The chicory root (Cichorium intybus var. sativum) frontier: pioneering biotechnological advancements

Root chicory (Cichorium intybus var. sativum) is a plant of significant economic value within the Asteraceae family, traditionally utilized for its medicinal properties and as a coffee substitute. Chicory roots are experiencing renewed interest due to their high fiber content, diverse phytochemicals, and associated health benefits. A comprehensive literature review was conducted using reputable search engines to assess current knowledge, commercial applications, and recent biotechnological advancements aimed at enhancing yield. Chicory roots are notably rich in inulin and various phytochemicals, including sesquiterpene lactones, making them valuable across multiple industries such as food, medicine, cosmetics, and textiles. Advances in biotechnological techniques have been developed to boost the yield of chicory root extracts, with the safety of these extracts having been confirmed by both the FDA and the European Union. This review explores both traditional and emerging uses of chicory roots, underscores recent biotechnological progress, and outlines future research directions. Key areas of focus include the phytochemical composition of chicory roots, methods for inulin extraction, and the extensive applications of chicory roots in nutrition, medicine, and other industries with future recommendations.