leaves and other organs contain various compounds such as phenolic acids, sesquiterpene lactones and flavonoids that confer anti-inflammatory, hepatoprotective and antioxidant properties. Furthermore, chicory has a valuable agronomic potential, as it is an adaptable, rustic species that can be used in sustainable agricultural systems. This paper synthesizes recent data on the biological effects, chemical composition and agroindustrial valorization opportunities of chicory, with an emphasis on its functional and sustainable uses.