dandelion root Plant Science
Dandelion root (Taraxacum officinale) is a widely studied medicinal plant with a long history of traditional use across Europe, Asia, and North America. Known primarily for its role in digestive and liver support, dandelion root contains bioactive compounds that influence bile production, metabolism, and inflammatory pathways. Modern plant science has increasingly examined dandelion root through phytochemical analysis, animal studies, and limited human research, making it a well-documented example of how traditional herbal knowledge intersects with contemporary biological research.
dandelion root Fast facts
Scientific Name
Taraxacum officinale is the botanical name for dandelion, a perennial herb studied in plant science and pharmacognosy. (Jan 26′) National Center for Biotechnology Information (NCBI)
Plant Family
Dandelion belongs to the Asteraceae family, which includes many medicinal and edible plants. (Jan 26′) Encyclopedia Britannica
Active Compounds
Dandelion root contains inulin, sesquiterpene lactones, phenolic acids, and flavonoids linked to metabolic and antioxidant activity. (Jan 26′) PubMed
Primary Research Areas
Modern studies focus on liver function, bile secretion, digestion, and antioxidant mechanisms. (Jan 26′) National Center for Complementary and Integrative Health (NCCIH)
Traditional Use
Dandelion root has documented use in European herbal medicine, Traditional Chinese Medicine, and Indigenous North American practices. (Jan 26′) World Health Organization (WHO) Monographs
Legal Status
Dandelion root is legal for cultivation, sale, and consumption in the United States and internationally. (Jan 26′) U.S. Food and Drug Administration (FDA)
Safety Profile
Generally regarded as safe when used appropriately, with cautions for certain medical conditions and drug interactions. (Jan 26′) NCCIH
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