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| Title: | Metal Content in Valeriana officinalis L. Root Commercialized in a Spanish Region (Tenerife, Canary Islands) | Authors: | Jaudenes Marrero, Juan R. Gutierrez Fernandez, Angel Morales Marrero, Chaxiraxi Rubio, Carmen Paz Montelongo, Soraya Alejandro Vega, Samuel Bustill -Alfaro, Ramon A. Munoz De Hardisson, Arturo Carrascosa Iruzubieta, Conrado Javier Abdala Kuri, Susana Pena Vera, Adama Devora Gutierrez, Sandra Alberto Armas, Daida |
UNESCO Clasification: | 3309 Tecnología de los alimentos | Keywords: | Toxic Heavy-Metals Scientific Opinion Anxiety Disorders Medicinal-Plants Efsa Panel, et al |
Issue Date: | 2026 | Journal: | Foods | Abstract: | One of the most popular food supplements among the Canary population for the treatment of insomnia and mild anxiety is Valeriana officinalis L. (valerian), whose organ of use is the root. However, this plant is susceptible to the accumulation of certain metals, and a daily multi-dose treatment may be a dosage indication/regimen as multidose therapy. Therefore, there is an interest in determining its content of metals (Cd, Pb, Al, Cr, Cu, Li, Ni, Sr, Mo, Zn, Co, Fe, B, Mn, V, Ba, K, Na, Mg, Ca) to establish the possible toxicological risk of its consumption. The concentrations were determined by inductively coupled plasma optical emission spectrometry (ICP-OES) in a total of 23 samples (8 fragmented, 7 crushed, 8 pulverized). The Cd limit set by the European Pharmacopoeia (0.1 mg/kg) is more than doubled in six samples. The results showed that Pinisan (0.11 mg/kg), the EnRelax (R) pill (0.12 mg/kg), the EnRelax (R) infuser (0.13 mg/kg), Kneipp (0.15 mg/kg), Milvus (0.16 mg/kg) and one of the market samples (0.23 mg/kg) all exceed this parameter. However, the use of valerian root as a herbal plant or food supplement at therapeutic doses and in all studied dosages does not pose a toxicological risk based on the Estimated Daily Intake (EDI) of metals. | URI: | https://accedacris.ulpgc.es/jspui/handle/10553/161385 | ISSN: | 2304-8158 | DOI: | 10.3390/foods15050958 | Source: | Foods[ISSN2304-8158],v. 15 (5), (Marzo 2026) |
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