![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
Comfrey (Symphytum sp.) is a herb of the family Borag£naceae and is consumedas a salad vegetable, tea or tablet. There are conflicting claims about the amounts of vitamin B12 reported in comfrey. Using Lactobacillus leichmannii we found very low levels of vitamin B12 activity in comfrey leaf, root, stemand in comfrey teas and tablets. Relatively large amounts of these productswould need to be consumed to contribute significantly to dietary vitamin B12 Intake. In view of the potential hazard to health associated with comfrey, theconsumption of such quantities would be cause for concern.