Safety and toxicity of natural ingredients

Botanicals and plant food substances – we are often told the good, but are we aware of the potential safety risks? Here we discuss some associated safety and toxicity risks that you might not know about.

Botanicals and plant food substances (PFS) derived from natural sources are hailed for their promise to improve your quality of life with plenty of medical benefits. However, experts are becoming increasingly concerned, because very little is known about some of these ingredients – especially on the safety and toxicity front.

The use of PFS compounds is growing; but a study by Van den Berg et al. (2011) highlights the fact that ‘natural’ does not necessarily mean ‘safe’ – and that these products may contain compounds that are cause for concern, at levels higher than those found in a normal diet. This may lead to toxicity in these foodstuffs, say the authors.

• Pyrrolizidine alkaloids, alkenylbenzenes and aristolochic acids have genotoxic and carcinogenic properties. These substances are found in numerous herbal products, teas and traditional medicines, as well as in dried or deep-frozen spices and herbs such as nutmeg (myristicin). In a very recent article, the Tygerberg Hospital Poisons Information Centre spoke up about teenagers ingesting large amounts of nutmeg to achieve a ‘high’. As little as two tablespoons can cause nausea, dizziness, a slowdown in brain function, and other serious effects.
• Ephedrine analogues anisatin and α-thujone – found in Ephedra botanicals, certain species of Japanese star anise, and essential oils – can exhibit neurotoxic properties.
• Kavalactones, cyanogenic glycosides and coumarin can cause toxicity via other modes of action. Cinnamon and cinnamon-containing foods, as well as products containing Kava plant, may include these compounds. So too may numerous other potential food ingredients such as plants, seeds, stone fruit, almond products, lima beans, cassava, linseeds/flaxseeds, and sorghum.

All of this can be overwhelming and scary, but the bottom line is moderation and education. It’s important to remember that too much of a good thing might be bad for you. The key is to educate yourself, read the labels, and do the research.

As a multidisciplinary and connected team of experts, we are constantly pursuing efforts to ensure food safety and regulation adherence. For more information and assistance on this topic, please contact us.