The Herbal Bear's Blog: Elderberry - An Herb for Flu Season

Elderberry - An Herb for Flu Season

Elderberry (Sambucus canadensis, Sambucus nigra)
By Ursula Basch
Herbal Bear School of Botanical Medicine

Elderberries have been used as an herbal remedy for centuries. Widely used in North America, Europe, Western Asia, and North Africa, Elderberry is used for its antioxidant activity to boost the immune system, for coughs, colds, flu, bacterial and viral infections. In a placebo-controlled double-blind study, Elderberry was shown to be effective for treating Influenza B.1 with the result that those who took elderberry juice reported less severe symptoms and felt better much faster than those who did not.

A recent study in 2009 2 showed that Elderberry extract inhibited Human Influenza A (H1N1) infection. Flavonoids from the Elderberry extract bind to H1N1 virions and, when bound, block the ability of the viruses to infect host cells.

Elderberries contain organic pigments, tannin, amino acids, carotenoids, flavonoids, sugar, rutin, viburnic acid, vitaman A and B and a large amount of vitamin C. Elderberry anthocyanins enhance immune function by boosting the production of cytokines. Cytokines act as messengers in the immune system to help regulate immune response, helping to defend the body against disease. The anthocyanins found in elderberries possess appreciably more antioxidant capacity than either vitamin E or vitamin C 3.

Elderberries are also mildly laxative, diuretic, and diaphoretic. Flavonoids, including quercetin, are believed to account for the therapeutic actions of the elderberry flowers and berries. According to test tube studies these flavonoids include anthocyanins that are powerful antioxidants and protect cells against damage.

1. J Alt Compl Mod 1995: 1:361-69
2. Phytochemistry. 2009 Jul;70(10):1255-61. Epub 2009 Aug 12.Elderberry flavonoids bind to and prevent H1N1 infection in vitro.
3. Youdim KA, Martin A, Joseph JA. Incorporation of the elderberry anthocyanins by endothelial cells increases protection against oxidative stress.

Making Elderberry Syrup
Makes 1 quart

Make sure the cookware you're using is made of stainless steel. If you use an aluminum or enamel the juice from the elderberries will stain the cookware purple.

Ingedients:
2-pounds elderberries - be sure to remove all woody stems.
4 cups water
2½ cups sugar
1 tsp. freshly-squeezed lemon juice

Method:
1. Place the elderberries in a large, stainelss steel pot with the water. Bring to a boil and then reduce heat to a simer and cook for 15-20 minutes, until tender and soft.

2. Pass through a food mill or a sine mesh strainer and discard the skins.

3. Pour the juice back into the pot, add sugar, and cook at a low boil over moderate heat for 15 minutes, until the syrup has thickened. Add a spritz of lemon juice. Cool completely.

4. Pour into a bottle or jar and store in the refrigerator.

Elderberry Syrup is delicious used over pancakes, waffles or added to plain yogurt.

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