Scientific Opinion on the safety and efficacy of naringin when used as a sensory additive for all animal species
Abstract Naringin, a flavanone glycoside, occurs naturally in the pericarp of citrus fruit, and particularly of grapefruit (Citrus paradisii) where it is the predominant flavanoid found and is responsible for the bitter taste associated with the fruit. It is currently listed in the register of flavo...
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2011
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| Acceso en línea: | https://doaj.org/article/1ec5523285044bc5b83e426dd0b23cdd |
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| Sumario: | Abstract Naringin, a flavanone glycoside, occurs naturally in the pericarp of citrus fruit, and particularly of grapefruit (Citrus paradisii) where it is the predominant flavanoid found and is responsible for the bitter taste associated with the fruit. It is currently listed in the register of flavouring substances, allowing its use in food without restriction. Data from chronic oral feeding studies in rats indicated that a use level up to 5 mg naringin/kg complete feed is safe for all animal species with a considerable margin of safety. Based on mammalian data, only transient amounts of residues of naringin and metabolites in animal tissues or products derived from the use of naringin are to be expected. This would represent an insignificant contribution to human exposure. Consequently, the use of naringin in animal nutrition is considered safe for the consumer. No data relevant for assessing user safety was made available. The applicant considers that the additive in the solid form is a possible eye and respiratory irritant. The use of naringin in animal nutrition is not expected to pose a risk for the environment. Since its function in feed is essentially the same as that in food, no further demonstration of efficacy is considered necessary. However, in the absence of data the FEEDAP Panel could not conclude on the safety and efficacy of the product when delivered in water for drinking. In particular, the FEEDAP Panel is concerned about the potential release of the aglycone, the loss of sensory characteristics and the availability of carbohydrate for microbial growth. |
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