Unfortunately, we currently have a global pandemic known as the Corona Virus AKA Covid - 19. Below are recommendations to combat and protect yourself and your family.
Vitamin C supplementation for prevention and treatment of pneumonia.
Description of the condition
Pneumonia is a lower respiratory tract infection characterised by cough, sputum, difficulty in breathing, sharp chest pain during deep breaths, fever, and lung inflammation (WHO 2014). Adults aged 65 years and over, and children aged up to two years, are at high risk of developing pneumonia. According to the Global Burden of Disease Study 2015, lower respiratory tract infection is the leading cause of infectious disease death, and the fifth most common cause of death overall (Troeger 2017).
Approximately 2.74 million deaths and 103 million disability‐adjusted life‐years were attributable to lower respiratory tract infections in 2015; there was a disproportionate effect on children aged under five years, and 704,000 deaths occurred in this age group (Troeger 2017). Globally, disease burden has dramatically decreased over the last decade among children aged under five years, although in people older than 70 years disease burden has increased in many regions (Whitney 2017). Pneumonia is caused by viruses, bacteria, and fungi. Streptococcus pneumoniae and Haemophilus influenzae are the most common pathogens responsible for pneumonia in people of all ages (Abubakar 2015). Pneumonia can be community acquired (occurs outside the hospital setting) or hospital acquired (occurs during hospital stay).
Pneumonia treatment guidelines recommend therapy according to pneumonia severity. Mild and moderate pneumonia can be treated with appropriate antibiotics and supportive care, including oxygen; severe pneumonia requires hospital treatment (Lim 2009; WHO 2014). In 2009, a Global Action Plan for the Prevention and Control of Pneumonia suggested integrated strategies for preventing and treating childhood pneumonia. These included improved nutrition, immunisation, healthy environments, and increasing access to appropriate management (WHO/UNICEF 2009). Strategies recommended for reducing pneumonia incidence in children include exclusive breastfeeding for the first six months, adequate complementary feeding, micronutrient intake, H influenzae type B (Hib) vaccination, pneumococcal conjugate vaccination, and controlling household air pollution (Niessen 2009; Theodoratou 2010; Webster 2011; WHO/UNICEF 2013). Although pneumonia is largely preventable and treatable, it remains a major cause of death.
Description of the intervention
Vitamin C is an essential nutrient that cannot be synthesised and plays an important role in the body's immune‐modulating system. Vitamin C donates electrons that protect the body from oxidant damage generated through exposure to toxins and pollutants (Carr 1999; Figueroa‐Méndez 2015). Vitamin C works as a cofactor for several enzymes involved in the biosynthesis of L‐carnitine, collagen, and neurotransmitters (Himmelreich 1998). Vitamin C stimulates non‐heme iron absorption from the intestine and modulates iron transport and storage, and consequently prevents anaemia (Iannotti 2006). The recommended dietary intake of vitamin C for is 90 mg/day for men, 75 mg/day for women, and 15 to 75 mg/day for children (aged 1 to 18 years) (IoM 2000). Serum concentration of vitamin C less than 11 µmol/L (or < 2 µg/mL) indicates deficiency; 11 to 28 µmol/L (or 2 to 5 µg/mL) indicates depletion (Johnston 1998; Loria 2000). Although global epidemiological data on vitamin C deficiency are scarce, geographic‐specific epidemiological studies suggest that 7% of the US population is vitamin C deficient (Schleicher 2009). In India, Malaysia, and China, between 14% and 17% of men and 0.7% and 11% of women are vitamin C deficient (Hughes 1998). Rates are higher in Mexico, where 23% of children and 39% of women are vitamin C deficient (Villalpando 2003). Vitamin C supplementation has been evaluated for preventing and treating respiratory infections. A review assessing the impact of vitamin C on the incidence, duration, or severity of the common cold suggested no effect on the incidence of cold (Douglas 2005). Older studies in population subgroups reported some effect of vitamin C supplementation on pneumonia, suggesting improved respiratory symptoms among elderly people admitted to hospital (Hunt 1994), and reduced length of hospital stay (Mochalkin 1970).
How the intervention might work
Vitamin C is mostly present in the epithelial lining of the respiratory tract, where it functions as an immune‐stimulating agent, helping ameliorate symptoms of upper respiratory tract infections (Maggini 2017). Viral and bacterial infections can potentially decrease vitamin C levels because they generate reactive oxygen and nitrogen species through leukocyte activation that lead to oxidisation of extracellular vitamin C (Akaike 2001). Changes in vitamin C metabolism due to respiratory infections suggest that vitamin C may have a beneficial effect for people with pneumonia (Hemilä 2017). Vitamin C antioxidant function limits damage from free radicals (oxygen and nitrogen) produced during normal cell metabolism and immune activation of neutrophils in response to bacteria, virus, and toxins (Carr 2017). Vitamin C stimulates neutrophil migration to the infection site in response to chemo‐attractants, enhances phagocytosis and oxidant generation, ultimately killing pathogens (Carr 2017). Phagocytes transfer oxidised vitamin C to cells, where it is converted by reactive oxygen species, altering the chain production of free radicals and preventing the host from cellular damage by products of lipid peroxidation (Nualart 2003). Production of reactive oxygen species during immune response of neutrophils by nicotinamide adenine dinucleotide phosphate helps to kill pathogens (Carr 2017; Winterbourn 2016). The products of lipid peroxidation produced by reactive oxygen species generate a chain reaction of free radicals by altering the structure and function of proteins, carbohydrates, and nucleic acid, which results in oxidative stress. Lipid peroxidation also decreases the immune response of lymphocytes by decreasing membrane fluidity (Ayala 2014). Vitamin C contributes to maintaining the redox integrity of cells and protects against reactive oxygen species (Hemilä 2017). Vitamin C may have the potential to prevent and treat infections, but the impact of supplementation may differ according to baseline vitamin C deficiency status and other effect modifiers, such as other micronutrient deficiencies (Blumberg 2018; Smith 2017).
Why it is important to do this review
Vitamin C deficiency may have a profound effect on the immune system, and increase the risk of respiratory infections. Vitamin C has a role in modulating resistance to an infectious agent. Vitamin C supplementation may therefore be important in preventing and treating pneumonia. This review will evaluate the available literature to determine the role of vitamin C to prevent and treat pneumonia in children and adults.
Source: www.cochranelibrary.com
Vitamin C in the Body
How long does vitamin C stay in the body?
Vitamin C can stay in the body for weeks. Levels of vitamin C in the blood are controlled by the kidneys through a process known as ‘renal reabsorption,’ which prevents vitamin C from being lost in the urine. Taking large doses of it can overwhelm this system, so the extra amount is lost in the urine in a matter of hours. When someone who already has high levels in the blood takes some vitamin C, the increase in the body is only temporary – the majority is lost in the urine. When someone who doesn’t have high blood levels of vitamin C takes it, the vitamin stays in the system longer. How should doses of vitamin C be divided to maximize the blood concentration and the time it stays in my body? I should start by saying there is no known advantage of keeping plasma levels above the threshold set by your kidney. It may have advantages, but they have not been determined (yet). That said, if you want to keep plasma vitamin C levels as high as possible over time, it is best to take multiple doses spread out throughout the day. While small doses (under 200 mg) are completely absorbed, only a fraction of a single large dose of ascorbic acid can be absorbed at one time (500 mg or more). Spacing the doses out will increase the overall absorption. You can take vitamin C every few hours, but it becomes a difficult practice to keep up. Some people recommend taking vitamin C supplements twice a day, and this likely strikes the best balance between practicality and maintaining high levels in the blood. Just be aware that when ascorbic acid levels are high in the blood for a long period of time, the body tries to remove it by increasing the amount excreted in the urine. Thus, if you take multiple large doses throughout the day (say, every two hours), most will be either unabsorbed or quickly excreted. Does taking large amounts of ascorbic acid add too much acid to my system? Is buffered vitamin C preferred? The body can handle the acid in large amounts of ascorbic acid. Remember, the acid in your stomach is much stronger than ascorbic acid, and the body can neutralize that easily. In addition, your cells and blood have buffering systems that prevent the pH from getting too low or too high. The only reason you might want to consider “buffered” vitamin C is if you have stomach distress or heartburn after taking ascorbic acid. Many buffered preparations aren’t buffered at all – they are mineral ascorbates with nearer-to-neutral pH. In other words, they are much less likely to upset your stomach than regular ascorbic acid. Are there other ways to get high blood vitamin C levels, similar to intravenous injection? Not orally. Many products may claim to increase bioavailability of vitamin C (like lipospheric formulas) , but currently there is no clinical support for these claims. High doses of ascorbic acid have been administered to rats and mice by injection in the space surrounding the intestines or intro muscles, avoiding the need for finding a vein, but still requiring sterile preparations of ascorbic acid. Not something that is recommended for home use.
Vitamin C Supplements
I have read that vitamin C is not ascorbic acid, and that there are other components that make of vitamin C. Is this true? Absolutely not. Ascorbic acid is vitamin C because it can prevent and cure the disease that forms from its deficiency – scurvy. This is part of the definition of a vitamin. Some people have postulated that vitamin C does not work alone in the body, i.e., that it needs to be present in a “complex” of other factors to work properly. This is contrary to all the scientific literature. At one point in time, the man who discovered the chemical structure of ascorbic acid, Albert Szent-Györgyi, thought he had found that bioflavonoids were necessary for the action of vitamin C and were found in a complex in plants, but this turned out to be a false lead. Ascorbic acid, as recommended by Linus Pauling over 40 years ago, is sufficient to satisfy your body’s requirements for vitamin C. Is there a difference between natural and synthetic ascorbic acid? Are there differences in bioavailability between natural sources and synthetic supplements containing vitamin C? No. Unlike some vitamins, such as vitamin E, the natural and synthetic forms of ascorbic acid are identical. The chemical mirror image of ascorbic acid (an isoform called sodium erythorbate) is not the same as ascorbic acid because it does not have any vitamin activity. It is often used as a food preservative because it has antioxidant activity. There is currently no evidence that natural source supplements have greater bioavailability than synthetic supplements, or straight ascorbic acid. There is some literature to support that there are differences in animal models (such as mice or rats) in bioavailability when ascorbic acid is presented in a mixture of food or plant-based material, but studies in humans have shown no differences. This is likely due the differences between many animal species (who can make ascorbic acid in the liver) and humans (who are dependent on ascorbic acid from the diet), but the reasons for these differences on a molecular level are not clear. Should I take ascorbic acid with rose hip flavonoids or other bioflavonoids to increase its absorption or activity? There is no evidence to suggest that taking vitamin C with flavonoids will increase the absorption or activity of ascorbic acid. On the contrary, there is a study that suggests taking a large amount of quercetin (a flavonoid in rose hips) inhibits absorption. This inhibitory effect is small and likely insignificant, but it certainly does not suggest any benefit to combining flavonoids with vitamin C. The man who first characterized ascorbic acid, Albert Szent-Györgyi, thought of flavonoids as a vitamin that worked with vitamin C based on work in guinea pigs. However, after finding out that removal of flavonoids from the diet was not necessary for life (and not a vitamin) or the activity of ascorbic acid, the work did not progress any further. Unfortunately, some use that older work as evidence that flavonoids are necessary for vitamin C activity and absorption. Studies of this on flavonoids and vitamin C have not yet been performed in humans, making it difficult to say anything conclusively about it. Is there an advantage to taking liposomal, esterified, time-release, or mineral forms of ascorbic acid compared to taking plain ascorbic acid? There has been no proven benefit to taking any other form of vitamin C over plain ascorbic acid. Many companies claim their product has a greater bioavailability, but there is little in the scientific, peer-reviewed literature to support such claims. For more specific information about forms of vitamin C, see the Micronutrient Information Center. I found claims online supporting the consumption of dehydroascorbic acid (DHAA) for superior bioavailability compared to ascorbic acid. Is this true? While in cells dehydroascorbic acid can be absorbed faster than ascorbic acid, the evidence is not clear in humans. Dehydroascorbic acid is very unstable and can breaks down in a matter of minutes – simply with contact with water. Likely, consuming a large amount of dehydroascorbic acid will do nothing as it will degrade before it has a chance to enter your system. Even if stabilized, it is not advisable to take dehydroascorbic acid, especially in large amounts. Many regulatory agencies have warnings about dehydroascorbic acid because of reports that it can actually stress or kill cells in culture by placing excessive demands on cellular metabolism. Rats administered intravenous dehydroascorbic acid at levels where ascorbic acid causes no toxic effects has caused death. The toxic levels of dehydroascorbic acid is estimated to be much higher than ascorbic acid in rats, rabbits, and mice. Furthermore, dehydroascorbic acid degradation products include oxalate – so anyone concerned about oxalate consumption or kidney stones should be aware of that fact. Some reports have linked dehydroascorbic acid breakdown products to protein glycation – a process where small carbohydrates can attach to proteins and cause them to lose function (depending on the site of attachment). There have been reports of kidney damage and diabetes-like symptoms after animals were injected with high amounts of dehydroascorbic acid. This may be due to protein modification, a halmark of diabetes. What exactly happens to the body after oral consumption of dehydroascorbic acid is still unclear. No adequate amount of testing has been done on high doses of it, but does pose a potential risk and should be regarded with caution. Should I take ascorbic acid alone or with food? What about over-the-counter, pharmaceutical drugs, or other supplements? There are no known advantages or disadvantages to taking ascorbic acid alone or with food in terms of how much reaches your bloodstream. People who want to maximize their iron absorption should take vitamin C with iron-rich foods or supplements. If you have hemochromatosis (iron overload disease) you should avoid taking vitamin C with iron sources in your diet, and do not take more than 500 mg/day of vitamin C supplements. It is possible that calcium (or calcium contianing foods)can inhibit absorption slightly, but it might not make a noticeable difference. Great care should be taken when taking vitamin C with drugs of any sort. This will likely not affect the amount your body absorbs, but there may be interactions between the drug and ascorbic acid that could inadvertently decrease the effectiveness of the drug. Many of these have been documented on databases online, so check your medication. See the Micronutrient Information Center for more information. Does GMO corn or other GMO crops used as a source of glucose have any effect on ascorbic acid synthesized from these materials? No. The process of synthesizing ascorbic acid removes other materials from the source of glucose. Multiple manufacturing steps are needed to isolate and purify ascorbic acid. In some cases, the vitamin comes from a living organism that performed intermediate steps in the transformation of glucose into ascorbic acid. During these many levels of production, all traces of the material from the previous step have to be eliminated to result in pure vitamin C.
Vitamin C in Food
If heat destroys vitamin C, is the consumption of raw fruit and vegetables the only way to get vitamin C
Heat destroys vitamin C in a time- and temperature-dependent fashion. The hotter the cooking temperature, the more vitamin C is destroyed, and the amount of vitamin C lost will increase the longer the heat is applied. That is not to imply that raw fruit and vegetables are the only good sources of the vitamin. Some fruits and vegetables contain enzymes (like ascorbate oxidase) that will slowly oxidize ascorbic acid after they are chopped, crushed, or chewed. Brief cooking can destroy these enzymes and stabilize ascorbic acid. Additionally, the fibrous nature of raw vegetables makes the bioavailability of ascorbic acid low in their uncooked (not softened) form. Frying at high temperatures destroys ascorbic acid. Baking can also destroy some, but that is highly dependent on time and temperature. Steaming is preferable to boiling because it destroys less, and cooking in the microwave is considered to be prefer
able to either method. Ascorbic acid is most stable in acid, so that may help prevent the loss of ascorbic acid during any cooking method. For example, the addition of vinegar or lemon juice to a fruit or vegetable purée when heated may preserve it even when it is cooked for a short period of time.
How much variation is seen in fruit and vegetable vitamin C?
Does it vary with season?
There is a tremendous amount of variability in the fruit and vegetable content of vitamin C. Of course, different types of fruit and vegetables contain different amounts of ascorbic acid, but variation can also occur from region to region and from plant to plant. Stage of maturation, growth conditions, seasonal variations, and storage conditions also are likely to contribute, but the magnitude of these effects are not well documented.
How well does vitamin C fare in food that is stored, or kept on the shelf?
This can depend greatly on the method of storage. Vitamin C levels in most foods are affected by excessive heat, light, alkaline conditions, and oxygen exposure. Vitamin C that has exposed to light for long periods of time will begin to degrade over time. This has been demonstrated in orange juice on the shelf in a supermarket. Pasteurization or irradiation of foods (to destroy bacteria) tends to destroy ascorbic acid as well – one reason there is no appreciable vitamin C content of store-bought milk. Some packaged foods are processed with acid and oxygen-free conditions to limit the loss of the vitamin. Often, manufacturers will add ascorbic acid to foods to prevent oxidation, and those that claim to have a particular amount of vitamin C on the label will add more than is stated to account for some loss over time. Frozen fruit and vegetables are good sources, as the freezing process destroys some of the enzymes that would otherwise degrade vitamin C in fresh fruit and vegetables. Also, the cold temperatures tend to preserve ascorbic acid. Canned fruit has also been shown to be a good source of vitamin C – likely because the products are canned shortly after harvest with minimal additional processing, and the use of brief amounts of heat in the canning process can destroy enzymes that would otherwise degrade it.
More questions about vitamin C?
See the Linus Pauling Institute’s webinar by Alexander Michels, PhD or part 2 of this FAQ.
Source: blogs.oregonstate.edu/linuspaulinginstitute/2015/05/28/questions-about-vitamin-c/
For additional Information of Colloidal Silver
www.ncbi.nlm.nih.gov
Elderberry’s Anti-viral Activity
European elder (Sambucus nigra), also known as black elder and elderberry, is thought to be beneficial for the prevention and treatment of influenza and upper respiratory infections, though there is still debate as to which stage of infection it is most effective in and even what the exact mechanisms of action are that lend elderberry its anti-viral effects. American elder (Sambucus canadensis) is a fast-growing, deciduous North American shrub that can reach up to 12 feet with flowers and berries similar to S. nigra. Elder flower extracts are also used to treat the common cold and influenza. This review will confine discussion to European elder berries only.
A recent in vitro study published in the Journal of Functional Foods by Torabian et al1 investigated the mechanism of action of elderberry and its primary anthocyanin compound, cyanidin 3-glucoside, on the infectivity of the influenza virus. The study evaluated pasteurized, whole-elderberry extract at different concentrations, as well as the isolated bioactive compound cyanidin 3-glucoside at different concentrations. The primary outcome assessed was the effect of these extracts at different concentrations on influenza viral activity at different stages of infection.
While elderberry was shown to have inhibitory effect at all stages of influenza infection, it had a significantly stronger effect on the late-stage of infection than at early stage; smaller concentrations (higher dilutions) of elderberry had partial or no inhibitory effect during the early phase but those same concentrations had significant inhibitory effect during the late-phase of infection. Furthermore, the antiviral activity of elderberry on influenza was strongest when used in pre-treatment, during infection and post-infection, rather than when used solely during infection. The study confirmed that elderberry exerts its antiviral activity on influenza through a number of mechanisms of action, including suppressing the entry of the virus into cell, modulating the post-infectious phase, and preventing viral transmission to other cells. Elderberry also upregulates IL-6, IL-8 and TNF, suggesting an indirect effect on viral immune response in the body. Interestingly, elderberry was shown to have this effect but not its major bioactive compound, cyanidin 3-glucoside.
No human clinical trials have been published on the prevention of influenza with elderberry, however, black elderberry extract has previously been shown to inhibit human influenza A (H1N1) infection in vitro by binding to H1N1 virions, thereby blocking the ability of the viruses to infect host cells.2 The same study showed elderberry to be effective against 10 strains of influenza virus and compared its effectiveness favorably to the known anti-influenza activities of oseltamivir (Tamiflu) and amantadine.
The mechanistic study conducted by Torabian et al and summarized above was published nearly at the same time as the first meta-analysis of 4 randomized controlled trials on the effects of elderberry supplementation on acute upper respiratory symptoms.3 Three of the studies (Zakay-Rones 1995,4 2004;5 Tiralongo 20166) evaluated total duration of upper respiratory symptoms. Another study, Kong 2009,7 measured symptoms throughout a 48-hour intervention across 6 symptom scales. The meta-analysis included 89 participants in the elderberry group and 91 in the control group (total 180). Three of the studies evaluated the effects of elderberry treatment for either verified cases of influenza or cases with symptoms consistent with influenza infection. The other study evaluated the effects of elderberry on symptoms consistent with the common cold.
A large effect size (ES) was found, 1.717 (P<0.001), indicating elderberry substantially reduced duration of upper respiratory symptoms. Flu vaccination status was controlled for and found to not impact the overall effect of elderberry supplementation on upper respiratory symptoms. Elderberry appears to reduce symptoms caused by influenza virus (ES: 2.074) substantially more effectively than upper respiratory symptoms caused by the common cold (ES: 0.662), although the effect on cold symptoms is still within the standard for a medium effect.
The Tiralongo trial on elderberry’s effect on symptoms of the common cold in air travelers did not reach statistical significance, but the dose of 90—135 mg of anthocyanins daily was far lower than that used in the Zackay-Rones trials (1,900 mg daily).8 Kong’s trial used a 175 mg extract 4 times daily for 2 days. This reflects a wide variation in commercially available elderberry extracts.
Source
These findings present an alternative to antibiotic misuse for upper respiratory symptoms due to viral infections, and a potentially safer alternative to prescription drugs for routine cases of the common cold and influenza. Elderberry seems to be most effective when used before and throughout infection, though a higher concentration may be required in the early infective stages to achieve significant anti-viral activity.
*A note on safety: elderberries contain cyanogenic glycosides (i.e. sambunigrin) which are hydrolyzed to hydrogen cyanide in the gastrointestinal tract.9 Ingestion of uncooked products from elderberry species in the United States have resulted in poisoning and hospitalization.10 Smaller doses of these glycosides do not typically result in hospitalization, but can produce gastric complaints, such as nausea, vomiting, and diarrhea, particularly in children.11
Source: www.naturalmedicinejournal.com
A recent in vitro study published in the Journal of Functional Foods by Torabian et al1 investigated the mechanism of action of elderberry and its primary anthocyanin compound, cyanidin 3-glucoside, on the infectivity of the influenza virus. The study evaluated pasteurized, whole-elderberry extract at different concentrations, as well as the isolated bioactive compound cyanidin 3-glucoside at different concentrations. The primary outcome assessed was the effect of these extracts at different concentrations on influenza viral activity at different stages of infection.
While elderberry was shown to have inhibitory effect at all stages of influenza infection, it had a significantly stronger effect on the late-stage of infection than at early stage; smaller concentrations (higher dilutions) of elderberry had partial or no inhibitory effect during the early phase but those same concentrations had significant inhibitory effect during the late-phase of infection. Furthermore, the antiviral activity of elderberry on influenza was strongest when used in pre-treatment, during infection and post-infection, rather than when used solely during infection. The study confirmed that elderberry exerts its antiviral activity on influenza through a number of mechanisms of action, including suppressing the entry of the virus into cell, modulating the post-infectious phase, and preventing viral transmission to other cells. Elderberry also upregulates IL-6, IL-8 and TNF, suggesting an indirect effect on viral immune response in the body. Interestingly, elderberry was shown to have this effect but not its major bioactive compound, cyanidin 3-glucoside.
No human clinical trials have been published on the prevention of influenza with elderberry, however, black elderberry extract has previously been shown to inhibit human influenza A (H1N1) infection in vitro by binding to H1N1 virions, thereby blocking the ability of the viruses to infect host cells.2 The same study showed elderberry to be effective against 10 strains of influenza virus and compared its effectiveness favorably to the known anti-influenza activities of oseltamivir (Tamiflu) and amantadine.
The mechanistic study conducted by Torabian et al and summarized above was published nearly at the same time as the first meta-analysis of 4 randomized controlled trials on the effects of elderberry supplementation on acute upper respiratory symptoms.3 Three of the studies (Zakay-Rones 1995,4 2004;5 Tiralongo 20166) evaluated total duration of upper respiratory symptoms. Another study, Kong 2009,7 measured symptoms throughout a 48-hour intervention across 6 symptom scales. The meta-analysis included 89 participants in the elderberry group and 91 in the control group (total 180). Three of the studies evaluated the effects of elderberry treatment for either verified cases of influenza or cases with symptoms consistent with influenza infection. The other study evaluated the effects of elderberry on symptoms consistent with the common cold.
A large effect size (ES) was found, 1.717 (P<0.001), indicating elderberry substantially reduced duration of upper respiratory symptoms. Flu vaccination status was controlled for and found to not impact the overall effect of elderberry supplementation on upper respiratory symptoms. Elderberry appears to reduce symptoms caused by influenza virus (ES: 2.074) substantially more effectively than upper respiratory symptoms caused by the common cold (ES: 0.662), although the effect on cold symptoms is still within the standard for a medium effect.
The Tiralongo trial on elderberry’s effect on symptoms of the common cold in air travelers did not reach statistical significance, but the dose of 90—135 mg of anthocyanins daily was far lower than that used in the Zackay-Rones trials (1,900 mg daily).8 Kong’s trial used a 175 mg extract 4 times daily for 2 days. This reflects a wide variation in commercially available elderberry extracts.
Source
These findings present an alternative to antibiotic misuse for upper respiratory symptoms due to viral infections, and a potentially safer alternative to prescription drugs for routine cases of the common cold and influenza. Elderberry seems to be most effective when used before and throughout infection, though a higher concentration may be required in the early infective stages to achieve significant anti-viral activity.
*A note on safety: elderberries contain cyanogenic glycosides (i.e. sambunigrin) which are hydrolyzed to hydrogen cyanide in the gastrointestinal tract.9 Ingestion of uncooked products from elderberry species in the United States have resulted in poisoning and hospitalization.10 Smaller doses of these glycosides do not typically result in hospitalization, but can produce gastric complaints, such as nausea, vomiting, and diarrhea, particularly in children.11
Source: www.naturalmedicinejournal.com