Dandelion Root

Dandelion root (Taraxacum officinale) is the thickened tap‑root of a widespread herbaceous plant used in traditional medicine for centuries. Modern nutraceuticals utilize the root for its diuretic, hepatoprotective, and antioxidant properties, supported by a growing body of clinical and pre‑clinical research.

• Dandelion root is a complex phytochemical matrix.
• Key constituents:
  • Taraxasterol – C₃₀H₅₀O, IUPAC: (3β,5α,7β,10α,13β,14β,15α,16β,20R)-20‑(5‑hydroxymethyl‑3‑methyl‑3‑propyl‑furan‑2‑yl)‑3,5,7,10,13,14‑hexahydro‑1H‑cyclopenta[a]phenanthrene‑2‑one.
  • Chlorogenic acid – C₁₆H₁₈O₉, IUPAC: (3,5‑di‑O‑caffeoyl‑quinic acid).
  • Taraxacins (sesquiterpene lactones) – assorted C₁₅‑C₁₆ lactone skeletons with α‑methylene‑γ‑lactone moieties responsible for electrophilic binding.
  • Inulin (fructan) – (C₆H₁₀O₅)n, a β‑(2→1)‑linked fructose polymer, average DP 10–30.
• These compounds are moderately polar (log P ≈ 2.3 for taraxasterol) and soluble in ethanol‑water (70:30) extraction, which preserves both lipophilic and hydrophilic constituents essential for the observed bioactivity.

• Commercial dandelion root is harvested primarily in temperate regions of Europe (Netherlands, Germany) and North America (Midwest USA) where the plant grows wild or under controlled organic cultivation.
• Harvest occurs in early spring when root carbohydrate content peaks.
• Extraction typically utilizes 70 % ethanol at 50 °C for 2 h, followed by spray‑drying to yield a standardized powder (≥ 30 % phenolics).
• Superior products employ a two‑stage extraction: (i) aqueous extraction for inulin, followed (ii) by ethanol‑based extraction for lipophilic lactones, ensuring a broad phytochemical profile.
• Quality markers include:
  • Total phenolic content (≥ 1.5 % w/w chlorogenic acid).
  • Taraxasterol ≥ 0.4 % w/w.
  • Microbial limits <10³ CFU/g.
• Third‑party testing (e.g., USP, NSF) assures absence of heavy metals, pesticide residues, and confirms botanical identity via DNA barcoding.