Dandelion is a member
of the Asteraceae/Compositae family closely related to chicory. It is a perennial herb, native throughout the northern hemisphere,
found growing wild in meadows, pastures and waste grounds of temperate zones.
Dandelion root and leaf are used
widely for gastrointestinal ailments. Some modern naturopathic physicians assert that dandelion can detoxify the liver and
gallbladder, reduce side effects of medications metabolized by the liver, and relieve symptoms associated with liver disease.
Dandelion leaves are a source
of vitamin A, containing up to 1,400 IU per 100g.
Dandelion is Generally Regarded
as Safe (GRAS) with rare side effects including contact dermatitis, diarrhea, and gastrointestinal upset. Traditionally, the
herb is not recommended in patients with liver or gallbladder disease, based on the belief that dandelion stimulates bile
secretion (an assertion not demonstrated in animal or human studies).
Dandelion is used as a salad
ingredient, and the roasted root and its extracts are sometimes used as a coffee substitute.
Expert Opinion and Folkloric Precedent:
Dandelion root has been used
like other bitter herbs, to improve appetite and treat minor digestive disorders. Modern naturopathic physicians consider
dandelion to have the ability to detoxify the liver and gallbladder, reduce the side effects of medications processed by the
liver, and relieve symptoms of diseases in which impaired liver function plays a role. In vitro data and human studies
do not support the belief that dandelion stimulates bile secretion.
