Lithium content in the tea and herbal infusions

Lithium Content and Its Nutritional Beneficence, Dietary Intake, and Impact on Human Health in Edibles from the Romanian Market

Lithium (Li) is present in human nutrition based on food intake, and several studies recommend it for treating mood disorders, even if the biological proprieties and biochemical mechanisms represent the basis for its use as an essential element. The Li content was evaluated using the inductively coupled plasma mass spectrometry technique (ICP-MS) in 1071 food and beverage samples from the Romanian market. The results show that Li had a decreasing mean concentration in the food samples as follows: vegetables leafy > bulbous > fructose > leguminous > egg whites > root vegetables > milk products > egg yolks > meats. Approximately a quarter of all data from each dataset category was extreme values (range between the third quartile and maximum value), with only 10% below the detection limit. Mean Li concentration indicated higher values in red wine, white wines, beers, and fruit juice and lower in ciders and bottled waters. A particular interest was addressed to plants for teas and coffee seeds, which showed narrow amounts of Li. For both food and beverages, two similar matrices, including egg whites and yolks and white and red wines, were found to have significant differences, which explains the high variability of Li uptake in various matrices. For 99.65% of the analyzed samples, the estimated daily intake of Li was below the provisional subchronic and chronic reference dose (2 µg/kgbw/day) for adverse effects in several organs and systems. Even so, a risk occurs in consuming bulbous vegetables (Li > 13.47 mg/kg) and fructose solano vegetables (Li > 11.33 mg/kg). The present study's findings indicate that ingesting most of the analyzed beverages and food samples could be considered safe, even if future studies regarding Li content, nutritional aspects, and human cohort diseases must be conducted.

Assessment of the nutritional value of various teas infusions in terms of the macro- and trace elements content

BACKGROUND

Herbal teas are a good alternative to traditional green, black, red and white teas. Herbal teas infusions are also consumed for therapeutic purposes. Teas are the source of many valuable, biologically active compounds, including elements. Infusions drawn up from various teas may be one of the minerals sources in a daily diet. In the study, an attempt was made to assess infusions prepared from popular teas in terms of the content of elements in them.

METHODS

In the work, the amounts of elements such as Ca (calcium), Cr (chromium), Cu (copper), Fe (iron), K (potassium), Mg (magnesium), Mn (manganese), Na (sodium), Ni (nickel) and Zn (zinc) were determined in herbal teas infusions as well as yerba mate and rooibos by atomic absorption spectrometry method (AAS). Their participation in covering the daily nutrient requirements for particular elements was also estimated.

RESULTS

The average amount (mg/g) of elements that passed from 1 g of teas to their infusions was following: Ca - 5.73 ± 3.33, K - 18.14 ± 9.50, Mg - 1.79 ± 3.47, Na - 1.34 ± 0.85, and (μg/g) for: Cr - 0.14 ± 0.14, Cu - 2.56 ± 1.53, Fe - 18.45 ± 11.90, Mn - 64.20 ± 88.82, Ni - 0.49 ± 0.30 and Zn - 10.77 ± 13.89. Among the tested teas, the infusions of hibiscus, horsetail, nettle, rooibos and yerba mate contained the largest quantities of minerals. A significant positive correlation was determined between the pH value of infusion and Mg content, as well as some pairs of correlating elements (Ca-K, Ca-Mg, Cr-Mg, Cu-Zn and K-Mg) were found in the analyzed brews.

CONCLUSIONS

Generally, the infusions of herbal teas to a small extent cover the daily allowance for elements, however they are a valuable complementary source of them.

Lithium biofortification of medicinal tea Apocynum venetum

Lithium (Li) could be much safer and successful approach to supply Li via Li-fortified food products. This study is highlighting the potential scope of Li supply via Li-biofortification of Luobuma tea (made from Apocynum venetum leaves), which is a very popular beverage in Asia with several medical properties. We explored the possibility of A. venetum as Li-enriched tea and investigated plant growth, Li accumulation, total flavonoids (TFs), rutin and hyperoside concentrations, and the antioxidant capacity of A. venetum. With the increase of additional Li, Li concentration in roots, stems and leaves increased gradually. Compared with the control treatment, 10-15 mg kg^-1 Li addition stimulated the growth of A. venetum and 25 mg kg^-1 Li addition significantly increased the Li concentration in leaves by 80 mg kg^-1. Li application did not decrease TFs, rutin, hyperoside and antioxidant capacity of this medicinal herb. A daily consumption of 10 g Li-biofortified A. venetum leaves (cultivated with 25 mg kg^-1 LiCl) can give 592 μg Li intake and would constitute 59% of the provisional recommended dietary daily intake of Li. Our results showed that Li-biofortified A. venetum leaves can be used as Li-fortified tea to enhance Li supply and to improve human health when it was used as daily drink.

Is Lithium a Micronutrient? From Biological Activity and Epidemiological Observation to Food Fortification

Lithium compounds have been widely used in psychopharmacology, particularly in the treatment of bipolar disorder. Their normothymic and neuroprotective properties when used at high doses have been well established. However, a number of observations suggest that environmentally relevant lithium doses may also exert beneficial health effects, leading to a decrease in the rate of suicides and levels of violence. Despite the fact that this element is not officially considered to be a micronutrient, some authors have suggested provisional recommended intakes set at 1000 μg/day for a 70-kg adult (14.3 μg/kg body weight). The present paper reviews the biological action of lithium, its bioavailability and metabolism, and content in different foodstuffs and water. It also assesses epidemiological data on potential correlations between lithium intake and suicide rate as well as examines the concept of fortifying food with this element as a strategy in the primary prevention of mood disorders and pre-suicidal syndrome.

Correlation of lithium bioaccessibility from tea (Camellia sinensis L.) with tea type and consumption habits

In this study, the total contents, leachability into tea infusions, and bioaccessibility of lithium from black, Earl Grey, and green teas were evaluated by inductively coupled plasma mass spectrometry. Leachabilities were evaluated after infusion for 2, 5, or 10min. Bioaccessibility was determined in vitro under simulated stomach and intestinal digestion conditions. Addition of lemon juice, sugar, or milk for consumption, and calcium, tannic acid, and citric acid as additives were evaluated to determine if they affected bioaccessibility of lithium from black tea. The bioaccessible lithium contributed to 0.01%, 0.02%, and 0.03% of the recommended dietary allowances of lithium for black, Earl Grey, and green tea samples, respectively. These contributions may increase up to 4.4 times or decrease up to seven times with certain additives.

The determination of elements in herbal teas and medicinal plant formulations and their tisanes

Elemental analysis of herbal teas and their tisanes is aimed at assessing their quality and safety in reference to specific food safety regulations and evaluating their nutritional value. This survey is dedicated to atomic spectroscopy and mass spectrometry element detection methods and sample preparation procedures used in elemental analysis of herbal teas and medicinal plant formulations. Referring to original works from the last 15 years, particular attention has been paid to tisane preparation, sample matrix decomposition, calibration and quality assurance of results in elemental analysis of herbal teas by different atomic and mass spectrometry methods. In addition, possible sources of elements in herbal teas and medicinal plant formulations have been discussed.