Lemon Balm, Dandelion and RedBud Extract
8 in stock
1 oz Dropper Bottle
Lemon Balm, aka Melissa, RedBuds and Dandelion.
Dandelions have been a great source of food and medicine for many cultures since their discovery. They are high in vitamins A, B, C, D, E and K as well as calcium, iron, magnesium and potassium and have been widely studied and proven to cure cancer, boost the immune system, reduce inflammation and much much more.
RedBuds are more than just beautiful, they have been used for food and medicine by many cultures over the centuries. The flowers have more Vitamin C than oranges.
RedBuds have a gentle sweet flavor and are chock full of nutrients and antioxidants. RedBuds have been used to reduce inflammation, boost the immune system and there is evidence that shows has been used to cure cancer.
Lemon Balm has been used to treat or reduce anxiety, stress, to treat nausea, indigestion, cold sores and is high in terpenes and flavenoids, which may act as an antioxidant.
So why not put all 3 together for a powerful punch? 🙂
Links to published scientific reports:
Inhibitory effect of aqueous Dandelion extract on HIV-1 replication and reverse transcriptase activity
Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease
Phenolic Fractions from Dandelion Leaves and Petals as Modulators of the Antioxidant Status and Lipid Profile in an In Vivo Study
Isolation and Identification of Compounds from Bioactive Extracts of Taraxacum officinale Weber ex F. H. Wigg. (Dandelion) as a Potential Source of Antibacterial Agents
Lemon Balm Extracts Prevent Breast Cancer Progression In Vitro and In Ovo on Chorioallantoic Membrane Assay
Modulation of mood and cognitive performance following acute administration of single doses of Melissa officinalis (Lemon balm) with human CNS nicotinic and muscarinic receptor-binding properties.
Traditional Palestinian medicinal plant Cercis siliquastrum (Judas tree) inhibits the DNA cell cycle of breast cancer – Antimicrobial and antioxidant characteristics