Culinary Spice Plants in Dietary Supplement Products and Tested in Clinical Trials

• Published in: Advances in nutrition (Bethesda, Md.) Vol. 7; no. 2; pp. 343 - 348
• Main Authors: Saldanha, Leila G, Dwyer, Johanna T, Betz, Joseph M
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.03.2016; American Society for Nutrition
• Subjects: biomass; botanicals; cayenne; chemical constituents of plants; cinnamon; clinical trials; Clinical Trials as Topic; clinicaltrials.gov; common names; culinary spice plants; Data Accuracy; Databases, Factual - standards; dietary ingredients; dietary supplements; Dietary Supplements - adverse effects; Dietary Supplements - analysis; DSLD; Food Labeling - standards; garlic; ginger; Humans; ingredients; Internet; National Institutes of Health (U.S.); nutritional support; pepper; plant anatomy; Plant Preparations - adverse effects; Plant Preparations - chemistry; Plants, Edible - adverse effects; Plants, Edible - chemistry; Reviews; rosemary; Serving Size; Spices - adverse effects; Spices - analysis; turmeric; United States; United States Food and Drug Administration; Voluntary Programs; United States; dietary ingredients; CS; culinary spice plants; NDI; botanicals; DSLD; CSV; dietary supplements; clinicaltrials.gov; DS

Dried plant parts used as culinary spices (CSs) in food are permitted as dietary ingredients in dietary supplements (DSs) within certain constraints in the United States. We reviewed the amounts, forms, and nutritional support (structure/function) claims of DSs that contain CS plants listed in the D...