Do Ceu Costa M.,Sociedade Portuguesa de Fitoquimica e Fitoterapia SPFito |
Do Ceu Costa M.,University of Madeira |
Nogueira T.,Sociedade Portuguesa de Fitoquimica e Fitoterapia SPFito |
Ferreira H.P.,Sociedade Portuguesa de Fitoquimica e Fitoterapia SPFito |
Martins A.P.,University of Coimbra
Revista de Fitoterapia | Year: 2010
The dietary supplements play an increasingly important role in feeding. In this context, the medicinal use of plants for the treatment and prevention of diseases is common among ordinary people. Perceived by a common citizen as useful both in the prophylaxis and for the treatment of diseases, the Phytotherapy continues to drive the interest which has always characterized the field since ancient times. There are plants known as nutrients, or used in culinary, and which may exhibit medicinal properties simultaneously, a matter that depends not only in the type of use but also in the ingested quantities. When we go case by case, we find, in the XXI century, that our knowledge about the benefits of the use of plants in foods, after all, is limited, so it is important to stimulate the international efforts in research as well the regulatory agencies activities. In this paper we analyze the most recent guidelines published by the European Food Safety Authority (EFSA) on health claims related to the use of plants in food, and also the international framework, with a brief summary of the rules applied by the Food & Drug Administration (FDA) and the Therapeutic Goods Administration (TGA).