Alfalfa
Botanical name:
Medicago
sativa
Parts used and where
grown
Alfalfa, also known as lucerne, is a
member of the pea family and is native to western Asia
and the eastern Mediterranean region. Alfalfa sprouts
have become a popular food. Alfalfa herbal supplements
primarily use the dried leaves of the plant. The
heat-treated seeds of the plant have also been
used.
Alfalfa has been used in
connection with the following conditions (refer to the individual health concern
for complete information):
| Health Concerns |
|
Menopause (in combination
with sage) |
|
High
cholesterol
Menopause
Poor
appetite |
Historical
or traditional use (may or may not
be supported by scientific
studies)
Many years ago, traditional Chinese
physicians used young alfalfa leaves to treat disorders
of the digestive tract. Similarly, the Ayurvedic
physicians of India prescribed the leaves and flowering
tops for poor digestion. Alfalfa was also considered
therapeutic for water retention and arthritis. North
American Indians recommended alfalfa to treat jaundice
and to encourage blood
clotting.
Although conspicuously absent from many
classic textbooks on herbal medicine, alfalfa did find a
home in the texts of the Eclectic physicians
(19th-century physicians in the United States who used
herbal therapies) as a tonic for indigestion, dyspepsia,
anemia, loss of appetite, and poor assimilation of
nutrients. These physicians also recommended the alfalfa
plant to stimulate lactation in nursing mothers, and the
seeds were made into a poultice for the treatment of
boils and insect
bites.
Active constituents
While the medicinal benefits of alfalfa
are poorly understood, the constituents in alfalfa have
been extensively studied. The leaves contain
approximately 2–3% saponins. Animal studies suggest that
these constituents block absorption of cholesterol and
prevent the formation of atherosclerotic plaques. One
small human trial found that 120 grams per day of
heat-treated alfalfa seeds for eight weeks led to a
modest reduction in cholesterol. However, consuming the
large amounts of alfalfa seeds (80–120 grams per day)
needed to supply high amounts of these saponins may
potentially cause damage to red blood cells in the body.
Herbalists also claim that alfalfa may be helpful for
people with diabetes. But while high amounts of a water
extract of the leaves led to increased insulin release
in animal studies, there is no evidence that alfalfa
would be useful for the treatment of diabetes in
humans.
Alfalfa leaves also contain flavones,
isoflavones, sterols, and coumarin derivatives. The
isoflavones are thought to be responsible for the
estrogen-like effects seen in animal studies. Although
this has not been confirmed with human trials, alfalfa
is sometimes used to treat menopause
symptoms.
Alfalfa contains protein and vitamin A,
vitamin B1, vitamin B6, vitamin C, vitamin E, and
vitamin K. Nutrient analysis demonstrates the presence
of calcium, potassium, iron, and
zinc.
How much is usually
taken?
Dried
alfalfa leaf is available as a bulk herb, and in tablets
or capsules. It is also available in liquid extracts. No
therapeutic amount of alfalfa has been established for
humans. Some herbalists recommend 500–1,000 mg of the
dried leaf per day or 1–2 ml of tincture three times per
day.
Are there any side effects or
interactions?
Use of the dried leaves of alfalfa in the
amounts listed above is usually safe. There have been
isolated reports of people who are allergic to alfalfa.
Ingestion of very large amounts (the equivalent of
several servings) of the seed and/or sprouts has been
linked to the onset of systemic lupus erythematosus
(SLE) in animal studies. It has also been linked to the
reactivation of SLE in people consuming alfalfa tablets.
SLE is an autoimmune illness characterized by inflamed
joints and a high risk of damage to kidneys and other
organs. The chemical responsible for this effect is
believed to be
canavanine.