Dandelion Herb: Chemical Composition and Use in Poultry Nutrition

 Taraxacum officinale, also known as dandelion herb, is a popular medicinal and therapeutic herb used for many years and is mostly raised in Europe, Asia, North and South America. It contains several nutrients and bioactive substances, especially the leaves and roots of this herb, which are a rich source of fiber, lecithin, choline, and micronutrients such as minerals (potassium, magnesium, calcium, zinc, etc., iron) and vitamins (A, C, K, and B-complex). The root has been commonly used for digestive and liver problems due to its stimulatory effects on the production of bile and detoxification functions. The leaves of dandelion have stimulatory functions on the digestive system and possess diuretic effects. Furthermore, several studies have shown that dandelion leaves can enhance the growth and productivity of poultry. Various functions on the intestinal mucosa have been reported, including the effects on the architecture of villi, villus height/crypt depth ratio, and cellular infiltration. This herb also has various beneficial functions, such as immunomodulatory effects, stimulation of the digestive system and insulin activation, enhancing the metabolism of androgens, and acting as a probiotic, antiangiogenic, antineoplastic and demulcent. Moreover, the dandelion herb can treat indigestions and hepatitis B infection. Due to the lack of studies on the effects of dandelion, further research has to be conducted to exploit the medicinal properties of this herb for its beneficial health impact on humans, pet and livestock animals (e.g., poultry) nutrition.

Keywords: Beneficial effects, Chemical composition, Dandelion, Pharmaceutical, Poultry.