“…These include sesquiterpene lactones, terpenoids, polysaccharides, and phenolic compounds (Gonzalez-Castejon, Visioli, & Rodriguez-Casado, 2012;Schutz et al, 2006;Williams, Goldstone, & Greenham, 1996). Recently, dandelion has garnered attention for its antioxidant and its anti-inflammatory effects and its possible beneficial effects against the development of obesity, cancer, and numerous cardiovascular risk factors (Jeon, Kim, & Kim, 2017;Ovadje, Ammar, Guerrero, Arnason, & Pandey, 2016;Rehman et al, 2017). Dandelion continues to be commercialized as herbal formulation mainly for its potential to prevent or ameliorate the outcome of several chronic liver disorder such liver fibrosis.…”