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While elderberry has some promising potential benefits, there are also some dangers associated with its consumption.
The bark, unripe berries and seeds contain small amounts substances known as lectins, which can cause stomach problems if too much is eaten.
In addition, the elderberry plant contains substances called cyanogenic glycosides, which can release cyanide in some circumstances. This is a toxin also found in apricot seeds and almonds.
There are 3 mg of cyanide per 100 grams of fresh berries and 3–17 mg per 100 grams of fresh leaves. This is just 3% of the estimated fatal dose for a 130-pound (60-kg) person.
However, commercial preparations and cooked berries do not contain cyanide, so there are no reports of fatalities from eating these. Symptoms of eating uncooked berries, leaves, bark or roots of the elderberry include nausea, vomiting and diarrhea.
There is one report of eight people falling ill after drinking the juice from freshly picked berries, including the leaves and branches, from the S. mexicana elder variety. They experienced nausea, vomiting, weakness, dizziness, numbness and stupor.
Luckily, toxic substances found in the berries can be safely removed by cooking. However, the branches, bark or leaves should not be used in cooking or juicing.
If you are collecting the flowers or berries yourself, ensure that you have correctly identified the plant as American or European elderberry, as other types of elderberry may be more toxic. Also, be sure to remove any bark or leaves before use.
Elderberry is not recommended for children and adolescents below 18 years of age or pregnant or lactating women. While no adverse events have been reported in these groups, there is not enough data to confirm that it is safe. *
