A recent study published in the journal Foods suggests that common dandelion leaves may ունեն an unexpected neuroprotective potential—and, importantly, retain it even after digestion.

Scientists investigated how biologically active compounds in dandelion—polyphenols—behave during the digestion process. These compounds are typically thought to be partially broken down in the stomach and intestines. However, the results were more complex: some of them not only remain intact but also become more bioavailable at certain stages of digestion.

Researchers paid particular attention to three parts of the plant—leaves, flowers, and roots. It turned out that the leaves contain the highest levels of polyphenols and flavonoids, compounds known for their antioxidant and anti-inflammatory properties.

A key finding of the study relates to the effect of these substances on enzymes involved in the development of neurodegenerative diseases such as Alzheimer’s disease. Polyphenols from dandelion were shown to inhibit the activity of acetylcholinesterase—an enzyme that breaks down acetylcholine, an important neurotransmitter essential for memory and cognitive function.

In addition, the study found that dandelion compounds influence other mechanisms associated with inflammation and oxidative stress in the brain. In particular, they may reduce the activity of lipoxygenase (an enzyme linked to neuroinflammation) and neutralize reactive nitrogen species that damage cells.

Interestingly, during “simulated digestion,” the availability of polyphenols initially decreased in the stomach but then increased again in the intestines, where enzymes and bile acids help release these compounds.

The authors emphasize that despite the promising results, the study was conducted under laboratory conditions, meaning further research in humans is needed. Nevertheless, the findings increase interest in dandelion as a potential functional food that could support brain health and reduce the risk of neurodegenerative diseases.