dc.contributor.author | Rohloff, Jens | |
dc.contributor.author | Bruzell, Ellen Merete | |
dc.contributor.author | Granum, Berit | |
dc.contributor.author | Hetland, Ragna Bogen | |
dc.contributor.author | Husøy, Trine | |
dc.contributor.author | Wicklund, Trude | |
dc.contributor.author | Steffensen, Inger-Lise | |
dc.date.accessioned | 2017-10-20T06:30:04Z | |
dc.date.available | 2017-10-20T06:30:04Z | |
dc.date.created | 2017-10-19T10:52:58Z | |
dc.date.issued | 2016 | |
dc.identifier.isbn | 978-82-8259-221-5 | |
dc.identifier.uri | http://hdl.handle.net/11250/2461133 | |
dc.description.abstract | The Norwegian Scientific Committee for Food Safety (VKM) has, at the request of the Norwegian Food Safety Authority, assessed the risk of intake of 1.5 mg/day of piperine ((E,E)-piperine) in food supplements. Piperine is a naturally occurring alkaloid which is the major pungent compound found in spices like black pepper (Piper nigrum L.) and long peppers (Piper longum L.). Using the MOE approach, for a daily intake of 1.5 mg piperine from food supplements and a NOAEL of 5 mg/kg bw per day based on a 90-day toxicity study in rats, the MOE values are 145, 204 and 234 for children (10 to <14 years), adolescents (14 to <18 years) and adults (≥18 years), respectively. Thus, the MOE values are above 100 for all age groups.
VKM concludes that it is unlikely that a daily dose of 1.5 mg piperine from food supplements causes adverse health effects in children (10 to <14 years), adolescents (14 to <18 years) and adults (≥18 years). | nb_NO |
dc.language.iso | eng | nb_NO |
dc.publisher | Norwegian Scientific Committee for Food Safety (VKM) | nb_NO |
dc.relation.ispartof | VKM Report | |
dc.relation.ispartofseries | VKM Report; | |
dc.relation.uri | https://vkm.no/download/18.645b840415d03a2fe8f25ff2/1502802968337/08fcbfacc1.pdf | |
dc.title | Risk assessment of "other substances" – Piperine. Opinion of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics of the Norwegian Scientific Committee for Food Safety | nb_NO |
dc.type | Research report | nb_NO |
dc.description.version | publishedVersion | nb_NO |
dc.source.pagenumber | 43 | nb_NO |
dc.source.issue | 2016:31 | nb_NO |
dc.identifier.cristin | 1505827 | |
cristin.unitcode | 194,66,10,0 | |
cristin.unitname | Institutt for biologi | |
cristin.ispublished | true | |
cristin.fulltext | original | |