Scientific Name: Gentiana Lutea
Origin: E. Europe
Herb: Gentian Root
Common Names: Yellow Gentian, Great Yellow Gentian, Wild Gentian, Bitter Root, Bitterwort
Habitat/Range: Mountainous regions of southern and central Europe.
Parts Used: Dried roots and fresh or dried aerial parts.
Background: Due to the remarkable bitter characteristics of gentian, the plant has a long history of use as a digestive, a practice that began in the Greco-Roman period and continues today. Aside from being included in alcoholic bitters, the herb is a featured ingredient in vermouth.
Description: Gentian is a perennial herb that produces pale yellow blossoms with feathery petals that look more like leaves than flowers. There are more than 400 species in the Gentiana genus and more than 80 genera in the Gentianaceae family, which includes flowering herbs, shrubs and trees. G. lutea has the distinction of being the variety featured in herbal bitters that were so popular before Alka-Seltzer came along.
Chemical Composition: The bitter properties of gentian root are due to the presence of certain glycosides such as amarogentin, isogentisin, mangiferin and gentiopicrin. The former a natural bitter terpenoid is said to be the most bitter-tasting compound in the world. According to a paper published in the "Journal of Agricultural and Food Chemistry" in 2009, amarogentin triggers the activation of a dormant bitter taste receptor gene in humans known as hTAS2R50.
Safety: Gentian root is not intended for long-term use. Side effects reported include mild stomach upset. Do not use this herb if you have a history of gastric or duodenal ulcers.
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For educational purposes only
This Gentian information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.