Short Review of Extracts of Rosemary as a Food Additive
Journal Title: European Journal of Nutrition & Food Safety - Year 2015, Vol 5, Issue 3
Abstract
Extracts from Rosmarinus officinalis L., more commonly known as rosemary, have been approved for use in the EU as food additive E932 under Regulation 1333/2008 of the European Parliament and the Council. Rosemary extracts are currently widely used to increase shelf life of food products. Rosemary extracts are characterised by two reference antioxidant compounds, carnosol and carnosic acid. This characterization allows for differences in rosemary extracts. Four approved production methods, as described by Commission Regulation 231/2012, produce rosemary extracts with different compositions and antioxidant activity. This results in difficulties to compare scientific data and to assess the safety of approved rosemary extracts. Based on unpublished studies for each of the four approved extract types, EFSA concluded that “the proposed uses and use levels would not be of safety concern“. Yet, gaps in knowledge still exist for the approved extracts as many different rosemary extracts are used in scientific research.
Authors and Affiliations
Paul de Raadt, Sabrina Wirtz, Ellen Vos, Hans Verhagen
Keywords
Related Articles
- EP ID EP350333
- DOI 10.9734/EJNFS/2015/10404
- Views 104
- Downloads 0
An Australian Process that Assesses Country BSE Food Safety Risk
Background: Bovine spongiform encephalopathy (BSE) is a transmissible, fatal neurodegenerative disease of cattle. Recognised in 1986, the disease causes a spongiform degeneration of the neural network in the brain and sp...
Trends in Diet and Exposure to Chemicals in Dutch Children
Aim: This report presents an overview of trends in dietary patterns and exposure to selected chemicals in children aged 0.5-12 years living in the Netherlands, with the aim to get insight in possible trends in exposure o...
Vitamin D [25(OH)D] Deficiency Patients in Prostate Cancer in Latvia
Nowadays the role of vitamin D is not only known to be limited to the maintenance of the bone health, but also to the reduction of the risk for development of many chronic diseases including autoimmune, cardiovascular, a...
Origin of the Recommended Intake of L-Histidine by Infants
Background: In mid-2012, Food Standards Australia New Zealand (FSANZ) received an application to change the Australia New Zealand Food Standards Code so that the minimum L-histidine content of infant formula sold in Aust...
Food Risk Perceptions of Women in Rural and Urban Households- A Study in India
Aims: The current study attempted to examine risk perceptions related to safety of various commonly consumed foods and perceived health hazards associated with such risk perceptions among home food preparers. Study Desi...