Ekoplanet Herbal blend - fluid accumulation 100g

Dandelion root (Taraxaci radix)

Dandelion roots are rich in, among other things, bitter substances, tannins, mucilage substances and pectin. Bitter substances have a stimulating effect on both digestion and the liver. Digestion stimulates the production of bile, which helps break down fat, and the pancreas where some of our digestive enzymes come from. The herb also contains minerals such as iron, calcium, folic acid and magnesium, as well as vitamins C and A.

Goldenrods (Solidago virgaurea)

Goldenrods contains volatile oil, flavonoids, rutin, mucilage, organic acids, lots of tannins, resins and saponins. Thanks to the presence of flavonoids and saponins, the plant has a diuretic effect, and due to the presence of a large amount of tannins and partially phenolic acids, it has an astringent effect on the mucous membranes of the digestive tract, and is anti-inflammatory and antibacterial.

The infusion of goldenrods can also be used externally in the form of compresses for hard-to-heal wounds, skin rashes and for rinsing inflammations and infections in the mouth and throat.

Stinging nettle leaves (Urtica dioica)

The nettle has many properties. The plant is used for cooking, among other things for soups, perhaps because the herb is actually rich in nutrition and contains vitamins B1, C, E, and K, as well as phosphorus, manganese, silicon and calcium. Stinging nettle has a natural and fresh taste and goes well with a cup of herbal tea. It is also said that nettles have a blood forming and cleansing effect on the body.

Green tea

Green tea mainly contains polyphenolic compounds that have an antioxidant effect - helping to protect cells against oxidative stress. These, in turn, are responsible for the aging process and the development of certain diseases.

Hibiscus flower (Hibisci flos)

Hibiscus has long been used as an ornamental plant, but the flower is also edible and considered a delicacy in some parts of South America. The plant can be used as a fruity flavoring in cooking and tea, by itself or together with other herbs and spices. Hibiscus tea is well known for its red color, sourness, unique flavor and high nutritional properties due to its vitamin C content.

Hibiscus contains many active substances: 15-30% organic acids, including malic acid, tartaric acid and citric acid. It also contains flavonoid glycosides and acidic polysaccharides.