Ingredient guide
Burdock root has been used in traditional Chinese and European medicine for centuries. It is rich in inulin fibre and polyphenols. Modern human evidence is limited, with most work from animal and laboratory studies showing antioxidant and anti-inflammatory effects.
Limited evidenceBurdock is the long brown root of Arctium lappa, eaten as a vegetable in East Asia (where it is called gobo) and used as a traditional remedy across Europe and China. The root is rich in inulin fibre and polyphenols including caffeic acid and quercetin.
Modern reviews describe burdock as an antioxidant and anti-inflammatory plant, with promising laboratory and animal results for blood sugar, lipids, and joint comfort. The leap to people is where the evidence thins. There is little quality human trial data. We grade the human evidence as limited, with most claims still in the early stages.
Traditional use and modern products vary widely. Capsules typically supply 500 mg to 1,500 mg of root extract per day. Tea is brewed from a teaspoon of dried root. There is no established standard. Ask your healthcare provider before regular use if you take medicine.
Traditionally for skin, digestion, and as a blood tonic. Modern uses focus on antioxidant and anti-inflammatory effects, mostly from laboratory and animal data.
Yes, as a commercially sourced vegetable or supplement. Avoid wild foraging because of confusion with toxic look-alike plants.
