Yellow Gentian (Gentiana lutea) (Gentiana lutea)

Yellow Gentian root is not consumed as a conventional food source, so macronutrient profiling is not applicable in standard nutritional terms. Its bioactive composition is well-characterized: Secoiridoid bitter glycosides are the dominant compounds, with amarogentin present at approximately 0.01–0.05% dry weight (one of the most bitter substances known, detectable at 1:58,000,000 dilution) and gentiopicroside (gentiopicrin) at 2–4% dry weight. Swertiamarin and sweroside are present at roughly 0.1–0.5% dry weight. Xanthone derivatives including gentisin, isogentisin, and gentisein occur at approximately 0.1–0.3% dry weight and contribute significant antioxidant activity. Alkaloids including gentianine and gentioflavorine are present at trace levels (<0.1% dry weight). Oligosaccharides, particularly gentianose and gentiobiose, are found at 10–30% dry weight in the dried root, representing the primary carbohydrate fraction. Phenolic acids including caffeic acid and protocatechuic acid are present at low concentrations (<0.1% dry weight). Tannins contribute to astringency at approximately 1–3% dry weight. Volatile oils are present in very small amounts (<0.5%). Bioavailability: Secoiridoids show moderate oral bioavailability; gentiopicroside undergoes hepatic metabolism. Topical xanthone and iridoid absorption is limited but sufficient for localized antioxidant effects as demonstrated in eyelid skin studies. Mineral and vitamin content is negligible at therapeutic doses (typically 600mg–3g dry root equivalent daily).