Abstract

PLANT PROFILE AND MEDICINAL PROPERTIES OF LESSER KNOWN DUGDHAPHENI (TARAXACUM OFFICINALE)

Dr. Sumby Tagi*, Dr. Rosy Gupta, Dr. Jyoti Hajong

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Abstract

The plant Dugdhapheni (Taraxacum officinale) a member of the Asteraceae family is known in western countries as Dandelion. It is one of the wild edible foods that has been consumed since ancient times, either as a substitute for other foods in times of scarcity or as an ingredient in regular diets. Utilized as ethnomedicine for a variety of illnesses also by diverse communities of India, it is found all over India, especially from Ladakh to Arunachal Pradesh, in the Himalayan subtropical to alpine zone. It is also listed as a significant medicinal plant in Ayurvedic text books. This plant is referred to as Dugdhapheni in Ayurveda. In addition to being a wholesome food source the entire plant is thought to possess therapeutic qualities, including antidiabetic, antioxidant, hepatoprotective, diuretic, anti-inflammatory etc. While there are numerous reviews and research studies on this plant, there aren't many that discuss the Ayurvedic properties of this plant. Therefore, the goal of this article is to include all of the information that is currently available about this plant, including the Ayurvedic concept, ethnomedical uses by various Indian communities, and recent research findings.

Keywords: Dugdhapheni, Taraxacum officinale, Dandelion, ethnomedicine, Ayurvedic.