Herb
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Common Name
Alfalfa, Lucerne
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Botanical Name
Medicago sativa
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Plant Part
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Clinical Summary
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Alcohol
25%
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Dose
30 to 210mL weekly
Commonly known as the “father of all foods”, alfalfa is a perennial herbaceous leguminous plant species that is commonly baled for hay (known as lucerne) as an animal fodder in Australia. The sprouts (germinated seeds) are a popular health food and the ground dried herb may be given during convalescence and debility because it is rich in vitamins and minerals.
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Traditional Use
It has a long tradition of use as an Ayurvedic medicine used in central nervous and digestive system disorders. The late Australian herbalist Dorothy Hall said protein allergies are alfalfa’s main symptom indicators including a digestion of protein problem contributing to allergies to milk, eggs, cheese, meat, mosquito bites, prawns or oysters.
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Actions
Hormone modulator, tonic, antioxidant, detoxifier, hepatoprotective, antidiabetic, antirheumatic, cardio tonic
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Indications
• Debility, convalescence especially after blood loss and during anaemia
• Menopausal symptoms
• Central nervous system disorders
• Digestive disorders and peptic ulcers
• Mild hypothyroidism
• Supporting healthy cholesterol levels
• Arthritis
• Diabetes -
Energetics
Cooling
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Constituents
Isoflavones, vitamins, coumestrol, genistein, daidzein, alkaloids asparagine and trigonelline.
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Use in Pregnancy
Not recommended because alfalfa contains constituents with possible oestrogenic activity
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Contraindications & Cautions
Because alfalfa seems to have oestrogenic effects women with hormone sensitive conditions should avoid alfalfa. Some of these conditions include breast, uterine and ovarian cancer, as well as endometriosis and uterine fibroids.
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Drug Interactions
Because alfalfa contains a large amount of vitamin K concomitant use can reduce the anticoagulant activity of warfarin.
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Dietary Information
Vegan friendly. Gluten and dairy free.
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Substitutes
Fenugreek, Shatavari, Red Clover, Nettle Leaf