Chicory (Cichorium intybus L.) is an important natural source of inulin and a rich reservoir of bioactive compounds, including phenolic acids, sesquiterpene lactones, and flavonoids. Traditionally used as food, forage, and a coffee substitute, chicory has attracted growing scientific interest for its potential roles in supporting gut, liver, metabolic, and inflammatory health. As demand for natural dietary fibers and functional ingredients continues to rise, chicory and its key components are gaining increasing attention in the food, nutrition, and health industries.
Inulin has evolved from a relatively unfamiliar plant-derived ingredient into one of the most widely discussed dietary fibers in the food, dietary supplement, and pharmaceutical industries. It is now commonly incorporated into products ranging from yogurt, meal-replacement powders, and chocolate to pet food. According to Grand View Research, the global inulin market was valued at USD 1.84 billion in 2024 and is projected to grow at a compound annual growth rate (CAGR) of 6.7% from 2025 to 2030. As interest in inulin continues to increase, its primary botanical source—chicory—has also attracted growing attention.
Chicory (Cichorium intybus L.) has a long history of use as both a food and traditional medicinal plant. Although it was once primarily regarded as livestock forage, chicory gradually became valued as a food ingredient and coffee substitute, and its roots later became an important industrial source of inulin. Modern phytochemical research has shown that chicory contains a diverse range of bioactive compounds, including inulin, phenolic acids, sesquiterpene lactones, flavonoids, and other plant constituents.
Among these compounds, inulin is particularly important because of its role as a natural dietary fiber and prebiotic. Research suggests that inulin can selectively support beneficial intestinal microorganisms and may contribute to digestive and metabolic health. Meanwhile, other chicory constituents, such as chicoric acid, chlorogenic acid, and caffeic acid, have been investigated for potential liver-protective, glucose-regulating, and anti-inflammatory properties.
This article reviews the history of chicory, its major chemical constituents, the importance of inulin, and research into the potential health-related properties of chicory and its bioactive compounds.
From Forage Crop to Valued Food Ingredient
In recent years, inulin has transformed from a relatively obscure plant-derived ingredient into a popular dietary fiber used across the food, dietary supplement, and pharmaceutical industries. Yogurt, meal-replacement powders, chocolate, and even pet food containing inulin have become increasingly popular. According to Grand View Research, the global inulin market was valued at USD 1.84 billion in 2024 and is expected to expand at a CAGR of 6.7% from 2025 to 2030.
As awareness of inulin continues to grow, chicory—the primary botanical source of inulin—has gradually entered the spotlight as well.
Chicory (Cichorium intybus L.), also known as common chicory, is a perennial herb native to the Mediterranean region and has a long history of culinary use in Europe. For a considerable period of time, chicory was primarily used as livestock feed. A major turning point occurred in the Netherlands during the 17th century, when Dutch farmers discovered that specially processed chicory roots could be used to produce a coffee substitute.
This discovery significantly increased the value of chicory. During the French Revolution and the Napoleonic era, chicory coffee became a popular beverage across continental Europe. In the 19th century, Belgian farmers accidentally discovered that stored chicory roots could develop tender, pale-yellow shoots. These crisp, slightly bitter shoots, now known as Belgian endive, quickly became popular among European upper-class consumers. Chicory had thus completed its remarkable transformation from a forage crop into a valued culinary ingredient.
In addition to its food applications, chicory has also been associated with traditional medicinal uses. Within the Unani medical system, chicory was regarded as a plant that could be used to support the digestive system and address certain vision-related conditions. Europeans also traditionally used chicory for conditions such as jaundice and even malaria.
Diverse Bioactive Compounds in Chicory
Modern phytochemical research has demonstrated that different parts of chicory—including the roots, flowers, and leaves—contain a wide variety of chemical compounds. Among them, the root is the most widely utilized part of the plant.
Chicory roots consist of a mixture of inulin, pectin, and (hemi)cellulose, while also containing a complex range of phytochemicals. These include sesquiterpene lactones, taraxasterol, and phenolic acids such as chlorogenic acid, isochlorogenic acid, neochlorogenic acid, caffeic acid, and chicoric acid. Other constituents include aesculin, luteolin, isoquercetin, ellagic acid, anthocyanins, and various other bioactive compounds.
The sesquiterpene lactones found in chicory include guaianolides, such as lactucin, lactucopicrin, and 8-deoxylactucin, as well as guaianolide-related compounds including cyclohexylindene B and C and lactucopicrin C. These compounds are considered to contribute to the characteristic bitterness of chicory.
The key component in the chicory industry is inulin. Inulin is an unbranched polysaccharide belonging to the fructan family and consists of approximately 30 β-fructofuranose units. It is also a natural dietary fiber with multiple functional properties.
Chicory roots are commonly used as the raw material for inulin production. After proteins and minerals are removed, processes such as spray drying are used to obtain inulin.
Today, inulin is widely regarded as a prebiotic dietary fiber that can support intestinal health. It can selectively provide a substrate for beneficial microorganisms in the gut, including Bifidobacterium and Lactobacillus, and may help maintain a balanced gut microbiota. Clinical research has reported that daily supplementation with 12 g of inulin increased bowel movement frequency by 50% in people with constipation.
Inulin can also mimic the mouthfeel of fat and is therefore often combined with high-intensity sweeteners in food formulations.
Potential Health-Related Properties of Chicory
Liver Health
Research has found that chicory polysaccharides isolated from chicory roots are composed of sorbitol, fructose, and glucose. These chicory polysaccharides were reported to effectively reduce hepatic lipid activity in male rats with non-alcoholic fatty liver disease, suggesting potential liver-protective effects.
Chicoric acid may alleviate acute alcohol-induced steatosis in mice through mechanisms involving inducible nitric oxide synthase (iNOS) and iNOS-dependent signaling cascades in the liver.
Chicory may also provide liver protection through intracellular pathways, helping protect against thioacetamide-induced cirrhosis and improving liver function and inflammation.
Metabolic and Blood Glucose Support
The inulin found in chicory may delay gastric emptying and reduce postprandial blood glucose peaks by 30%, suggesting potential applications for populations concerned with blood glucose management.
Research has found that chicory extracts can reduce glucose-6-phosphatase levels. In one animal study, rats with streptozotocin-induced diabetes were administered chicory extract at a dose of 125 mg/kg body weight for 14 consecutive days. The treatment reduced serum glucose by 20%, triglycerides by 91%, and total cholesterol by 16%.
Caffeic acid and chlorogenic acid found in chicory have been considered potentially useful compounds for glucose regulation because they can influence glucose uptake by muscle tissue. These two compounds have also been reported to act as potent inducers of insulin secretion.
Another compound with similar properties is chicoric acid, which has also demonstrated insulin-sensitizing effects and dose-dependent effects on glucose tolerance.
Anti-Inflammatory Potential
Rizvi et al. found that chicory root extract improved carrageenan-induced paw edema in rats. Chicory root demonstrated a significant, dose-dependent reduction in paw edema.
Chicory root also reduced serum levels of TNF-α, IL-6, and IL-1, as well as malondialdehyde levels in paw tissue.
In addition, topical chicory preparations have been used for improving dermatitis, inflammatory mucosal conditions, and ulcers. Infusions prepared from chicory flowers have demonstrated antiseptic, anti-inflammatory, moisturizing, and nourishing properties and have been considered a potential option for soothing irritated skin and eyes.
Overall, the growing body of research surrounding chicory highlights the plant as more than simply a source of inulin. Its roots, leaves, and flowers contain a diverse spectrum of dietary fibers and phytochemicals that continue to attract interest in food, dietary supplements, and other health-related applications. However, the evidence varies among individual compounds and health outcomes, and findings from animal or experimental studies should not be directly interpreted as confirmed clinical benefits in humans.
References
- Grand View Research. Inulin Market Size, Share & Trends Analysis Report.
- Birsa, M. L., Sarbu, L. G. “Health Benefits of Key Constituents in Cichorium intybus L.” Nutrients. 2023 Mar 8; 15(6):1322. doi: 10.3390/nu15061322. PMCID: PMC10058675. PMID: 36986053.
- Puhlmann, M.-L., de Vos, W. M. “Back to the Roots: Revisiting the Use of the Fiber-Rich Cichorium intybus L. Taproots.” Advances in Nutrition. 2020 Mar 21; 11(4):878–889. doi: 10.1093/advances/nmaa025. PMCID: PMC7360457. PMID: 32199025.
- Janda, K., Gutowska, I., Geszke-Moritz, M., Jakubczyk, K. “The Common Chicory (Cichorium intybus L.) as a Source of Extracts with Health-Promoting Properties—A Review.” Molecules. 2021 Mar 23; 26(6):1814. doi: 10.3390/molecules26061814. PMCID: PMC8005178. PMID: 33807029.