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I. History:
Comfrey has been cultivated since about 400 BC as a healing herb. The word comfrey, derived from the Latin word for "grow together", reflects the early uses of this plant. Greeks and Romans used comfrey to stop heavy bleeding, treat bronchial problems, and heal wounds and broken bones.
Poultices were made for external wounds.
Although comfrey has been used as a food crop, and as a forage crop, in the past 20 years scientific studies reported that comfrey may be carcinogenic, since it appeared to cause liver damage and cancerous tumors in rats. Comfrey-pepsin capsules, which are sold as a digestive aid in herbal and health-food stores in the USA, have been analyzed and found to contain pyrrolizidine alkaloids. These alkaloids cause liver damage in people and are a potential carcinogen. Huxtable et al. (1986) cited cases of hepatic veno-occlusive disease that were produced by using these capsules. These reports have temporarily restricted development of comfrey as a food crop.
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