Many different herbs have been used to make colloidal gold, because they are all loaded with reducing agents, aka antioxidants, so I wouldn't call it a stroke of luck to find a herb that can reduce gold chloride, on the contrary I would be very surprised if you can find a herb not able to reduce.
I'm more concerned with the proper doses of the herb. What is the effect of using excessive amounts of reducing agent? Does it have any influence on particle size or stability?
The reason why I want to use herb solely and not maltodextrin or citrate, is because I want to make sure that it is polyphenols from the herbs, and not maltodextrin or citrate, that are attached to the gold particles, so that the may be transported into tissues by the gold carrier. The use of nanoparticle carrier systems are being researched extensively in the field of medical nanotechnology, but as we discussed in another thread, there might be some issues with overcoming digestion when taken orally. However I'm willing to try it out.