Long underestimated, this plant reveals surprising benefits: it supports cognitive functions and protects brain health over the long term.
Forgetting a first name, looking for your keys, losing the thread of a conversation… These small memory lapses, often trivialized, can be the very first signs of cognitive decline. This process affects thousands of people and can, in some cases, herald a neurodegenerative disease such as Alzheimer’s. Faced with this public health scourge, research is underway to find accessible avenues for prevention. Among them: a well-known plant that may be found in your garden.
Researchers were interested in the polyphenols extracted from the flowers, roots and leaves of this plant. These plant molecules are recognized for their antioxidant effects. In total, 84 neuroprotective molecules have been identified in this plant. The researchers analyzed their potential effect on the brain, in particular against three mechanisms involved in diseases such as Alzheimer’s: the destruction of acetylcholine essential for memory, chronic inflammation of neurons and the neutralization of oxidative stress. Result: the polyphenols in the leaves of the plant were the most effective in protecting the brain. For scientists, leaves “constitute a promising functional food for the prevention of neurodegenerative diseases”.
What plant is this? Dandelion (Taraxacum officinale). This perennial plant, present in meadows, gardens and along roadsides, is often uprooted and considered invasive. However, it has been used for centuries, both in traditional Chinese and European medicine. The young leaves are eaten raw in salads or lightly fried like spinach, seasoned with half a spoonful of olive oil, the protective effects of which against dementia have been observed elsewhere. They can also be drunk as herbal tea (see below).
The researchers were also interested in what happens to dandelion leaves during digestion, using an in vitro model, that is to say a digestion recreated in the laboratory which imitates the stages of the human body (mouth, stomach, intestine). They observed that the polyphenols do not disappear during the process. Initially, their quantity decreases in the acidic environment of the stomach. Then, once they arrive in the intestinal phase, they are partly released and become more available again. This means that dandelion greens retain biological potential once consumed.
Dandelion flowers complement the leaves since they neutralize certain free radicals. The root seems the least interesting. The Chinese study published in the journal Foods must now be supplemented with human trials. In the meantime, nothing prevents you from enjoying the benefits of dandelion. On the advice of our naturopath Frédérique Laurent, you can prepare an infusion of dandelion leaves (4 to 10 g of dried leaves in 150 ml of water, up to 3 times a day maximum).
Warning: dandelion is strictly not recommended in the event of obstruction of the bile ducts, and requires a doctor’s advice for people with non-occlusive gallstones. Do not exceed 30 g of leaves per day and use only occasionally, not long term. If in doubt, seek advice from a pharmacist. Final advice: if you pick dandelion yourself, harvest it away from roads, pesticide-treated areas and polluted land. Wild picking can be an opportunity to harvest other plants with recognized virtues, such as lemon balm, ideal for sleep and well-being.
