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Alfalfa

Alfalfa (Medicago sativa) is a crop grown primarily for its nutritive properties. Alfalfa is recognized as the most widely adapted agronomic crop, as an effective source of biological nitrogen fixation. Alfalfa is one of three known plants to have three sugar chains. The aglycone or non-saccharide portion of the saponin molecule is called the genin or sapogenin. Alfalfa has a 30 carbon atom molecule, a true triterpene saponin. Alfalfa is a natural food supplement source of a large variety of minerals and proteins and other nutrients, and it is used to alkalize and detoxify the body, acts as a diuretic, antiinflammatory, blood clotting agent, and is useful in digestive disorders. The leafy portion of the plant, containing the provitamin A (beta-carotene), bitamins C, D, E and K; as well as mineral salts such as calcium, potassium, iron and phosphorous. The leaves are used commercially and in healing ointments as a source of chlorophyll, carotene and Vitamin K. Alfalfa is a tridesmoside triterpene glycoside. Alfalfa saponins are reported to depress concentrations of lipids and cholesterol in the livers of mice. It is thought that medicagenic acid glycosides are responsible for these effects. While being an extremely energy-efficient food source, alfalfa also provides an excellent source of vitamins and minerals. Alfalfa contains at least one protein with known antitumor activity, and possesses anti-bacterial action against gram negative bacteria. Alfalfa is also a valuable fiber, and has been found to bind and neutralize various types of agents carcinogenic to the colon. Among several other benefits, alfalfa has been found to reduce tissue damage caused by radiotherapy.

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