학술논문
Safety of ashitaba sap as a Novel food pursuant to Regulation (EU) 2015/2283
Document Type
article
Author
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)
Subject
Language
English
ISSN
1831-4732
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 (