The dandelion, known scientifically as Taraxacum Officinale, is a plant native to certain regions of Europe and North America.
It is distinguished by being a plant that grows and develops in temperate climates. Furthermore, it is highly valued by farmers for its ease of reproduction and because it grows quickly and effectively.
Its approved use as a phytotherapeutic agent in Colombia is: Adjuvant in the treatment of conditions that require an increase in diuresis and for inflammatory conditions of the urinary tract.
Although its traditional uses go much further, since, in addition to being used for the aforementioned, the dandelion has been a great ally in the management of stomach ailments, gas, joint pain, eczema and rashes, or certain types of infections, mainly viral, in addition to preventing the formation of gallstones and acting as a blood cleanser.
Do you know the medicinal use of the plants that surround us?
It is a good stimulant for liver and gallbladder function, which is why it can help in cholesterol control; it is also attributed benefits for diabetic people because it stimulates insulin production, regulating blood glucose levels.
Nutritionally, the dandelion is a very interesting plant, as it is rich in vitamin K and vitamin A, both of which are necessary to prevent neurodegenerative damage and protect the skin, mucous membranes, and vision, respectively.
It is rich in fiber, some B-complex vitamins, and minerals such as magnesium and iron, which makes it a plant that promotes musculoskeletal health.
Written by: Mónica Martínez Osorio – Nutritionist Dietitian, University of Antioquia