Was sind die Vorteile von Chicorée Kaffee?

Ausreichende Zufuhr von löslichen Ballaststoffen, einem essentiellen Nährstoff wird durch Reduktion von Cholesterin und den Blutdruck, zur Verbesserung der Magen-Darm-Funktion gesunden und mehrere andere Verdauungs und gesundheitlichen Vorteilen verbunden. Nach einem im Februar 2010 Rückblick von "Comprehensive Bewertungen in Lebensmittelwissenschaft und Lebensmittelsicherheit", Chicorée-Wurzel enthält eine lösliche Ballaststoffe wie Inulin bekannt. Diese Faser schützt vor der Akkumulation von freiem Cholesterin und andere Stoffwechsel bietet Vorteile, wie die Förderung der Eisenaufnahme. Zusätzlich zu seiner Verwendung in Kaffee-Ersatz, Inulin aus Chicorée für die Verwendung als Zuckerersatz wegen seines niedrigen Kalorienwert extrahiert.

Nach einer Überprüfung durch 2013 "Evidence Based Complementary and Alternative Medicine", der Chicorsäure Säure in Chicorée Kaffee gefunden schützt den Körper vor Bakterien an den Zähnen gefunden, was auf antimikrobielle Eigenschaften. Die gleiche Überprüfung ergab, dass Extrakte aus der Chicoréewurzel antimykotische Eigenschaften haben. Zusätzlich können bestimmte Verbindungen aus der Chicoréewurzel gewonnen haben Anti-Malaria-Eigenschaften, die Rechtfertigung der historischen Nutzung der Chicorée als Behandlung für Malaria-Fieber.

Chicorée Verbrauch kann der Schutz für die Leber zu bieten, nach einer Studie im September 2010 veröffentlichten "Food and Chemical Toxicology". Am Ende der Studie, männliche Ratten, die täglich mit Zichorien ergänzt wurden, zeigten modulierte Mengen an Gesamtlipiden und Gesamt-Cholesterin in der Leber. Die Leberschutzwirkung der Zichorie sind teilweise auf die Hemmung der Schäden durch freie Radikale, ein Effekt, der seine antioxidativen Eigenschaften zugeschrieben.

Antioxidative Wirkung Chicorée Kaffees kann gegen Thrombose und Entzündung zu verhindern, laut einer Studie von Mai 2011 "Phytotherapie-Forschung." Teilnehmer, die 300 Milliliter täglich trank Kaffee Chicorée hatte Blut und Plasmaviskosität nach nur einer Woche, die Forscher zu der Phenolgehalt des Getränks zurückzuführen reduziert. Diese phenolischen Antioxidantien auch vor Schäden durch freie Radikale im Körper zu bekämpfen und schützen wichtige Organe und Systeme von oxidativem Stress.

Nebenwirkungen von Chicorée-Wurzel

Die gemeine Wegwarte ist ein wildes Kraut mit weißen Blüten. Sie ist auch als Chicorée, Zuckerhut (Fleischkraut), Radicchio und Wurzelzichorie bekannt. Diese mehrjährige Pflanze stammt ursprünglich aus England, hat sich aber jetzt im ganzen Europa, Nordamerika und Australien eingebürgert. Die Chicorée ist hauptsächlich für ihre Blätter und Wurzeln angebaut. Trotz mancher Nebenwirkungen der Chicorée-Wurzel ist ihre Verwendung als Ersatz für Kaffee sehr populär, vor allem in England und den Mittelmeerländern.

Verwendung der Chicorée-Wurzel

Die Chicorée-Wurzeln und Blätter finden vor allem in Küchen Verwendung: die Blätter nimmt man für Salate und verschiedene anderen Rezepte, die Chicorée-Wurzeln werden zuerst geröstet, gemahlen und dann als Ersatz für Kaffeebohnen verwendet. Während der Kultivierung werden die Wurzeln speziell im Herbst und Winter behandelt, um zwei verschiedene Arten von Blättern, die “de Barbe Kapuziner” und den “Französischen Endiviensalat” (Chicorée), zu bekommen. Die Chicorée-Wurzeln und Samen werden als Sedativa eingesetzt. Sie helfen auch bei einigen Erkrankungen wie Verstopfung, Durchfall, Krebs, kardiovaskuläre Erkrankungen, Appetitlosigkeit etc.

Nebenwirkungen der Chicorée-Wurzel

Eine wahrscheinliche Nebenwirkung des Chicorée-Wurzel-Extrakts ist eine Kontakt-Dermatitis. Viele klagen über Hautallergien wie Nesselsucht, Juckreiz und Hautirritationen. Diese Nebenwirkungen entstehen meistens, wenn man in direkten Kontakt mit der Chicorée-Wurzel kommt. Die Menschen mit Gallensteinen oder anderen Erkrankungen der Gallenblase müssen bei Verzehr des Chicorée-Wurzel-Extrakts äußerst vorsichtig sein. Die Wechselwirkungen mit anderen Medikamenten sind noch nicht dokumentiert, aber bei jeder Medikation auf einer regelmäßigen Basis und bei Verbrauch des Chicorée-Wurzel-Extrakts soll man diesbezüglich den Arzt konsultieren. Den Chicorée-Wurzel-Extrakt kann man auch in Schokoladentafeln finden, die in verschiedenen Geschmacksrichtungen erhältlich sind. Sie helfen, das Verlangen nach Süßem zu reduzieren und Cholesterin zu senken. Jedoch ein paar Online-Rezensionen berichten, dass diese Produkte Blähungen und Bauchschmerzen hervorrufen. Eine Kontrolle stellte fest, dass Schokolade die Wirkung der Wurzel verstärkt, obwohl keine Studie diese Tatsache eindeutig beweist.

Einige Nebenwirkungen waren auch bei stillenden Frauen beobachtet. Die Wurzeln der Pflanze sind menstruationsfördernd, d. h., der Konsum der Chicorée-Wurzel kann zu vorzeitiger Menstruation führen. Auf der anderen Seite waren in Versuchen mit weiblichen Ratten verhütende und abortive Wirkungen gefunden. Um alle möglichen Nebenwirkungen bei stillenden oder schwangeren Frauen auszuschließen, sollte man den Arzt konsultieren, ob die Chicorée-Wurzel in ihre Ernährung aufgenommen werden darf. Die oben genannten Nebenwirkungen sind nicht eindeutig nachweisbar und variieren sich stark von Mensch zu Mensch.

Translations for „chicor%C3%A9e“ in the French » German Dictionary (Go to German » French)

chicorée [ʃikɔʀe] NOUN f

1. chicorée (plante) :

2. chicorée (café) :

chicane [ʃikan] NOUN f

1. chicane (obstacle) :

2. chicane (querelle) :

3. chicane JUR :

écorchage [ekɔʀʃaʒ] NOUN f

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What is Chicory?

Coffee & Chicory is the traditional favorite of every New Orleans native. Coffee & Chicory blends are best enjoyed with a dose of warmed milk in the "au lait" style. We mix estate-grade coffees with the highest quality Belgian and French chicory to produce a traditional and distinctive flavor profile.

Chicory is the roasted and ground root of the cultivated plant species, Chicorium Intybus, subspecies Sativum. Common names include 'large rooted chicory' and 'chicoree a café'.

Coffee chicory is grown in many parts of the world, with the largest producers in France and South Africa.. The root is grown and harvested much like sugar beets.The roots are pulled from the ground with specialized equipment, cut into small pieces, kiln dried, roasted, ground and packaged.

High concentrations of the carbohydrate inulin are caramelized during roasting and converted into d-fructose (fruit sugar). It also contains between 4 and 6 percent protein and a small quantity of fibre. The caramelized fruit-sugar gives chicory its distinctive dark brown color while increasing sweetness and reducing the bitterness that is characteristic of the raw root. Roasted chicory contains none of the volatile oils and aromatics that are contained in roasted coffee. It also contains no caffeine. It does however yield 45 to 65% of soluble extractive matter, while coffee yields only 20 to 25%. This difference explains why less coffee and chicory can be brewed while still resulting in a beverage that looks (and tastes) quite strong.

The roots of other subspecies of Chicorium Intybus are used for the production of the 'forced', grown in the dark, vegetable known as Belgian or French Endive also known as 'chicon' and Witloof chicory.The root is also used as a 'feedstock' for the manufacture of inulin, which is used as sweetening agent for lowfat and reduced calorie foods. The leafy portion of the plant is often used as animal fodder in Europe, while in the U.S. it is generally considered a noxious weed. The blanched (to reduce bitterness) leaves can be used as a salad green.

Commercially available coffee chicory is not derived from the root of the endive plant. Endive is the sister species Chicorium Endivia, popularly known as the salad green 'escarole' or 'curly endive'.The root of Chicorium Endivia has undoubtedly been used in the past as a coffee subsitute, but it is not commercially used for that purpose today.

Chicory History

The word 'Chicory' is probably derived from the Egyptian word 'Ctchorium', which in various forms has become the name of the plant in practically every European language. Originally used to describe the wild plant, its use over time was extended to the cultivated form as well. The use of the wild foliage as an animal feed probably coincided closely with its first use as human food, which undoubtedly predated recorded history.

Chicory was cultivated as early as 5000 years ago by Egyptians as a medicinal plant. Ancient Greeks and Romans used chicory as a vegetable and in salads. References exist in the writings of Horace, Virgil, Ovid, and Pliny. Galenus gave it the name 'Friend of the Liver', because of its supposed stimulating effect on that organ. Cultivation as animal forage in northern Europe began in the early 17th century. The wild root may have been used for food, but it is likely that it was a last resort, since the wild root is woody and incredibly bitter. Cultivated roots, (when young and tender) on the other hand, are consumed to this day, particularly in Belgium.

Exactly when the root was first roasted to be used as a coffee substitute is unclear. There are references to the use of wild chicory root as a coffee additive in colonial America. It is known that its use in this form was widespread in France after Napoleon initiated the 'Continental Blockade' in 1808, which deprived the French of most of their coffee.

When the blockade was lifted the French continued to use chicory as an additive because they believed it was good for one's health and improved the flavor of coffee. In the 19th century its use as a coffee additive and substitute became widespread in France and areas of French cultural influence like Louisiana. Chicory use grew with the advent of the Civil war. As trade disruptions and blockades disrupted deliveries of coffee, citizens and soldiers made do by roasting wild chicory root, as well as many other ingenuous substitutes like corn and groundnuts.

But this was a substitution of necessity, not choice, so when the war ended, chicory use decreased as prosperity improved and coffee became more readily available. Except in New Orleans and parts of Louisiana where its use was a matter of preference not necessity. Of course, chicory use, as an economical additive in coffee is widespread throughout the world. But, in New Orleans, this economic rationale ignores the influence of 19th century French culture on our cuisine, and does nothing to explain our continued preference for coffee & chicory, even when chicory becomes more expensive than many coffees.

New Orleanians hang onto their culinary traditions with a vengence. We have consumed coffee and chicory for over two hundred years and will do so for another two hundred. While espresso, cappuccino and exotic coffees from around the world are available here as they are available everywhere, one can rest assured that a café au lait in New Orleans will be made with rich black coffee & chicory and boiled milk, just as it was two centuries ago.

Health Facts

Chicory has been thought to have medicinal qualities for over 5000 years. What follows is a listing of some of the reputed health benefits of chicory. Whether historical or current, please be aware that we are neither endorsing nor reputing any of these claims. We just think they are pretty interesting.

Ancient Egyptians, Greeks and Romans used it as a liver tonic, sedative and appetite stimulant.
Early 19th century French chefs and writers believed chicory to be a 'contra-stimulante', that is, the sedative effects were a perfect compliment to the stimulating effects of the caffeine in coffee. On the other hand they believed its use by 'bloodless' or 'lymphatic' persons should be avoided.
The fresh root has been said to be useful against pulmonary consumption. A decoction of 1 oz of root to a pint of boiling water has been found to be effective against jaundice and liver enlargement.
Syrup of chicory is said to be an excellent laxative for children since it works without irritation.
Ancient herbalists considered the bruised leaves to make a good poultice for swelling and inflamed eyes.
Modern herbalists say chicory increases bile production, moderates a rapid heart rate, lowers cholesterol and destroy bacteria.
A recent Korean study indicates that that chicory reduces cholesterol levels and increases the ratio of HDL (the good stuff) to LDL (the bad stuff) in the blood of tested animals.
A Belgian study showed chicory ingredients are also helpful in preventing osteoporosis as shown in humans, while so far they have been tested in animals with beneficial results "in the prevention and inhibition of colon and breast cancer,"
Annie Potts (Designing Women) says, "The chicory root in ALPO is proven to increase Calcium absorption so that dogs can live long and healthy lives. That's definitely something to talk about!"

The Health Benefits of Roasted Barley Tea With Chicory

Roasted barley tea, which is popular in the Far East, is usually called barley coffee when it’s served in the United States. Chicory is often paired with ground coffee, and when it’s combined with roasted barley, the resulting beverage gains a depth of flavor and color. Barley and chicory each contain natural antioxidants. While there's only preliminary research into the roles of these antioxidants, they might have benefits as diverse as preventing cavities to potentially fighting cancer.

Roasted Barley and Chicory Basics

Roasted barley and chicory are both enjoyed as caffeine-free coffee substitutes. Blends containing chicory and coffee are favorites in some areas, such as New Orleans. Both ingredients are sometimes added to ground coffee as fillers, where they add to the coffee's bulk during times when problems such as drought affect the amount of coffee harvested.

The chicory used in coffee comes from the root of the common chicory plant, which is roasted and ground. To make tea from roasted barley, the whole grains must be simmered in water for about 20 minutes.

Source of Antioxidant Flavonoids

Barley tea contains a variety of plant-based compounds called flavonoids, including quercetin, reported an article published in Bioscience, Biotechnology and Biochemistry in 2004. These compounds act as antioxidants.

In laboratory tests, antioxidants from barley inhibited the growth of cancer cells by blocking damage to DNA from reactive molecules called free radicals, according to a report published in the January 2009 issue of Phytomedicine. However, more studies must be conducted to determine whether antioxidants in barley tea fight cancer in people.

Promotes Dental Health

Drinking barley tea with chicory may keep your teeth healthy because both ingredients help prevent cavities. Barley tea contains compounds called melanoidins, while chicory contributes quinic acid. These substances help inhibit the growth of cavity-causing bacteria.

Roasted barley tea, or coffee, stopped bacteria from sticking to tooth enamel in lab tests, according to a report in the Journal of Agricultural and Food Chemistry in December 2006. The report also noted that the active substance, melanoidin, likely develops when barley is roasted. However, it's not yet known exactly how much roasted barley tea reduces the incidence of cavities in people.

Added Benefit From Chicory

The compounds responsible for chicory’s bitter taste may add to the benefits from drinking barley tea with chicory. These active ingredients, called sesquiterpene lactones, are easily extracted from chicory roots. In fact, tea made with chicory root is a source of sesquiterpenes.

Chicory root extract containing sesquiterpene lactones reduced inflammation caused by colon cancer cells, which may help prevent the growth of new cancer cells, according to studies cited in the International Journal of Molecular Sciences in June 2013. Since studies so far have been in the lab, research using people is needed to verify whether they have the same effect in the human body.

Chicorée Café, Soluble (112 tasses) - Summa - 200 g

Product characteristics

Common name: Chicorée café soluble

Link to the product page on the official site of the producer: http://www.dek.de/

Countries where sold: France

Ingredients

→ Ingredients are listed in order of importance (quantity).

Nutrition facts

Nutrition facts are not specified on the product.

Comparison to average values of products in the same category:

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Product added on May 2, 2014 at 4:58:16 PM CEST by jacob80.

Last edit of product page on September 21, 2017 at 4:15:11 PM CEST by solveig-yuka.

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Why You Should Be Drinking Chicory

A Natural Caffeine-Free Alternative to Coffee

Chicory is a caffeine-free herb that is a popular coffee substitute. You will see chicory most often in New Orleans Coffee (or 'chicory coffee') recipes and it can be brewed and enjoyed on its own for its dark, rich flavor.

If you want to enjoy a coffee-like experience without turning to decaf, chicory is one of your best options. The flavor is very similar to regular coffee and because chicory naturally contains no caffeine, it appeals to a healthier, all-natural lifestyle.

The Chicory Plant

The chicory plant (Cichorium intybus), is a hardy perennial with purplish-blue flowers that open and close at the exact same time each day. It is common in North America and Europe.

Chicory is often misidentified, misspelled, or known by other names.

Cichorium intybus is distinct from Cichorium endivia, which is also known as endive, frisée, escarole, or radicchio.
Chicory is also known as chicory root, chicory plant, Cichorium intybus, curly endive, and succory.
Chicory is sometimes misspelled 'chickory,' 'chikory,' 'chikorie' or 'chicorie.'

Although chicory leaves and flowers are used in food, the chicory root is used to make 'chicory.'

The flowers and leaves may be used in salads and flavored vinegars. They are also used in healing tonics in some parts of the world.
Each chicory plant has a single, long, thick root (known as a 'tap root').
Chicory root is roasted before it is brewed, but it can also be boiled and eaten like a vegetable.

The History of Drinking Chicory

Chicory is one of the oldest recorded types of plants. It is native to Northern Africa, Western Asia, and Europe, and its cultivation is thought to have originated in Egypt in ancient times.

Later, chicory was grown by Medieval monks in Europe and at the same time, it was commonly added to coffee by the Dutch.

It was brought to North America in the 1700s and has been a popular coffee substitute or ingredient in coffee in France since around 1800.

More recently, chicory consumption has been associated with embargoes and cost-cutting. Across history, many substitutes have been used when coffee was unavailable - including roasted acorns, yams, and a variety of local grains - yet chicory tends to be the preferred coffee substitute. In some circles, it is even used when coffee is available and cheap.

One historical and cultural example of chicory's use as a coffee substitute is found in New Orleans. Due in part to its influences from French culture, New Orleans was a major consumer of coffee prior to the Civil War. Then, in 1840, coffee importation to the New Orleans harbor was blocked. Taking a cue from their French roots, locals began to use chicory instead.

Today, chicory remains popular in New Orleans, and 'New Orleans Coffee' typically refers to chicory coffee. New Orleans coffee vendors often blend their coffee with up to 30% chicory root.

For cost-cutting reasons (and perhaps for safety concerns) chicory is also used as a coffee substitute in many U.S. prisons.

Chicory Preparation

To make chicory root into an edible (or, technically, potable) substance, the root is pulled up from the ground, washed, dried, roasted, finely cut, and then steeped or brewed.

The process gives chicory a roasted flavor roughly akin to that of coffee and this its primary appeal in drinks.

After chicory root is roasted and cut up (or, as some say, 'ground,' though this is technically incorrect), it is ready to be steeped or brewed. Chicory is more water soluble than coffee, which means you need to use a lot less of it when brewing it with or instead of coffee.

Since chicory is usually much cheaper than coffee, this substitute is great if you're on a tight budget.
Over-brewing chicory will definitely place you in the anti-chicory camp, so be careful not to use too much or you will ruin the flavor.
Begin with 1/2 teaspoon of chicory for every cup you brew and adjust according to your personal taste.

Chicory Drink Recipes

There are many ways to enjoy chicory in your drinks.

To brew basic chicory coffee, use about 2/3 ground coffee and 1/3 chicory. Brew as you normally would in a drop coffee maker, a French press, or your favorite method.
Enjoy chicory on its own by brewing it as you would any other coffee but begin with at least half the grounds. Add spices like cinnamon, cloves, nutmeg or star anise for more flavor.
New Orleans Cafe Noir - Enjoy this popular recipe for New Orleans-style black coffee.
New Orleans Cafe au Lait - If you prefer, add lightly scalded or steamed milk.

You can also use chicory to add a coffee flavor to various foods.

Chicory & Your Health

Chicory is generally thought to be healthy. It is naturally caffeine-free and if you're having issues with a caffeine addiction or caffeine overdose, then drinking chicory can be a good way to reduce caffeine intake or eliminate it your diet.

Chicory is also reported to kill intestinal parasites (or act as a vermifuge), cleanse the blood, and improve liver health.

At the same time, some people have found that too much chicory can cause stomach problems. Ease into your introduction to chicory and, just like coffee, try not to drink too much at one time to avoid this.