Dandelion are a family of flowering plants that mostly grow in many parts of the world.
They are also known as Taraxacum spp., though Taraxacum officinale is the most common species.
Most are familiar with dandelion as a stubborn weed that never seems to leave your garden.
In traditional herbal medicine practices, dandelion are revered for their wide assemble of medicinal properties.
For years ago, dandelion has been used to treat a myriad of physical ailments, including cancer, acne, liver disease and digestive disorders.
Here are some potential health benefits of dandelion, and what science has to say about them.
1.Dandelion greens can be eaten cooked or raw and serve as an excellent source of vitamins A, C and K. They also contain vitamin E, folate and small amounts of other B vitamins (1).
2. Dandelion may be effective in reducing inflammation caused by disease due to the presence of various bioactive compounds like polyphenols within the plant.
3. Chicoric and chlorogenic acid are two bioactive compounds found in dandelion. They are found in all parts of the plant and may help reduce blood sugar.
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