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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Galium odoratum
Fragrant European forest groundcover used in German May wine and folk medicine for liver, migraine, and anxiety conditions.
Galium odoratum (sweet woodruff) is a perennial herb native to Europe and Asia, traditionally used as a flavoring in May wine and for its mild sedative, antispasmodic, and anti-inflammatory properties. Its primary active constituents include coumarin (which converts to anticoagulant dicoumarol upon drying), asperuloside, flavonoids, and tannins. Evidence is limited (Grade C) and primarily based on traditional use and preliminary studies, with significant safety concerns regarding coumarin content and potential hepatotoxicity.
The sedative and antispasmodic effects are attributed to coumarin derivatives and flavonoids, which may modulate GABA-A receptors and inhibit smooth muscle contraction. Asperuloside and other iridoid glycosides contribute to anti-inflammatory activity by suppressing COX-2 and NF-κB pathways. Coumarin itself is a prodrug that, upon hepatic metabolism, can form dicoumarol, a vitamin K antagonist that prolongs prothrombin time and may cause bleeding. The herb's coumarin content also poses a risk of hepatotoxicity with prolonged or high-dose use.
Fragrant European forest groundcover used in German May wine and folk medicine for liver, migraine, and anxiety conditions.
Galium odoratum (sweet woodruff) is a perennial herb native to Europe and Asia, traditionally used as a flavoring in May wine and for its mild sedative, antispasmodic, and anti-inflammatory properties. Its primary active constituents include coumarin (which converts to anticoagulant dicoumarol upon drying), asperuloside, flavonoids, and tannins. Evidence is limited (Grade C) and primarily based on traditional use and preliminary studies, with significant safety concerns regarding coumarin content and potential hepatotoxicity.
The sedative and antispasmodic effects are attributed to coumarin derivatives and flavonoids, which may modulate GABA-A receptors and inhibit smooth muscle contraction. Asperuloside and other iridoid glycosides contribute to anti-inflammatory activity by suppressing COX-2 and NF-κB pathways. Coumarin itself is a prodrug that, upon hepatic metabolism, can form dicoumarol, a vitamin K antagonist that prolongs prothrombin time and may cause bleeding. The herb's coumarin content also poses a risk of hepatotoxicity with prolonged or high-dose use.