由于国际市场的快速发展,迫切需要评估新型食品的安全性,Ilexguayusa.Guayusa作为凉茶在亚马逊西部已经消费了几个世纪,新的食品法规为具有此类使用历史的新型食品的安全性评估提供了详细的框架。本研究回顾了瓜尤萨的分类法,化学成分,毒理学,民族植物学,和安全使用的历史作为一个强大的新的食品安全评估的关键要素。Guayusa是传统农业系统的产物,在厄瓜多尔有着持续的消费历史。其已知的化学成分似乎对人类健康没有比现有的茶如绿茶或yerbamate更大的风险,虽然我们对瓜乌萨化学概况的理解仍处于起步阶段,需要进一步调查。瓜尤萨的广泛消费与不良反应或产品安全通知的历史无关。生化和植物化学研究对其营养成分进行了分析,代谢物组成,和生物活性,验证瓜柳萨的抗氧化和兴奋剂特性。总之,瓜柳叶有一个有据可查的化学成分和安全使用的历史,这是欧盟授权作为一种新型食品的关键考虑因素。
Due to rapid international market development, there is a strong and urgent need to assess the safety of the novel food, Ilex guayusa. Guayusa has been consumed for centuries in the western Amazon as an herbal tea, and novel food regulation provide a detailed framework for safety assessment of novel foods with such a history of use. This study reviews guayusa\'s taxonomy, chemical composition, toxicology, ethnobotany, and history of safe use as key elements of a robust novel food safety assessment. Guayusa is a product of traditional agricultural systems with a continuous history of consumption in Ecuador. Its known chemical composition appears to present no greater risk to human health than existing teas such as green tea or yerba mate, although our understanding of guayusa\'s chemical profile is still nascent, requiring further investigation. Broad consumption of guayusa is not associated with a history of adverse effects or product safety notifications. Biochemical and phytochemical studies have profiled its nutritional content, metabolite composition, and bioactivity, validating guayusa\'s antioxidant and stimulant properties. In conclusion, guayusa leaves have a well-documented chemical composition and history of safe use, which are key considerations for authorization as a novel food in the EU.