Cynara cardunculus L. var. scolymus, known as the artichoke, originated in the Mediterranean region and is now cultivated in several countries. The artichoke has leaves, a stem, and a head, also called a floral capitulum, covered with green and pointed bracts. It is rich in polyphenols, flavonoids, anthocyanins, phenolic compounds, inulin, coumarins, anthocyanins, terpenes, dietary fibre, enzymes, polysaccharides, minerals and vitamins, and therefore has a wide range of uses, including in the food industry, medicine and biofuels. Several studies have shown that artichokes have properties such as antioxidant, anti-inflammatory, antimicrobial, anticancer, hypocholesterolaemic, anti-HIV, cardioprotective, hepatoprotective and lipid-lowering effects. The aim of this study is to provide a literature review on the phytochemical composition, bioactivity and applications, focusing on the methods of extraction, purification and concentration of enzymes present in artichoke.

Carotenoids are natural dyes synthesized by plants, algae and microorganisms. Application in many sectors can be found, as food dyeing and supplementation, pharmaceuticals, cosmetics and animal feed. Recent investigations have shown their ability to reduce the risks for many degenerative diseases like cancer, heart diseases, cataract and macular degeneration. An advantage of microbial carotenoids is the fact that the cultivation in controlled conditions is not dependent of climate, season or soil composition. In this review the advances in bio-production of carotenoids are presented, discussing the main factors that influence the microbial production of these dyes in different systems.