Sassafras tea, brewed traditionally from the root bark of the Sassafras albidum tree, has a long history of use in North America. It was valued for its distinctive earthy and citrusy flavor, and was a popular ingredient in the original recipes for root beer. Indigenous communities and early European settlers sometimes regarded it as a restorative tonic. The safety of consuming this traditional preparation is now debated, depending heavily on the concentration of a specific naturally occurring chemical compound.
Safrole The Compound of Concern
The reason for the safety concern lies in Safrole, an organic compound classified as an alkenylbenzene, which is a major constituent of the sassafras root bark and its extracted oil. Sassafras oil, the concentrated essence of the root, can contain a high percentage of Safrole, often ranging from 80% to 90% by volume. Studies in experimental animals show that Safrole is reasonably anticipated to be a human carcinogen, based on its ability to cause liver tumors in rodents.
The mechanism of toxicity involves a metabolic activation process within the liver after ingestion. Safrole is not toxic in its original form but is converted by cytochrome P450 enzymes, such as CYP2A6, into 1′-hydroxy-safrole, which is a proximate carcinogen. This metabolite is further processed through sulfation into the highly reactive 1′-sulfooxy-safrole. The ultimate carcinogen then binds to DNA, forming adducts that can initiate genotoxic damage and ultimately lead to cancer.
A single cup of strong, traditionally brewed sassafras tea made from the root bark is reported to contain a substantial amount of Safrole, potentially up to 200 milligrams. This quantity can be four times the dosage that research suggests is potentially hazardous if consumed regularly.
Federal Regulatory Status
The health risks associated with Safrole led to significant regulatory action in the United States, which largely removed traditional sassafras products from the commercial market. The U.S. Food and Drug Administration (FDA) banned the use of sassafras oil and any product containing added Safrole as a food additive in 1960. This ban was enforced under the Delaney Clause, which prohibits the use of food additives found to induce cancer in humans or animals.
The FDA determined that any food, such as traditional sassafras tea, intended solely or primarily as a vehicle for imparting Safrole, is considered adulterated. This regulation specifically prohibits the commercial sale of sassafras root bark for the purpose of brewing tea. The regulatory actions were a direct response to the evidence of rodent carcinogenicity.
The regulation extends to Safrole derivatives like isosafrole and dihydrosafrole, ensuring a comprehensive prohibition on these related flavoring compounds. This explains why the traditional, full-strength sassafras tea is not a common product found on grocery store shelves today.
Safrole-Free Tea Options
Modern commercial products that feature sassafras flavor have circumvented the regulatory issues by removing the problematic compound. The current legal status allows for the use of sassafras in food, provided the final product contains less than 0.1% Safrole. This is achieved through a process called de-safroling, where the volatile oil is treated to distill and remove the Safrole component, leaving behind a safe extract.
These Safrole-free natural extracts are used in contemporary commercial root beer and sassafras teas to provide the characteristic flavor without the associated health risk. Consumers can also find products that utilize artificial sassafras flavorings, which chemically mimic the taste profile but contain no actual Safrole from the plant.
To ensure a product is safe, consumers should verify the labeling on commercially available sassafras products. Reputable manufacturers will clearly indicate that the product uses “Safrole-free sassafras extract” or “sassafras flavor.” The safe alternatives allow for the enjoyment of the distinctive sassafras taste.