China Dandelion Extract

Latin name：Taraxacum offcinale Wigg.
English name：Dandelion root P.E.
Main ingredient：flavone
Specification：4% 4：1
Test method：UV
Dandelion is a common meadow herb of the Asteraceae or sunflower family. There are about 100 species of dandelion, and all are beneficial.
This sun-loving beauty is a native of Greece, naturalized in temperate regions throughout the world, and familiar to nearly everyone. The perennial dandelion grows freely wherever it can find a bit of earth and a place in the sun.
Dandelion's nutritive and medicinal qualities have been known for centuries.

General use
Dandelion has a long history of folk use. Early colonists brought the herb to North America. The native people soon recognized the value of the herb and sought it out for its medical and nutritious benefits. The entire plant is important as a general tonic, particularly as a liver tonic. It may be taken as an infusion of the leaf, a juice extraction, a root decoction, or a tincture. Fresh leaves may be added to salads or cooked as a potherb. The juice extracted from the stem and leaf is the most potent part of the plant for medicinal purposes. It has been used to eradicate warts and soothe calluses, bee stings, or sores. Infusions of dandelion blossoms have been used as a beautifying facial, refreshing the skin.

Potassium is often flushed from the body when synthetic diuretics are taken. But dandelion has an abundance of potassium to off-set this problem.
The feathery seed balls of the dandelion were once used by young girls to determine if their true loves were really true. They would blow on the dandelion fuzzy ball 3 times; if at least one of the fuzzy seeds remained, it was taken as an omen that her sweetheart was thinking about her.
Since the 7th century, the Chinese have known about the antibacterial properties of the juice of the dandelion. Researchers recently discovered that dandelion may protect against cirrhosis of the liver. In Europe, the dandelion first appears as being used medicinally in 1485. The name dandelion was invented by a 15th century surgeon, who compared the shape of the leaves to a lion's tooth, or dens leonis. Old timers called dandelion the "King of Weeds".

Dandelion coffee is made of high quality roots, now grown on specialized farms. Proper harvesting, drying and skillful roasting methods give dandelion a remarkable roasted flavor that many people readily accept as a coffee substitute. Dandelion coffee has been found to be of benefit to dyspeptic people, who cannot tolerate real coffee. The roasted root has no caffeine, so drink it as often as desired, even as a night cap.