The “Blanca de Tudela” artichoke ( core topic ) in a study on weight control and diabetes prevention subject 2

To mark World Diabetes Day, scientists from the University of Navarra have presented the latest findings from the ARTI-UP project study, which examines whether consuming compounds found in the “Blanca de Tudela” artichoke can improve insulin resistance and weight control, thereby helping to prevent type subject 2 diabetes. To this end, they have developed, in collaboration with the Isanatur business , a product in capsule form that they will evaluate in 150 volunteers.

Type subject 2 diabetes is one of the major public health challenges, as it currently affects some 4.7 million adults in Spain and nearly 44,000 people in Navarre. “Insulin resistance and excess weight are its main risk factors and can appear many years before diagnosis,” explains Sonia García Calzón, co-principal investigator at the project.

The study work, co-led with Iziar Ludwig—both researchers at the university’s Institute of Nutrition and Health—focuses on the effect of consuming hydroxycinnamic acids, a subject of polyphenols found particularly in artichokes and linked to potential benefits regarding insulin resistance and a lower risk of development of type subject 2 diabetes.

"programs of study s," explains García Calzón, "had previously observed this, but without establishing a cause-and-effect relationship." Furthermore, much of the research has focused on coffee, which contains other bioactive substances, such as caffeine, that can also influence glucose metabolism. Artichokes, on the other hand, are particularly rich in hydroxycinnamic acids and do not contain these substances, making them a very interesting alternative for studying their potential benefits.”

A New Use for Artichoke Waste

ARTI-UP is carried out in several phases. First, after studying different parts of the “Blanca de Tudela” artichoke, the off-grade artichokes (those that do not meet the quality criteria for regular commercial sale) were selected as the best s source s of these compounds. “In this way, we aim to add value to artichokes that are typically used for other purposes, such as animal feed or the production of lower-quality commercial products, by transforming them into a food ingredient with potential health benefits,” the expert notes.

From the waste, the researchers obtained a dehydrated ingredient rich in these polyphenols and with high bioaccessibility (the proportion of compounds that remain available for absorption during digestion). “Initially, we planned to incorporate it into everyday foods such as yogurt or purees. However, due to its bitter taste and strong artichoke aroma, we decided to develop the product in capsule form. This also allows for controlled dosing,” the scientist notes.

After successfully completing this first stage, the project is now in its clinical intervention phase. To this end, the academic center is seeking 150 volunteers between the ages of 25 and 75 who are overweight or obese. For four months, all participants will follow a Mediterranean per diem expenses with calorie restriction and physical activity guidelines. Half will receive the artichoke capsules daily, and the other half will receive a placebo. To participate as a volunteer, please email voluntariosnut@unav.es.

Beyond measuring weight or blood glucose, the research will integrate data data on gut microbiota, metabolic parameters, and epigenetic markers using artificial intelligence techniques. “The long-term goal is to identify markers that can predict which patient profiles respond best to a specific nutritional intervention, thereby advancing toward personalized nutrition, which is one of the great challenges of the future,” concludes García Calzón.