Evidence supporting the use of: Marshmallow
For the health condition: Dyspepsia

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Marshmallow (Althaea officinalis) has a long history of traditional use for a variety of gastrointestinal complaints, including dyspepsia (indigestion). In traditional herbal medicine, particularly in European and Middle Eastern practices, marshmallow root and leaf have been used for centuries to soothe irritation of the digestive tract. The plant contains mucilage, a gelatinous substance that is thought to coat and protect the mucous membranes lining the stomach and esophagus, potentially providing relief from symptoms such as heartburn or discomfort associated with dyspepsia.

While these uses are well documented in traditional herbal texts and pharmacopoeias, scientific evidence supporting marshmallow’s efficacy for dyspepsia is limited. Most available studies focus on marshmallow’s effects on cough, sore throat, or skin irritation, with only minimal clinical data addressing its use for digestive complaints. Laboratory studies suggest anti-inflammatory and protective effects of marshmallow extracts on mucosal tissues, which could potentially translate into benefit for dyspepsia; however, these findings have not been robustly confirmed in controlled human trials.

In summary, marshmallow’s use for dyspepsia is primarily based on traditional herbal practices, supported by its known mucilaginous properties. However, modern scientific evidence to confirm its effectiveness for this specific condition remains limited, and more rigorous clinical research would be needed to establish its role in treating dyspepsia.

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