Viagra ingredient found in some dietary supplements

To protect consumers from taking something without their knowledge, scientists have developed a new technique to determine what secret ingredients could be lurking in dietary supplements.
To lose weight, boost energy or soothe nerves, many consumers turn to dietary supplements, the researchers said.
However, some of these products contain undeclared substances, they said.
In order to protect consumers from taking something without their knowledge, scientists have now developed a technique to determine what secret ingredients could be lurking in these supplements.
In the study, they reported a new approach which helped them find the active Viagra ingredient and other synthetic designer compounds in various products.

Dietary supplements can appear to be a healthful option for treating certain health conditions. Their labels list herbs or other natural ingredients that consumers assume are safe to take, the researchers said.

However, over the past several years, regulators have detected prohibited substances in some of these products that are not included on the labels, researchers said.
The drug sibutramine is one of these substances, the researchers claimed. It was once approved for weight loss but was later withdrawn after concerns arose that the medication could increase the risk of heart attacks.
To catch supplements spiked with sibutramine and other undeclared substances, Bin Guo, from Hunan Normal University in China and colleagues came up with a strategy.

Using an advanced liquid chromatography - mass spectrometry screening procedure, the researchers tested more than 100 syrups, capsules and other types of supplements purchased in markets in China and on online portals.
The products' labels claimed benefits from blood pressure reduction to enhanced sexual performance.
Their approach successfully detected a wide range of targeted adulterants - including sibutramine and sildenafil, the active ingredient in Viagra - and other unexpected drug compounds.
The study was published in the Journal of Agricultural and Food Chemistry.