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Herbal teas are blends based on the plant's roots, root hairs, branch shoots, aromatic parts of leaves, flowers, shells, fruits, or seeds that are prepared by drying aromatic parts in boiling water. Although plant teas are known to have many benefits in terms of health, they are an important threat to human life if they are exposed to some contamination due to misuse or overuse or uncontrolled production. A significant proportion of these exposures constitute heavy metals. The living environment of the plants is polluted with many harmful substances which arise from various sources. Factors such as the development of industry and increasing traffic, pesticides, industrial and household waste increase the heavy metal pollution. Considering the studies evaluating herbal teas in terms of heavy metal contents, it is seen that in herbal teas there are elements naturally found in plants such as Cu, Co, Zn, Mn, Fe and necessary for human health. However, some metals, such as Ni, Pb, Cd, As, Hg, which are poisonous, appear to be present when they reach certain levels. To prevent heavy metal accumulation and health problems caused by it, it is important to avoid heavy metal contamination in stages such as plant collection, production, packaging, storage and storage. If it is thought that the people use these unconsciously and uncontrollably, it is very important to make legal regulations and audits in this area.In this study, adequate quantities of sage tea (salvia officinalis) plants offered for sale in markets, and herbalist in Karaman were taken in sufficient quantities and analyzed by appropriate drying, milling and dissolution processes. The samples were prepared to be 2 parallel for each sample and were solutioned by wet burning method. The concentrations of the determined elements were determined by Flame Atomic Absorption Spectrometry. The amounts of Co, Ni, Cu, Zn, Cd, Mn, Mg, Fe and Ca were determined in all of the foods determined according to the results. Cr was not detected in the samples. Co and Cd exceeded the limits allowed in Europe and in Turkey.It should be noted that these foods can easily be contaminated due to factors such as the physical and chemical structure of the soil, agricultural activities, storage and packaging conditions. Moreover, it is important to consciously consume and make the necessary quality controls not to adversely affect public health.
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