Safety of ashitaba sap as a Novel food pursuant to Regulation (EU) 2015/2283

Authors :: EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA)
Dominique Turck
Torsten Bohn
Jacqueline Castenmiller
Stefaan De Henauw
Karen Ildico Hirsch‐Ernst
Alexandre Maciuk
Inge Mangelsdorf
Harry J. McArdle
Androniki Naska
Kristina Pentieva
Alfonso Siani
Frank Thies
Sophia Tsabouri
Marco Vinceti
Margarita Aguilera‐Gómez
Francesco Cubadda
Thomas Frenzel
Marina Heinonen
Miguel Prieto Maradona
Monika Neuhäuser‐Berthold
Morten Poulsen
Josef Rudolf Schlatter
Alexandros Siskos
Henk vanLoveren
Maria Glymenaki
Eirini Kouloura
Helle Katrine Knutsen
Source :: EFSA Journal, Vol 22, Iss 3, Pp n/a-n/a (2024)
Publication Year :: 2024
Publisher :: Wiley, 2024.
Abstract: Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on ashitaba sap as a novel food (NF) pursuant to Regulation (EU) 2015/2283. Ashitaba sap is collected from harvested stems of Angelica keiskei plants. The principal constituents of the sap with regard to the safety assessment are chalcones (1%–2.25%) and furanocoumarins (

Subjects :: Angelica keiskei
ashitaba
food supplement
novel foods
safety
Nutrition. Foods and food supply
TX341-641
Chemical technology
TP1-1185

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