Dandelion and Taraxacum officinale.Dandelion extract.
Article Content:
- .Plant Description and Basic Data.
- .Archeology and Name Origin of Dadelion.
- .Dandelion extracts?Phytochemicals of Dandelion.
- .Traditional and Contemporary Use.
- .Medicinal Action and Function of Dandelion.
- .Some particularly important uses of Dandelion.
- .Internally and Externally use of Dandelion.
- .Common uses and application of Dandelion root.
- .Take Method and Dosage of Dandelion related products.
- .Possible Interactions,Side Effects and Precautions of Dandelion.
- .How Search Engine think about Dandelion.
- .Research Update:Dandelion.
Dandelion extracts?Phytochemicals of Dandelion.
What it does: Dandelion extract has been used for generations as a medicine for conditions such as fevers, diarrhea, fluid retention, breast problems and liver diseases. Its main use as an ergogenic aid is as a diuretic (to decrease water retention). It often is combined with other diuretic agents (such as horsetail extract) to magnify results.
Dandelion, the enemy of suburban lawns, happens to be a very nutritious food and has been used for medicinal purposes since the 10th century. The leaves contain substantial levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc,potassium, manganese, copper, chlorine, calcium, boron, and silicon.
The substances eudesmanolide and germacranolide are the active constituents in dandelion and are unique to this plant.
Dandelion Nutritional Content:Dandelion contains lactupicrine, a bitter principle, tannin, insulin, a latex-like substance, polysaccharides, and carotene.
Phytochemicals of Dandelion Herb:
Dandelions are one of nature's richest green vegetable sources of beta-carotene, from which vitamin A is created (14,000 IU/100 g leaf vs. 11,000 IU/100 g in carrots). They are also a very good source of fiber, potassium (297 mg or 7.6 mEq/100 mg leaf), iron, calcium, magnesium, phosphorus, thiamine and riboflavin. Sodium and vitamins C and D are also present.
Constituents in Different Parts:
Leaf: bitter glycosides, carotenoids (including lutein and violaxanthin), terpenoids, choline, potassium salts, iron and other minerals, Vitamins A, B, C, D (the vitamin A content is higher than that of carrots).
Root: bitter glycosides (taraxacin), tannins, triterpenes (including taraxol and taraxsterol), phytosterols, volatile oil, choline, asparagine, carbohydrates (including inulin, up to 40% in autumn, 2% in spring; sugars), pectin, phenolic acids, vitamins, potassium.
Chemical Constituents:Bitter glycosides, carotenoids, terpenoids, choline,potassium salts, vitamin A, vitamin D,vitamin C,various B vitamins,iron,silicon,magnesium,zinc, and manganese.
Naturally rich in potassium and lecithin.
Generally, Dadelion contains:calcium salts,choline(for cholesterol distribution),gluten,gum,Inulin,Laevulin(early in the season),uncrystalizable sugar (early in the season).manganese,potash,potassium (vital to proper kidney function and muscle tone),sodium,sulphur,Taraxaceron, acrid resin,Taraxacin, crystalline bitter substance
Vitamines:vitamins A (contains more than carrots),vitamin B,vitamin C,vitamin D.
Acids:Dandelions contain acids including caffeic, p-hydroxyphenyl-acetic, chlorogenic, oleic, palmitic acids, and the fatty acids linoleic and linolenic. Other acids found are gallic and ascorbic acids.
Sesquiterpene lactones(bitters); taraxinic acid (taraxacin),tetrahydroridentin B.
Terpenoids:The plant also contains terpenoids, sesquiterpenes (responsible for the bitter taste), triterpenes (beta-amyrin, taraxol and taraxerol), luteolin and the glycoside apigenin. Other reported constituents in dandelion include choline, inulin, pectin, glutin, gum, resin, sterols (Beta-sitosterol, stigmasterol, taraxasterol, homotaraxasterol) coumestrol and sugars (fructose, sucrose, glucose).
Reports are available evaluating fructofuranosidases from dandelion roots,taraxinic acid 1'-O-beta-D-glucopyranoside and furan fatty acid content.
Dandelion's active phytochemicals are found in both the roots and leaves.The leaves contains bitter sesquiterpene lactones such as taraxinic acids and inulin,Potassium is present in the level at 297 mg per 100 grams of levels.the leaves also contain substantial amounts of Vitamin A(14,000 units per 100 grams of leaves,compared with 11,000 units per 100 grams of carrots).
The sesquiterpene lactones found in both leaves and root have demonstrated diuretic effects.They also stimulate bile flow from the liver.Different compounds may be present in different products depending on extraction methods.For example, the alcoholic extracts stimulate bile excretion whereas the aqueous extracts have no such effects.
Constituents:
Sesquiterpene lactones; taraxacoside (an acylated [[gamma]]-butyrolactone glycoside) and at least 4 others of the eudesmanolide, germacranolide and tetragydroridentin types
Triterpenes;taraxol, taraxerol, [[psi]]-tarazasterol, beta-amyrin, stigmasterol, beta-sitosterol
Phenolic acids; caffeic acids and rho-hydroxyphenylacetic acids
Polysaccharides; glucans and mannans and inulin
Carotenoids such as lutein and violaxanthin
Dandelion is a source of potassium, sodium, calcium, phosphorus and iron. The leaves are a richer source of Vitamins A than carrots and contain some amounts of B, C and D. The root contains bitter glycosides, tannins, triterpenes, sterols, volatile oil, choline, asparagin, and inulin.
The chief constituents of Dandelion root are Taraxacin, acrystalline, bitter substance, of which the yield varies in roots collected at different seasons, and Taraxacerin, an acrid resin, with Inulin (a sort of sugar which replaces starch in many of the Dandelion family, Compositae), gluten, gum and potash. The root contains no starch, but early in the year contains much uncrystallizable sugar and laevulin, which differs from Inulin in being soluble in cold water. This diminishes in quantity during the summer and becomes Inulin in the autumn. The root may contain as much as 24 per cent. In the fresh root, the Inulin is present in the cell-sap, but in the dry root it occurs as an amorphodus, transparent solid, which is only slightly soluble in cold water, but soluble in hot water.
There is a difference of opinion as to the best time for collecting the roots. The British Pharmacopceia considers the autumn dug root more bitter than the spring root, and that as it contains about 25 per cent insoluble Inulin, it is to be preferred on this account to the spring root, and it is, therefore, directed that in England the root should be collected between September and February, it being considered to be in perfection for Extract making in the month of November.
Bentley, on the other hand, contended that it is more bitter in March and most of all in July, but that as in the latter month it would generally be inconvenient for digging it, it should be dug in the spring, when the yield of Taraxacin, the bitter soluble principle, is greatest.
On account of the variability of the constituents of the plant according to the time of year when gathered, the yield and composition of the extract are very variable. If gathered from roots collected in autumn, the resulting product yields a turbid solution with water; if from spring-collected roots, the aqueous solution will be clear and yield but very little sediment on standing, because of the conversion of the Inulin into Laevulose and sugar at this active period of the plant's life.
In former days, Dandelion Juice was the favourite preparation both in official and domestic medicine. Provincial druggists sent their collectors for the roots and expressed the juice while these were quite fresh. Many country druggists prided themselves on their Dandelion Juice. The most active preparations of Dandelion, the Juice (Succus Taraxaci) and the Extract (Extractum Taraxaci), are made from the bruised fresh root. The Extract prepared from the fresh root is sometimes almost devoid of bitterness. The dried root alone was official in the United States Pharmacopoeia.
The leaves are not often used, except for making Herb-Beer, but a medicinal tincture is sometimes made from the entire plant gathered in the early summer. It is made with proof spirit.
Dandelion Root Holistic Extract Containing: Water, Glycerol, Root Extractives, 15% Grain Alcohol (left after extraction as a preservative), Triacetic Glycerol, phosphatidylcholine (Lecithin), Mixed Tocopherols (a Natural source of Vitamin E), less than 1% Gum Arabic and/or Sodium Caseinate (protein) as emulsifiers.
The verdict: Several research studies have shown that dandelion extract does help to reduce fluid retention. However, the actual amount of water loss is slight - about one pound or so in the short-term. What's more, the studies suggest that it also causes a corresponding decrease in metabolic rate, which can result in increased fat deposition (although effects on metabolism aren't that great, either). Since diuretics do alter hormonal regulation and other bodily processes, there also is a question as to whether the herb might cause side effects. Further research is needed to clarify this issue. In final analysis, dandelion extract might have some marginal utility if you are competing in a fitness show or need to drop a little water for a certain occasion. But overall, the benefits are modest, at best, and the prospect of side-effects raises sends up a red flag.
Dandelion roots include: inulin (approx. 25% variable throughout year), triterpenes (taraxol, taraxerol, taraxasterol, beta-amyrin, homotaraxasterol), phytosterols (stigmasterol, beta-sitosterol), phenolic acids (caffeic and p-hydroxyphenylacetic acid), sesquiterpene lactones of eudes-manolide type (tetrahydroridentin B and taraxacolide) and germacranolide type (taraxinic acid and 11,13-dihydrotaraxinic acid glucoside; bitter tasting subtances)glutin, gum and potash.
Dandelion leaves contain: leutin, violaxamthin and other carotenoids; sesquiterpene lactones (germacramolides taraxinic acid glucoside and 11,13-dihydrotaraxinic acid; triterpenes (cycloartenol) and phytosterols (beta-sitoserol, stigmasterol and campesterol); coumarins (scopoletin and euculetin); and minerals, especially potassium.(4%)
Dandelion contains (per 100 gm): Vitamin A (8400 IU), thiamine (0.19 mg), riboflavin (0.26 mg), Vitamin C (35 mg root, 73 mg leaves), niacin and choline, calcium (187 mg), phosphorus (66 mg), sodium (76 mg), potassium (297 mg), protein (2.7 g), fats (0.7 g) and iron (3.1 mg).(2-7) In the spring, the plant contains mannite or mannitol.
Reference:
1.Dandelion and Taraxacum officinale.Dandelion extract.
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