For example, IARC evaluated methyleugenol as possibly carcinogenic to humans (Group 2B). However, it occurs naturally in a variety of spices and herbs, including basil and tarragon.
In European Union, Regulation EC 1334/2008 establishes substances which shall not be added as such to food and maximum levels of certain substances, naturally present (Annex III). For example, the maximum level of methyleugenol is 20 mg/kg dairy products.
However, how do we estimate the risk of eating basil leaves (or other plants)?
http://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32008R1334&rid=3
As far as methyl eugenol is concerned, it is not present in many of the basil types as a major compound. Eugenol which is also found in clove, cinnamon etc. is present in certain basils such as Ocimum sanctum (sacred/holy basil), Ocimum gratissimum (shrubby basil) etc. Our Institute has identified an Ocimum sanctum purple stemmed chemotype rich in methyl eugenol.
As far as protocols are concerned WHO provides guidelines for various diseases and the techniques for evaluating products for treating these diseases.
Thanks a lot.
Although methyleugenol is not present in many of the basil types as a major compound, it is still present as minor compound. Therefore, there is a human exposure to possible carcinogenic compounds.
Personally, I would also consider the historical use as source of information for the risk assessment, however other scientists point out the flawed approach. Two main points arise with the historical approach: 1) chemotype`s composition unknown; 2) only some biological endpoints detected (dead or injury).
Maybe, also national agencies or specific research projects are involved in the issue.
- Badges
- Science topic
- Similar topics
- Correction