A new study found two compounds in dandelion — quercetin and caffeic acid — reduce inflammation at the cellular level, according to an article on mindbodygreen.com [1]. Researchers screened 56 bioactive compounds from the plant and identified the two as the most effective at lowering markers of immune activation. When combined in equal parts, the compounds produced a stronger anti-inflammatory effect than either substance alone, the researchers reported.
The study focused on the AGE-RAGE pathway, a biological chain reaction linked to aging and the consumption of processed foods. Chronic activation of this pathway is associated with metabolic disease, cardiovascular problems, and accelerated aging. The findings offer a molecular basis for the traditional use of dandelion as an anti-inflammatory remedy.
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