Botanical name: Taraxacum officinale
© Steven Foster
Parts used and where grown
Closely related to chicory, dandelion is a common plant worldwide and the bane of those
looking for the perfect lawn. The plant grows to a height of about 12 inches, producing
spatula-like leaves and yellow flowers that bloom year-round. Upon maturation, the flower
turns into the characteristic puffball containing seeds that are dispersed in the wind.
Dandelion is grown commercially in the United States and Europe. The leaves and root are used
in herbal supplements.
Dandelion has been used in
connection with the following conditions (refer to the individual
health concern for complete information):
Historical or traditional use (may
or may not be supported by scientific studies)
Dandelion is commonly used as a food. The leaves are used in salads and teas, while the
roots are sometimes used as a coffee substitute.
Dandelion leaves and roots have been used for hundreds of years to treat liver,
gallbladder, kidney, and joint problems. In some traditions, dandelion is considered a blood
purifier and is used for conditions as varied as
eczema and cancer. As is the case today,
dandelion leaves have also been used historically to treat water retention.
Active constituents
The primary constituents responsible for dandelion’s action on the digestive system
and liver are the bitter principles. Previously referred to as taraxacin, these constituents
are sesquiterpene lactones of the eudesmanolide and germacranolide type, and are unique to
dandelion.1 Dandelion is also a rich source of vitamins and minerals. The leaves
have a high content of vitamin A as well as
moderate amounts of vitamin D, vitamin C, various B vitamins, iron,
silicon, magnesium, zinc, and
manganese.2
An animal study found that at high amounts (2 grams per 2.2 pounds [1 kg] of body weight),
the leaves possess diuretic effects comparable to the prescription diuretic furosemide
(Lasix®).3 However, to date, these results have not been demonstrated in human
clinical trials. Since edema, or water
retention, may be a sign of a more serious disease, people should seek the guidance of a
physician before using dandelion leaves for either of these conditions.
The bitter compounds in the leaves and root help stimulate digestion and are mild
laxatives.4 These bitter principles also increase bile production in the
gallbladder and bile flow from the liver.5 For this reason dandelion is recommended
by some herbalists for people with sluggish liver function due to alcohol abuse or poor diet.
The increase in bile flow may help improve fat (including cholesterol) metabolism in the
body.
How much is usually taken?
As a general liver/gallbladder tonic and to stimulate digestion, 1/2–1 teaspoon
(3–5 grams) of the dried root or 1–2 teaspoons (5–10 ml) of a tincture made
from the root can be used three times per day.6 Some experts recommend the
alcohol-based tincture because the bitter principles are more soluble in
alcohol.7
As a mild diuretic or appetite stimulant, 1–2 teaspoons (4–10 grams) of dried
leaves can be added to a 1 cup (250 ml) of boiling water and drunk as a decoction.8
Or, 1–2 teaspoons (5–10 ml) of fresh juice or 1/2–1 teaspoon (2–5 ml)
of tincture made from the leaves can be used three times per day. Fresh dandelion leaves can
be eaten as part of a salad.
Are there any side effects or interactions?
Dandelion leaf and root should not be used by people with gallstones without the supervision of a healthcare
practitioner.9 People with an obstruction of the bile ducts should not take
dandelion. In cases of stomach ulcer or gastritis, dandelion should be used cautiously,
as it may cause overproduction of stomach acid. Those experiencing fluid or water retention
should consult a doctor before taking dandelion leaves. The milky latex in the stem and leaves
of fresh dandelion may cause an allergic rash in some people.
Dandelion root contains approximately 40% inulin,10 a fiber widely distributed
in fruits, vegetables and plants. Inulin is classified as a food
ingredient (not as an additive) and is considered to be safe to eat.11 In fact,
inulin is a significant part of the daily diet of most of the world’s
population.12 However, there is a report of a 39-year old man having a
life-threatening allergic reaction after consuming high amounts of inulin from multiple
sources.13 Allergy to inulin in this individual was confirmed by laboratory tests.
Such sensitivities are exceedingly rare. Moreover, this man did not take dandelion.
Nevertheless, people with a confirmed sensitivity to inulin should avoid dandelion.
Are there any drug
interactions?
Certain medicines may interact with dandelion. Refer to drug interactions for a list of those medicines.
References:1. Wichtl M. Herbal Drugs and Phytopharmaceuticals. Boca Raton,
FL: CRC Press, 1994, 486–9.
2. Bradley PR (ed). British Herbal Compendium, Vol 1.
Bournemouth, Dorset, UK: British Herbal Medicine Association, 1992, 73–5.
3. Racz-Kotilla E, Racz G, Solomon A. The action of Taraxacum
officinale extracts on body weight and diuresis of laboratory animals. Planta
Med 1974:26:212–7.
4. Kuusi T, Pyylaso H, Autio K. The bitterness properties of dandelion.
II. Chemical investigations. Lebensm-Wiss Technol 1985;18:347–9.
5. Böhm K. Choleretic action of some medicinal plants.
Arzneimittelforschung 1959;9:376–8.
6. Blumenthal M, Busse WR, Goldberg A, et al. (eds). The Complete
Commission E Monographs: Therapeutic Guide to Herbal Medicines. Boston, MA: Integrative
Medicine Communications, 1998, 119–20.
7. Foster S. Herbs for Your Health. Loveland, CO: Interweave
Press, 1996, 26–7.
8. Blumenthal M, Busse WR, Goldberg A, et al. (eds). The Complete
Commission E Monographs: Therapeutic Guide to Herbal Medicines. Boston, MA: Integrative
Medicine Communications, 1998, 118–9.
9. Blumenthal M, Busse WR, Goldberg A, et al. (eds). The Complete
Commission E Monographs: Therapeutic Guide to Herbal Medicines. Boston, MA: Integrative
Medicine Communications, 1998, 118–20.
10. Duke JA. Handbook of Phytochemical Constituents of GRAS Herbs and
Other Economic Plants. Boca Raton, FL; CRC Press, 1992.
11. Carabin IG, Flamm WG. Evaluation of safety of inulin and
oligofructose as dietary fiber. Regul Toxicol Pharmacol 1999;30:268–82
[review].
12. Coussement PA. Inulin and oligofructose: safe intakes and legal
status. J Nutr 1999;129:1412S–7S [review].
13. Gay-Crosier F, Schreiber G, Hauser C. Anaphylaxis from inulin in
vegetables and processed food. N Engl J Med 2000;342:1372 [letter].