Alfalfa

Botanical name of Alfalfa:- Medicago Sativa L.
Alfalfa is a perennial herbal flowering plant which belongs from Fabaceae family. In North America This Herb is known as Alfalfa. Alfalfa is considered and famous as The king of All Foods.It can be found in all over the world. Alfalfa is also known as Lucerne in many countries including South Africa, New Zealand, Australia and United Kingdom. It has small purple flower and spiraled fruits. Its fruits are divided into 2-3 turns that contain 10-20 seeds. Alfalfa is a native of hot areas which has warmer temperature. It is also used for hay and forage crops. Alfalfa is slightly bland in taste. The leaves, seeds and sprouts are used to make medicines to treat cholesterol and many other diseases.

Other Names of Alfalfa (Medicago Sativa L.):-

Feuille de Luzerne, Grand Trefle, Herbe aux Bisons, Herbe Vaches, Lucerne, Luzerne, Medicago, Medicago sativa, Phyoestrogen, Phyto-oestrogene, Purple Medick, Sanfoin.

Chemical Compounds of Alfalfa (Medicago Sativa L.):- Alfalfa contains many beneficial Vitamins and mineral including A, B, D, K, E, Folic Acid, Potassium, Calcium, Magnesium, Biotin, Iron and Proteins. Alfalfa is the richest source of carotene and chlorophyll. Alfalfa is available in the form of capsules and it can easily take in the form of capsules.

Health benefits of Alfalfa (Medicago Sativa L.):-

• Alfalfa is used to treat bladder, asthma and high cholesterol.
• It is also used for the treatment of rheumatoid arthritis, upset stomach and kidney conditions.
• It can also be used for osteoarthritis, diabetes and kidney disease.
• Alfalfa is also used for treating thrombocytopenic purpura and prostate disease.
• It also helps in treating dyspepsia and ulcer disease.
• It is also used to make beverages, food and baked goods.
• It has anti-biotic properties and used for diuretic problems.
• It is also used for increasing urine flow.
• Alfalfa can also be used to stimulate Immune system.
• It also helps in balancing the hormones and treating the heavy water retention.