Ingredient Overview
Astragalus, known as Huang Qi, has been used for centuries in Chinese herbal traditions, often together with other botanicals. The dried root is used in soups, teas and concentrated preparations, giving the ingredient a background that extends from traditional food-style preparations to modern extracts.
The root supplies several groups of constituents, including polysaccharides and saponins such as astragaloside IV. These provide different compositional points of interest within the same plant material. Astragalus extract brings the root into a dry form for capsules and botanical powder blends.