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Dandelion Leaf - Taraxacum officinale Known principally as a weed, dandelion has an astonishing range of health benefits. In Western folk medicine, the leaves, which can be eaten in salads, have long been used as a diuretic. They were recommended in the works of Arab physicians in the 11th century, and in an herbal written by the physicians of Myddafai in Wales in the 13th century. It grows wild in most parts of the world and is probably right in your backyard! It is propagated from seed in spring. The young leaves are picked in spring for tonic salads and later as a medicine. It is known to be used in chinese medicine to "clear heat" and relieve toxicity, especially suppressing fat of the liver. Its key constituents are coumarins, carotenoids and minerals (especially potassium). Research published in the journal Planta Medica, in 1974 confirmed that dandelion leaves are a powerful diuretic, though their exact mode of action is not understood. Dandelion leaf has very high levels of potassium, it is thought that no net loss of this mineral occurs on taking the leaf.
Dandelion leaf contains antioxidants that promote normal lipid profiles and blood sugar. Antioxidants found in dandelion leaf may be the best natural therapy for protecting the liver against oxidative stress. It has been proven to protect agains NSAID use which is pharmaceutical drugs used for pain such as tylenol and advil.
In a recent study, it has been found that when dried dandelion is extracted in alcohol, it is effective in blocking the spike proteins from binding to the ACE2 cell surface receptor specifically D614 and a host of other mutant strains.
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