Chicory, best known as a coffee substitute, has roots that are capturing the attention of leading European researchers for their untapped potential.
For over two centuries in Europe, the roasted roots of chicory have served as a popular coffee alternative. Cultivated in ancient Egypt more than 5,000 years ago, its medicinal properties have long been recognized.
Today, chicory roots are a primary source of inulin, a key ingredient incorporated into various foods. As a prebiotic, its dietary fibers support a healthy gut microbiota, bolster the immune system, aid weight management, help control diabetes, and promote cardiovascular health.
A Euronews report from October 14, 2019, highlights researchers' focus on chicory roots. They're exploring additional compounds, particularly terpenes—natural hydrocarbons produced by plants—which offer health benefits despite their bitterness.
The European CHIC project (video at article's end) is developing new chicory varieties using CRISPR gene-editing technology. The goal: engineer plants to produce leaves first, minimizing root terpene bitterness. Successful edits will enable terpene analysis for quality, ultimately yielding twenty distinct varieties. This empowers farmers to select breeds suited to specific needs.
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