Pro-health activity of dandelion (Taraxacum officinale L.) and its food products – history and present. (August 2019)

• Record Type: Journal Article
• Authors: Lis, Bernadetta; Olas, Beata
• Is Part Of: Journal of functional foods. Volume 59(2019)
• Page Start: 40
• Page End: 48
• Publication Date: 2019-08
• Subjects: AMPK adenosine monophosphate-activated protein kinase -- B.C. Before Christ -- CD cluster of differentiation -- CPC China Pharmacopeia Commission -- DPPH 2, 2-diphenyl-1-picrylhydrazyl -- DRE dandelion root extract -- ESCOP European Scientific Cooperative on Phytotherapy -- FAO Food and Agriculture Organization -- FDA Food and Drug Administration -- GAE gallic acid equivalent -- GRAS generally recognized as safe -- HDL high density lipoprotein -- HSP heat shock proteins -- IC inhibitory concentration -- IL interleukin -- IU international unit -- LDL low density lipoprotein -- LPS lipopolysaccharide -- MPEC 2-methyl-6-p-methoxyphenylethynylimidazopyrazynone -- PIEs phenolic inositol esters -- RBC red blood cells -- TA-G sesquiterpene lactone taraxinic acid β-d-glucopyranosyl ester -- TMC Taemyeongcheong -- TNF-α tumor necrosis factor α -- TriAC triterpene acetates -- UV ultraviolet -- VLDL very low density lipoprotein -- WHO World Health Organization; Dandelion -- Taraxacum officinale L. -- Nutrition value -- Biological activity -- History -- Pro-health activity; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2019.05.012
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Dandelion ( Taraxacum officinale L.) as a source of nutrients, minerals and vitamins. T. officinale L. is a plant with multidirectional health effects. Flavonoids, phenolic acids and terpenes may lower the risk of health disorders. Different organs from dandelion can be consumed as syrup, tea, coffee, wine, etc. Abstract: Since ancient times, dandelion ( Taraxacum officinale L.) has been consumed in various forms as a valuable source of nutrients, minerals and vitamins which can also have beneficial effects on various complex diseases. It is described as a nontoxic herb with exceptional biological activity. The aim of this review is to present the multidirectional activity of various dandelion products whose dietary intake may help to prevent, or reduce the risk of, the development of a range of diseases, including cancer, obesity, hepatitis, arthritis and cardiovascular disease. In addition, the paper describes the history of dandelion usage and serves as an overview of current literature based on in vitro and in vivo studies. However, the correlation between the chemical content and the biological properties of dandelion and its food products are not always clear, and further experiments are required to determine the therapeutic doses of dandelion products for use in future research.