Dandelion (Taraxacum officinale) is a plant widely recognized for its remarkable medicinal properties, but also for the precautions that should be taken when consuming it.
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According to a study published in the American Journal of Botany, the plant is grown primarily in Bulgaria, Romania, Hungary and Poland for gastronomic and medicinal purposes.
Cambridge University Press notes that dandelions are a rich source of nutrients and bioactive compounds.s. Its roots and leaves contain complex vitamins A, K, C and B, as well as minerals such as calcium, magnesium, potassium, zinc and iron. Additionally, it provides micronutrients, fiber, lecithin, and choline. Its properties include immunomodulators, digestive stimulants, prebiotics, insulin stimulators, anti-inflammatory agents, anti-angiogenic agents, anti-neoplastic agents, and sedatives.
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Regarding recommended dosage, The standard intake is 2 to 8 grams, 2 to 3 times a day, while the extract intake is 250 mg, 3 to 4 times a day.
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However, it is important to understand the contraindications and possible side effects of dandelion. According to the National Library of Medicine, it should not be consumed in certain circumstances, such as during pregnancy and breastfeeding, and in those with gallbladder disease, eczema, gastritis, stomach ulcers, bleeding disorders, and kidney failure.
On the other hand, for healthy adults who consume dandelion in moderate amounts, side effects are rare. These adverse reactions, such as diarrhea, gastrointestinal upset, heartburn, gas, and pain, often occur due to excessive consumption or allergic reactions. Additionally, symptoms such as allergies, itching, eye irritation, dry mouth or excess saliva, headaches, joint and muscle discomfort, heart palpitations, sweating and chills, and difficulty concentrating have been reported.
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*This content was rewritten with the help of artificial intelligence based on information published by El Comercio and reviewed by reporters and editors.