USDA Nutrient-Dense Foods · Vegetable
Yarrow Leaves (Achillea millefolium) (Achillea millefolium)
Preliminary EvidenceCompound
Hermetica Superfood Encyclopedia
Yarrow leaves (Achillea millefolium) contain bioactive flavonoids such as apigenin and luteolin, along with sesquiterpene lactones like achillin, which drive its anti-inflammatory and antimicrobial effects. These compounds inhibit pro-inflammatory cyclooxygenase enzymes and modulate gut microbiota composition, supporting both topical skin repair and digestive health.
Yarrow leaves derive from Achillea millefolium L., a perennial herb native to Europe, Asia, and North America, commonly found in temperate regions. The leaves are typically extracted using food-grade methods such as hydroethanolic extraction (70% ethanol at 45°C for 1 hour) to optimize phenolic, carotenoid, and chlorophyll content. These extracts belong to the chemical class of polyphenolic-rich plant extracts with antioxidant and anti-inflammatory properties.
Human clinical evidence for yarrow leaves is limited, with one double-blind randomized study showing topical oil extracts significantly restored skin parameters after irritation (PMID: 28163113). Most evidence comes from animal models including a mouse study (n=57) showing anti-inflammatory effects at 200-400 mg/kg doses (PMID: 36472705), and in vitro colon models demonstrating microbiota modulation (PMID: 40345999). Comprehensive reviews note the overall scarcity of clinical data (PMIDs: 38076118).
Topical: Oil extracts applied daily for 7 days (concentration not specified in human studies). Animal studies used 200-400 mg/kg intraperitoneally. No standardized human oral dosages established from clinical trials. Food-grade hydroethanolic extracts (70% ethanol) lack specific human dosing data. Consult a healthcare provider before starting any new supplement.
Yarrow leaves (Achillea millefolium) are consumed as a leafy vegetable/potherb and valued more for their bioactive phytochemical density than macronutrient content. Per 100 g fresh leaves (approximate values from ethnobotanical and analytical literature): Energy: ~45–55 kcal; Protein: ~3.5–4.5 g; Fat: ~0.7–1.0 g; Carbohydrates: ~8–10 g; Dietary fiber: ~3–4 g. Key micronutrients: Potassium (~450–550 mg/100 g fresh weight), Calcium (~70–120 mg), Magnesium (~30–50 mg), Iron (~3–7 mg, though bioavailability is reduced by tannin content), Phosphorus (~40–60 mg), Zinc (~0.8–1.5 mg), Manganese (~1.5–3.0 mg). Vitamin content includes vitamin C (~30–60 mg/100 g fresh, variable by harvest stage), vitamin A precursors as beta-carotene (~2,500–4,500 µg/100 g fresh), vitamin K (significant but poorly quantified; expected high given leafy green morphology), and small amounts of B-vitamins (thiamine, riboflavin, niacin). Bioactive compounds (primary therapeutic relevance): Sesquiterpene lactones — chamazulene (0.1–0.5% in essential oil fraction, proazulene-derived, responsible for blue oil color and anti-inflammatory activity), achillicin, and matricin. Monoterpenes — 1,8-cineole (~5–15% of essential oil), camphor (~10–20% of essential oil), borneol, and α/β-thujone (variable chemotype-dependent, 0–30% of essential oil). Flavonoids — apigenin, luteolin, rutin (quercetin-3-O-rutinoside, ~0.2–0.8% dry weight), and their glycosides; these contribute to antioxidant and anti-inflammatory effects. Total flavonoid content: ~1.5–3.5% of dry weight. Phenolic acids — chlorogenic acid (~0.3–1.2% dry weight), caffeic acid, and dicaffeoylquinic acids; total phenolic content ranges ~3–7% dry weight (GAE). Tannins — condensed and hydrolyzable tannins (~2–4% dry weight), which reduce iron and protein bioavailability but contribute to astringent/antimicrobial properties. Coumarins — umbelliferone and scopoletin (trace to ~0.1% dry weight). Essential oil yield: ~0.2–1.0% of dry herb, with chemotype variation (proazulene-rich, linalool-rich, camphor-rich, or sabinene-rich depending on geographic origin). Achillein (a bitter alkaloid-like compound) contributes to the characteristic bitter taste and may stimulate digestive secretions. Polyacetylenes — ponticaepoxide present in small quantities. Bioavailability notes: Flavonoid glycosides (especially rutin) require intestinal hydrolysis for absorption; bioavailability of quercetin from rutin is ~20% relative to quercetin aglycone. Chamazulene and other terpenoids are lipophilic and better absorbed with dietary fat. Tannin content (2–4% DW) chelates non-heme iron and may reduce mineral absorption by 30–50% when consumed simultaneously with iron-rich foods. Cooking/blanching of young leaves (traditional preparation) reduces tannin and thujone content, improving palatability and safety while partially degrading heat-sensitive vitamin C. Water-based preparations (teas, infusions) preferentially extract flavonoids and phenolic acids but not lipophilic terpenoids.
Yarrow's sesquiterpene lactones, particularly achillin and achillicin, inhibit NF-κB transcriptional activation and suppress COX-2 enzyme activity, reducing prostaglandin E2 synthesis and downstream inflammatory signaling. The flavonoids apigenin and luteolin additionally act as partial agonists at GABA-A receptors and inhibit phosphodiesterase enzymes, contributing to anxiolytic and antispasmodic effects. Polyphenolic tannins and chlorogenic acid derivatives further exert prebiotic effects by selectively feeding Lactiplantibacillus species in the colon, increasing short-chain fatty acid (SCFA) production including butyrate.
A controlled human irritation study (PMID: 28163113) demonstrated that topical yarrow oil extract significantly restored skin capacitance, pH, and erythema to basal levels, providing moderate-strength evidence for dermatological anti-inflammatory efficacy. Preclinical rodent models and in vitro fermentation studies support gut microbiota modulation, showing enrichment of Lactiplantibacillus plantarum and measurable increases in fecal SCFA concentrations, though large-scale human RCTs are lacking in this area. Antispasmodic activity has been documented in smooth muscle preparations, supporting traditional use for dysmenorrhea, but clinical trials in humans remain small and methodologically limited. Overall, evidence is promising but largely preliminary outside of topical applications, warranting cautious interpretation for internal uses.
Yarrow is generally recognized as safe at culinary doses, but therapeutic oral supplementation can cause contact dermatitis and photosensitivity reactions, particularly in individuals allergic to other Asteraceae/Compositae plants such as ragweed, chrysanthemum, or chamomile. Yarrow possesses mild anticoagulant properties through platelet aggregation inhibition and should be avoided by individuals taking warfarin, aspirin, or other antiplatelet drugs due to additive bleeding risk. It may potentiate the effects of sedative medications and antihypertensive drugs due to its GABAergic and vasodilatory activity, respectively. Yarrow is contraindicated during pregnancy due to traditional use as a uterine stimulant and emmenagogue, and safety during breastfeeding has not been established.
