The common dandelion (Taraxacum officinale), a perennial plant from the Asteraceae
family, is a versatile herb that has been used for centuries in traditional medicine, food,
pharmaceutical, and other industries. Dandelion contains numerous bioactive compounds,
such as carotenoids, flavonoids, phenolic compounds, polysaccharides, sesquiterpene
lactones, and other terpenoids, which contribute to its antioxidant, anti-inflammatory,
anticancer, hepatoprotective, and diuretic properties. This thesis explores the chemical
composition of the common dandelion, it's diverse applications across various fields, and
the potential risks linked to it's use. In culinary use, it is widely utilized in salads, teas, and
as a coffee alternative, while in industries, it plays a role as raw materials for natural textile
dye and in the phytoremediation of contaminated soils.. Despite it's many benefits, caution
is sometimes necessary when using dandelion. Plants harvested from polluted areas
accumulate potentially harmful elements, such as cadmium and lead, which can pose health
risks. Additionally, excessive consumption of dandelion may cause allergic reactions or
digestive problems.
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