Alfalfa

Description

Alfalfa is a plant with long history of use around the world as a livestock feed. Middle-Eastern cultures have long used alfalfa as fodder for horses claiming increased speed and strength of the animals and leading to the name “Al-fal-fa” meaning “father of all foods.” The fiber-rich alfalfa plant, like beans and peas, is a member of the legume family and can be found in modern dietary supplements as an ingredient targeted to lowering cholesterol, increasing energy levels and “detoxifying” the blood.

Claims

Reduces cholesterol and blood sugar levels
Promotes general liver health and “detoxifies” the body
Relieves pain and stiffness of arthritis/bursitis
Alleviates postmenopausal side effects (hot flashes)
Increases energy levels and reduces fatigue

Theory

Like other members of the legume family, alfalfa is a fairly good source protein (up to 50%), B-complex vitamins and several minerals (calcium, magnesium, phosphorous, iron, and potassium). Due to its generally high nutritive value, alfalfa could possibly help to prevent fatigue associated with vitamin/mineral deficiency or protein energy malnutrition in disadvantaged parts of the world. In addition, alfalfa also contains saponins which, like those found in various ginseng roots, may have adaptogenic or stimulatory actions on the cardiovascular and nervous systems. Alfalfa is also promoted as a “detoxifier” for the liver and bloodstream, possibly due to its alkalizing nature. Finally, the isoflavone/phytoestrogens content of alfalfa may explain claims of anti-cancer activity and benefits in relieving menopausal symptoms.

Scientific Support

Scientific or clinical evidence in support for the claimed benefits of alfalfa is either scanty or totally lacking. For example, we know that coumestrol, a phytoestrogen found in alfalfa, can inhibit the activity of human pancreatic cancer cells (in a test-tube), but we have no evidence, from either clinical or epidemiological studies, of an anti-cancer benefit of alfalfa from the diet. Regarding the proposed cardiovascular benefits of alfalfa in lowering cholesterol levels, laboratory evidence (animal and test-tube studies) shows that saponins and other compounds in alfalfa are capable of binding to cholesterol and bile salts. In the GI tract, cholesterol and bile salt-binding may prevent or slow dietary absorption of cholesterol and therefore, help lower cholesterol levels in the blood. In one small study, 15 patients with elevated cholesterol levels were given alfalfa (40 grams, 3 times per day for 8 weeks). Results showed an average 17-18% reduction in total and LDL cholesterol levels, with some patients exhibiting decreases in the range of 26-30%. The authors of the study concluded that alfalfa can be helpful in normalizing serum cholesterol concentrations – though the convenience of adding 120 GRAMS of alfalfa (almost 4 ounces) to a supplement regimen is debatable.

		Alfalfa	Barley	Wheat
Energy	Kj/100g	1500	1500	1450
Protein	g/100g	32	27	24
Fat	g/100g	3.2	4.4	4.5
Total Dietary Fibre	g/100g	39	34	41
Moisture	g/100g	5	5	5
Carbohydrates	g/100g	50	54	52
Total Sugars	g/100g	5	5	7
Chlorophyll	g/Kg	5.5	6.0	6.0
Carotenes	mg/Kg	300	350	320

Vitamins		Alfalfa	Barley	Wheat
Vitamin A (Retinol)	mg/g	<0.1	1.5	<0.1
Vitamin B12	mg/g	0.1	0.5	0.2
Vitamin C	mg/g	<0.1	<0.1	<0.1
Vitamin E	mg/g	2.4	5.3	4.1
Vitamin K	mg/g	0.03	0.02	0.02
Thiamin - B1	mg/g	<0.1	<0.1	<0.1
Riboflavin - B2	mg/g	<0.1	<0.1	<0.1
Pyridoxine - B6	mg/g	<0.1	<0.1	<0.1
Niacin	mg/g	1.5	<0.1	<0.1
Pantothenic Acid (B5)	mg/g	<0.1	<0.1	<0.1
Biotin	mg/g	<0.1	<0.1	<0.1
Folic Acid	mg/g	<0.1	<0.1	<0.1

Minerals		Alfalfa	Barley	Wheat
Calcium	mg/kg	13000	5300	3500
Cobalt	mg/kg	0.19	<0.1	0.13
Copper	mg/kg	6	6.6	6.8
Iron	mg/kg	82	180	370
Iodine	ug/100g	15	20	55
Magnesium	mg/kg	3000	2100	1300
Mamganese	mg/kg	26	30	74
Phosphorus	mg/kg	2300	4300	3200
Potassium	mg/kg	25000	42000	31000
Selenium	mg/kg	<0.1	0.23	0.39
Sodium	mg/kg	610	2400	210
Sulphur	mg/kg	4100	3400	4000
Zinc	mg/kg	21	26	21

Amino Acids		Alfalfa	Barley	Wheat
Alanine	g/100g	26	3.9	3.6
Arginine	g/100g	0.6	0.8	0.8
Aspartic Acid	g/100g	2.6	2.5	2.6
Cystine	g/100g	0.3	0.3	0.3
Glutamic Acid	g/100g	2.2	2.9	3.5
Glycine	g/100g	1	1.3	1.4
Histidine	g/100g	0.6	0.6	0.6
Isoleucine	g/100g	1	1.2	1.2
Leucine	g/100g	1.7	2.1	2.2
Lysine	g/100g	1.3	1.5	1.5
Methionine	g/100g	0.3	0.5	0.6
Phenylalanine	g/100g	1.2	1.4	1.5
Proline	g/100g	1.4	1.6	1.7
Serine	g/100g	1	1.1	1.2
Threonine	g/100g	1.1	1.3	1.3
Tryptophan	g/100g	0.4	0.7	0.5
Tyrosine	g/100g	0.8	1	1
Valine	g/100g	1.3	1.6	1.6

Role of rhizobial biosynthetic pathways of amino acids, nucleotide bases and vitamins in symbiosis.
Randhawa GS, Hassani R.
Department of Biosciences & Biotechnology, Indian Institute of Technology, Roorkee 247 667, India. sharnfbs@iitr.ernet.in Rhizobia require the availability of 20 amino acids for the establishment of effective symbiosis with legumes. Some of these amino acids are synthesized by rhizobium, whereas the remaining are supplied by the host plant. The supply from plant appears to be plant-type specific. Alfalfa provides arginine, cysteine, isoleucine, valine and tryptophan, and cowpea and soybean provide histidine. The production of ornithine and anthranilic acid, the intermediates in the biosynthetic pathways of arginine and tryptophan, respectively, seems to be essential for effective symbiosis of Sinorhizobium meliloti with alfalfa. The expression of ilvC gene of S. meliloti is required for induction of nodules on the roots of alfalfa plants. An undiminished metabolic flow through the rhizobial pathways for the synthesis of purines and pyrimidines and the synthesis of biotin, nicotinic acid, riboflavin and thiamine by rhizobium appear to be requirements for normal symbiosis. To the best of our knowledge, this is the first review article on the role of rhizobial biosynthetic pathways of amino acids, nucleotide bases and vitamins in rhizobium-legume symbiosis. The scientific developments of about 35 years in this field have been reviewed. Publication Types:: Review

Review, Tutorial

PMID: 12597544 [PubMed - indexed for MEDLINE]

Description	Alfalfa is a plant with long history of use around the world as a livestock feed. Middle-Eastern cultures have long used alfalfa as fodder for horses claiming increased speed and strength of the animals and leading to the name “Al-fal-fa” meaning “father of all foods.” The fiber-rich alfalfa plant, like beans and peas, is a member of the legume family and can be found in modern dietary supplements as an ingredient targeted to lowering cholesterol, increasing energy levels and “detoxifying” the blood.

Claims	Reduces cholesterol and blood sugar levels Promotes general liver health and “detoxifies” the body Relieves pain and stiffness of arthritis/bursitis Alleviates postmenopausal side effects (hot flashes) Increases energy levels and reduces fatigue

Theory	Like other members of the legume family, alfalfa is a fairly good source protein (up to 50%), B-complex vitamins and several minerals (calcium, magnesium, phosphorous, iron, and potassium). Due to its generally high nutritive value, alfalfa could possibly help to prevent fatigue associated with vitamin/mineral deficiency or protein energy malnutrition in disadvantaged parts of the world. In addition, alfalfa also contains saponins which, like those found in various ginseng roots, may have adaptogenic or stimulatory actions on the cardiovascular and nervous systems. Alfalfa is also promoted as a “detoxifier” for the liver and bloodstream, possibly due to its alkalizing nature. Finally, the isoflavone/phytoestrogens content of alfalfa may explain claims of anti-cancer activity and benefits in relieving menopausal symptoms.

Scientific Support	Scientific or clinical evidence in support for the claimed benefits of alfalfa is either scanty or totally lacking. For example, we know that coumestrol, a phytoestrogen found in alfalfa, can inhibit the activity of human pancreatic cancer cells (in a test-tube), but we have no evidence, from either clinical or epidemiological studies, of an anti-cancer benefit of alfalfa from the diet. Regarding the proposed cardiovascular benefits of alfalfa in lowering cholesterol levels, laboratory evidence (animal and test-tube studies) shows that saponins and other compounds in alfalfa are capable of binding to cholesterol and bile salts. In the GI tract, cholesterol and bile salt-binding may prevent or slow dietary absorption of cholesterol and therefore, help lower cholesterol levels in the blood. In one small study, 15 patients with elevated cholesterol levels were given alfalfa (40 grams, 3 times per day for 8 weeks). Results showed an average 17-18% reduction in total and LDL cholesterol levels, with some patients exhibiting decreases in the range of 26-30%. The authors of the study concluded that alfalfa can be helpful in normalizing serum cholesterol concentrations – though the convenience of adding 120 GRAMS of alfalfa (almost 4 ounces) to a supplement regimen is debatable.