Dandelion

Also known as taraxacum officinale, dandelion root.

Last reviewed October 9, 2026 · Jump to references

What is Dandelion?

In plain words

Dandelion is a flowering plant whose roots and leaves are used in foods, teas, and supplements. Gut bacteria break down some of its root fiber, and the body processes its other plant chemicals in different ways. Researchers study it for effects on digestion, urine production, and blood sugar. Human evidence is limited, and it can cause allergic reactions.

Technical definition

Dandelion (Taraxacum officinale) is a botanical in the Asteraceae family; its root contains inulin-type fructans, sesquiterpene lactones, and phenolic compounds, while its leaves have a different constituent profile. It has no established single molecular target or receptor; root inulin undergoes fermentation by intestinal microbes, while proposed anti-inflammatory and metabolic effects of extracts remain largely preclinical. In the United States, dandelion is sold as a food or dietary supplement, not an FDA-approved treatment for disease.

Educational information only. This page does not provide medical advice or determine whether a supplement is appropriate for you. Review supplements with a qualified healthcare professional, especially if you take medication, are pregnant, have surgery scheduled, or have a chronic medical condition.

Evidence by use

Each use is rated on its own. There is no single overall effectiveness score.