Dandelion roots have been used for centuries in the liver and gallbladder diseases. In the 10, when it was widely used in the hands of Arab doctors in 11th century, extensive records of its medicinal uses emerged. In Britain in the 16th century, it became the official drug for pharmacists in the name of herbal dandelion and was widely accepted as a popular medicine for the liver and digestive system. In Germany in 16th century, Dandelion was widely used for "blood-clearing" and liver congestion. It is indeed a cosmopolitan herb and until now in Switzerland. Poland, Hungary and Russia continue to use it as a formal drug. In many European countries, a large number of studies have been conducted on their drug and nutrition roles. In China, dandelions in India and Nepal have also been used for centuries as nourishing herbs for the liver. Today dandelion is widely used as a tonic in North America and Eastern Europe. Dandelion extracts have been approved by the U.S. FDA as a type of gras (largely recognised as safe) food ingredient.
The extract is used as a flavoring ingredient in a variety of edible products, including alcohol (such as bitter wine) and non-alcoholic beverages, frozen desserts, sweets, baked goods, jelly, pudding and cheese.
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