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Dandelion is known as a "natural antibiotic" and is a traditional Chinese medicine for clearing away heat and detoxification. It tastes bitter and sweet, is cold in nature, and belongs to the liver and stomach meridians. It has the effects of clearing away heat and detoxification, reducing swelling and dispersing knots, and diuresis and relieving stranguria.
Modern pharmacological studies have shown that dandelion can increase the transformation rate of human peripheral blood lymphoblasts, stimulate the body's immune function, and has good anti-inflammatory and antiviral effects. It is now also used to treat upper respiratory tract infections, pneumonia, acute tonsillitis, lymphadenitis, mumps and other diseases. Dandelion is rich in minerals, especially potassium, sodium, phosphorus and iron. The leaves contain more vitamin A than carrots, and also contain some vitamin B, vitamin C and vitamin D.