Burdock roots outshine dandelion in antidiabetic potential study

By Dr. Sushama R. Chaphalkar, PhD.Apr 7 2024Reviewed by Susha Cheriyedath, M.Sc. In a recent study published in the journal Plants, researchers from Latvia analyzed and compared the chemical compounds in the roots of dandelion and burdock for their potential antidiabetic properties. They found that while burdock exhibited higher values for total phenolic content , tannin content, and α-amylase activity compared to dandelion, dandelion had higher total polysaccharide content.

Dandelion and burdock, traditional medicinal plants belonging to the Asteraceae family, are rich in diverse phytochemicals with potential health benefits. They contain phenolic acids, coumarins, and polysaccharides, exhibiting various biological activities, suggesting their potential role in managing complex conditions like T2DM.

Results and discussion The results of specific color-change-based chemical tests revealed the presence of inulin and the absence of starch in burdock and dandelion roots. Significant differences were observed in TPC between alcohol-based and lyophilizate extraction methods, with burdock showing higher TPC, particularly in LE. Dandelion roots showed negligible tannin content, while burdock roots exhibited low but detectable levels, with LE showing slightly higher values.

Alcohol Antioxidant Blood Blood Sugar Diabetes Diabetes Mellitus Diet Drugs Genetic Hyperglycemia Hypoglycemic In Vivo Insulin Insulin Resistance Medicine Physical Activity Type 2 Diabetes

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