Abstract
In view of a persisting trend to use botanicals and botanical preparations especially in food supplements but also in replacing synthetic additives or flavorings in food, aspects of the safety evaluations of plants and plant-derived components in food are discussed. In addition risk assessment regarding unintentional intake of botanical ingredients via contamination of food with whole plants, plant parts, or their components is addressed. Examples are presented taking the complexity in composition of botanicals and their matrix effects into account. Requirements and principles of present guidelines for the safety evaluation of botanicals and their components for food use, including a presumption of safety approach based on existing knowledge, are outlined. The essentials of relevant regulatory frameworks are summarized, and an outlook on possible future developments is given.
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Dusemund, B. (2020). Risk Assessment of Food Components with Botanical Origin. In: Reichl, FX., Schwenk, M. (eds) Regulatory Toxicology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36206-4_117-2
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DOI: https://doi.org/10.1007/978-3-642-36206-4_117-2
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