Why has man, since prehistoric times, sought to surround himself with color? Where did he find the material in nature to meet a need so deep-rooted in his soul?

The art of extracting colors from natural resources has roots that go back to the dawn of mankind, but with the advent of synthetic dyes – which are cheaper and more versatile – the knowledge associated with this practice was in danger of being lost.

Read on to discover the history of natural dyes and the most commonly used plants!

Dyeing plants: a millenarian history

Dyeing and painting with natural pigments dates back to the origins of mankind; humans have always drawn the necessary raw materials from a wide variety of plants, as well as from the animal kingdom (e.g. molluscs and insects) and minerals. For millennia, the production of natural dyes has been spreading thanks to their use for ritual, decorative, cosmetic and food purposes.

Since prehistoric times, different colors have taken on several symbolic, religious, aesthetic and social meanings; cave paintings dating back to that distant era have been found on practically every continent; indeed, psychology teaches us that colors stimulate the human mind by arousing emotions.

In ancient times, dyeing plants have been of enormous importance for the development of economy and technology, as well as in cultural exchanges. Some of them have been cultivated and traded since ancient times, becoming important factors in economic growth and significantly influencing the development of entire areas for many centuries. 

For example, woad (Isatis tinctoria L.), already known to the Romans and widespread throughout central and northern Italy, was a source of a blue pigment, obtained from the leaves, very appreciated both as a pictorial color and for dyeing fabrics. This later became the color of ‘Genoa blue’ fabric, or ‘blue jeans’, commonly used for making work clothes, as is also testified by an anonymous 17th century painter from Lombardy, the Master of the Blue Jeans. However, starting around the same time, woad was gradually replaced by Asian indigo (obtained from Indigofera tinctoria L.), which was much cheaper, to the detriment of many local economies.

Nevertheless, the collapse of the natural dye market occurred at the beginning of the 20th century, due to the spread of synthetic dyes, which were more economical and stable; however, there has been a rediscovery of natural dyes in recent times.

Dyeing plants: how are they used?

Plant dyeing is a process that involves first extracting the pigment from the plant and then applying it to a support such as paper, fabric, wood, clay or leather; the extraction methods depend on the part of the plant used. 

Pigments are extracted from most plants through maceration and decoction in water; the shade of the colors obtained depends on the individual species, as we will see from the list of the main dyeing plants.

Almost all plant dyes require adequate treatment of the substrate to allow them to penetrate and adhere stably.

What are the advantages of using dye plants?

With the advent of synthetic dyes, the practice of natural dyeing has increasingly been limited to specific contexts, such as handicrafts and textiles.

In recent years, however, there has been a growing interest in dyeing plants and natural dyes. This is due, on the one hand, to an increased public interest in all things natural and, on the other hand, to a concern for human health and the environment, mainly linked to the pollution caused by synthetic dyes and the industrial processes in which they are used, especially in the textile sector.

In contrast, dyes of natural origin offer greater safety of use, as well as possessing functional properties that can be added to the substrate, such as antioxidant, antimicrobial and UV-protection properties.

It is well known that botanicals can also be used as ‘green’ raw materials in industry and in the restoration of works of art. Read more in our article.

Dyeing plants: the best known and most used

There are over a thousand botanical species classified as dyeing plants, the most famous of which are:

• Alkanet, Alkanna tinctoria (L.) Tausch, an evergreen shrub from whose roots a red dye substance, alcannin (a naphthoquinone), is obtained;
• Madder, Rubia tinctorum L., from whose roots ‘garanza red’ or ‘alizarin red’ is obtained;
• Safflower, Carthamus tinctorius L., from the anthers of which (a part of the flower) dyes, based on flavonoids, are obtained that are used to give various shades of red; 
• Turmeric, Curcuma longa L., the well-known spice used as a yellow-orange dye;
• Saffron, Crocus sativus L., from whose precious stigmas (also a part of the flower) a yellow-orange dye, based on carotenoids, is obtained;
• Lesser broom, Genista tinctoria L., whose isoflavones, present in all its parts, give rise to a chick yellow dye;
• Walnut husk (the pulp surrounding the walnut fruit), Juglans regia L., the dye of which has characteristic brown shades due to tannins, flavonoids and juglone;
• Woad, Isatis tinctoria L., a plant similar to broccoli, from which a blue pigment (indigo, an indole-type nitrogenous dye) is obtained;
• True Indigo, Indigofera tinctoria L., an Indian shrub from which the pigment of the same name is extracted.

In conclusion, dyeing plants represent a precious, centuries-old tradition that is experiencing a renaissance as a sustainable and environmentally friendly solution for safe and biodegradable natural dyes. A benefit for us and the planet.

In March, the European Commission launched a public consultation in order to receive comments in relation to a proposal aimed at introducing maximum levels of nickel in foodstuffs; at present, nickel is not regulated by Regulation (EC) 1881/2006, now replaced by Regulation (EU) 915/2023, which comes into force on 25/05/2023.

As early as 2020, EFSA (the European Food Safety Authority) expressed concern about the presence of nickel in food and drinking water, with potential risks to public health.

The European Commission therefore recommended that Member States promote data collection on nickel levels in food, including food supplements.

Limits for nickel have already been set for cosmetics, but what are the consequences of an excessive nickel intake through the diet? Which foods are affected? And what measures have we at EPO decided to take for our extracts?

Nickel: what it is and where it is found

Nickel is a heavy metal that is quite ubiquitous in nature; similar in appearance to silver, it is used in many metal alloys, which is why it is found in many everyday objects, such as: 

• Costume jewellery and accessories, such as glasses and belts etc.;
• Keys and coins;
• Detergents, soaps and cosmetics;
• Kitchen utensils, such as pots and pans and crockery.

For all those objects that come into direct contact with the skin, already Regulation (EC) 1907/2006 REACH (Annex XVII, point 27) has introduced restrictions to limit the release of the metal.

However, nickel can also be found in drinking water and, in minute quantities, in food, especially in chocolate, oilseeds, cereals, some vegetables (such as tomatoes, spinach, asparagus, brassica vegetables), some fresh and dried fruits, seaweed, crustaceans and seafood.

Nickel allergy and intolerance: what are the health risks?

Like all allergies, nickel allergy consists of an excessive immune response to this metal. 

In predisposed individuals, nickel can in fact provoke a reaction, usually after prolonged or repeated exposure to objects containing it, characterised by contact dermatitis, but also systemic symptoms such as urticaria, eczema and itching.

For this reason, the current cosmetics regulation places nickel in Annex II, i.e. among the banned substances, but also introduces the apparently contradictory concept of ‘technically unavoidable in good manufacturing practice‘; therefore the presence of nickel traces can be tolerated if the cosmetic product has been assessed as safe as a whole. In Italy, the Istituto Superiore di Sanità  has set a maximum threshold of 10 ppm for cosmetic formulations.

However, nickel is also a microelement used by our body as a cofactor for several enzymes involved in many metabolic pathways; for healthy adults, the daily intake should be 100 micrograms, generally achieved by the diet; excessive nickel intake can lead to skin rash, gastrointestinal problems, bloating, headache and dizziness, respiratory problems and chest pains.

Measures taken by EPO

Following the attention paid by the European Commission to possible levels of nickel contamination in food, EPO immediately started a data collection, which will continue for the three-year period 2024-2026.

This data gathering is useful to obtain information on possible critical issues and establish a subsequent control plan, with a view to meeting any future regulatory requirements. Although botanicals are not explicitly mentioned in the European Commission’s proposal, the maximum limit considered will be 1 ppm.

In conclusion, in view of the future restrictions proposed by the European Commission, EPO is already taking measures to ensure the safety of its products and will carry out a three-year monitoring of the botanical raw materials considered to be at the highest risk of environmental contamination.

As always, we are available to support our customers if they have any doubts or need more information on the new proposal (qualityassurance@eposrl.com).

The arrival of fine weather entices us to spend more time outdoors, but for seasonal allergy sufferers, even a simple walk in the park can turn into the worst nightmare. Allergies are among the most prevalent chronic diseases worldwide; according to the Italian National Institute of Health (ISS), the prevalence of allergic rhinitis is steadily increasing: in Europe, it is estimated at between 10 and 20 per cent. 

Living with the symptoms can be critical, but there are some plant extracts that can help alleviate the discomfort of seasonal allergies – let’s find out what they are.

Allergy: all the fault of histamine

Seasonal allergies are caused by an overreaction of the immune system to substances in the environment called allergens (such as pollen, for example), which are completely harmless to normal individuals. Upon inhalation or direct contact, the immune system releases mediators, including histamine, a nitrogenous compound that causes allergic symptoms and inflammatory reactions. 

Seasonal allergies, also known by the somewhat misleading term ‘hay fever’, only occur at a certain time of year, most frequently in spring, when the allergens that trigger them are present in the air. Usually the allergic reaction affects the mucous membranes of the nose (allergic rhinitis) or the eyes and periocular areas (allergic conjunctivitis), with typical symptoms such as nasal discharge, congestion, sneezing, tearing and itching. In severe cases, it can exacerbate other pre-existing allergic conditions, such as asthma.

Climate change and seasonal allergies

Pollen allergies are on the rise throughout Europe, which cannot be justified by changes in the genetics, health conditions or lifestyle of its population alone. It has long been known that climate change has a negative impact on seasonal allergies. A recent study examined this very phenomenon.

In fact, climate change causes modifications in the biological cycles of plants, with negative repercussions on the human immune system. Some examples are: earlier flowering and consequently longer pollen seasons, increased pollen concentration due to global warming and increased availability of carbon dioxide, and the spread of allergenic plants to regions that were previously climatically unfavourable. It is also known that particularly frequent and intense spring and summer thunderstorms cause pollen grains to break up, releasing small allergenic particles that can cause serious respiratory problems in predisposed persons.

Natural remedies to fight seasonal allergies

What can we do so that we are not unprepared when trees and plants start to flower? There are essentially two strategies to fight allergies: 

• reduce contact with the allergen (when known and if possible);
• reduce hypersensitivity.

Usually, antihistamines or decongestants are used, but many botanicals have also traditionally been used to relieve allergies by virtue of their anti-inflammatory, decongestant, expectorant, antimicrobial and immunomodulatory properties. 

It is important to remember, however, that the extracts themselves can trigger allergic reactions in predisposed subjects, so the use of plants and plant extracts should always be supervised by a physician and in any case limited to moderate episodes.

Let’s see which are the main plants useful in seasonal allergies:

• Nettle leaf: the use of nettle as a medicinal plant dates back as far as Dioscorides (1st century AD) and its traditional use as an anti-allergic in hay fever, asthma and skin itching is well documented. In addition, it favours the body’s physiological purifying functions, the drainage of body fluids and the functionality of the upper respiratory tract.
• Ribes Nigrum (gemmotherapy extract): Ribes Nigrum or blackcurrant has a special action: it stimulates the adrenal cortex to produce corticosteroids and is effective against all types of allergies. It is used for skin and respiratory allergies and is especially indicated for allergic and chronic rhinitis, asthma, bronchitis, laryngitis, pharyngitis, dermatitis and conjunctivitis. Therefore useful for the well-being of the nose and throat.
• Elderflower: Black elder is a valuable remedy for all respiratory problems. It has an anti-inflammatory and decongestant effect and is traditionally used in allergic rhinitis. It also has a diaphoretic action, useful in febrile states. The immunomodulating properties of the flowers and berries are still being studied.
• Marshmallow root: Marshmallow is a classic emollient plant, traditionally used to soothe inflamed mucous membranes, particularly those of the respiratory tract. Its use in coughs is reported by Theophrastus (4th century BC).

We also mention other plant and spice extracts that may be useful for this purpose, such as agrimony, chamomile, echinacea purpurea, erysimum, plantain, thymus vulgaris, mullein and the roots of turmeric, liquorice and ginger.

Visit the download area to obtain our catalogue and information materials on these and other plant extracts.

On August 5th, 2022, the European Commission issued the new EU Regulation 2022/1370, updating the previous EC Regulation 1881/2006, and amended the list of foodstuffs that contribute to human exposure to ochratoxin A.

Underlying this decision is concern about the intake of foodstuffs, contaminated with this mycotoxin, in quantities potentially dangerous to human health.

Read on to find out about the consequences of EU Regulation 2022/1370 and the measures we at EPO have decided to take for our extracts.

Ochratoxin A: what is it and what are the health risks?

The presence of ochratoxin A (OTA) in food is a growing public health concern. In this context, the European Food Safety Authority – EFSA has recently published a scientific opinion on the genotoxicity and carcinogenicity of OTA, showing how important it is to closely monitor this mycotoxin. 

But where does it come from and what are the risks of its consumption?

Ochratoxin A is produced naturally by certain species of fungi in the Aspergillus and Penicillium genus, which can contaminate food products such as cereals, coffee, sultanas, dried fruit, wine, spices, herbs and roots (such as liquorice). This mycotoxin is formed during sun-drying and storage of the crop.

Back in 2020, EFSA had already published a scientific opinion on the public health risks associated with the presence of OTA in food, as new data had emerged regarding its genotoxicity, i.e. its ability to directly damage DNA, the genetic material of cells, in addition to its previously known carcinogenic effects, especially on the kidney.

The expert panel also calculated the so-called margin of exposure (MOE), a tool used by risk assessors to analyse possible safety concerns arising from the presence of genotoxic and carcinogenic substances in food.

These assessments were used by the European Commission to decide the maximum levels of OTAs allowed in food. The new regulation, in fact, replaces entry 2.2 of the Annex to Regulation (EC) No 1881/2006, Section 2. It is, therefore, a matter of:

• Introducing limits for products not previously regulated, such as dried herbs and certain roots used for infusions or as coffee substitutes
• Extension of its application in the case of certain categories, such as all dried fruits
• Lowering the limits for some products, such as coffee, both roasted and soluble.

How does the new EU Regulation apply to botanicals?

The new EU Regulation 2022/1370 came into force on 1 January 2023, with the exclusion of products legally placed on the market before that date and up to their date of minimum durability or use-by-date. The foodstuffs that concern us closely are liquorice, dried herbs and certain ingredients for herbal infusions, as they are mentioned in the Annex (categories 2.2.15, 2.2.16 and 2.2.17).

However, after discussions with trade associations and the Ministry of Health, it would appear that this EU regulation is not strictly applicable to herbal raw materials and extracts produced from them. A dialogue with the authorities is still open in order to clarify this position.

EPO measures in the light of the new EU Regulation

In spite of this, since the end of 2020 EPO has decided to implement a self-control plan to monitor OTA levels in dried herbs, focusing mainly on roots, seeds and rhizomes, i.e. the parts of plants most at risk of contamination.  Data collected so far have detected the presence of OTA, but always below legal limits, including those of the new regulation. High-risk herbs will continue to be tested every three years to ensure their safety.

EPO has also revised the technical specifications of its herbal raw materials and requires suppliers to adapt and pay attention to the limits specified in category 2.2.16 (dried herbs).

In conclusion, in spite of the restrictions introduced by the new EU regulation, EPO has taken measures to ensure the safety of its products and has activated constant monitoring of herbal raw materials and extracts derived from them.

We remain available to activate a fruitful exchange of information between all parties involved and to support our customers in case of doubts or if more information on the new regulation is needed (qualityassurance@eposrl.com).

The use of botanicals as “green” raw materials in industry and art restoration is part of the growing focus on the environment and the use of “eco-friendly” strategies, in line with the challenges of the UN 2030 Agenda.

Since the dawn of mankind, medicinal plants have been used to improve the health of humans and animals. However, botanicals can also be used in contexts other than nutraceuticals; many industries are moving in this direction, introducing plant extracts in their processing or as a support to them. 

But what are their uses? Why can they be considered green? And most importantly, what is the advantage of their use? Read on to find out!

What are botanicals and what are their properties

Plants are a veritable treasure chest of biochemical compounds, that can be divided into two categories:

• primary or general metabolites, such as chlorophyll, proteins, lipids and sugars, produced by all plants and necessary for the survival of the cells themselves;
• secondary or specialized metabolites, consisting mainly of terpenes, alkaloids and phenols, which are synthesized in the plant through specialized and species-specific (i.e., characteristic of a plant species) metabolic pathways; the latter play a protective function in the plant against microorganisms or physical and chemical damage, but also deter or attract higher animals.

Because of the inherent characteristics of plants, these organic compounds, which we find in extracts or botanicals, are biodegradable, environmentally friendly, and renewable.

The industrial use of botanicals is due not only to their biocidal properties, that is essentially antimicrobial, but also because of their anti-corrosive, anti-fouling, and UV-shielding capacity.

The use of plant extracts in the marine industry

Among the industrial applications of plant extracts, the case of marine industry is worth mentioning. Indeed, plant extracts can play an important role in combating the phenomenon of biofouling, that is the formation of biofilm on surfaces immersed in water, such as those of boats, marine structures, pipelines and boats. The formation of this biofilm – which is caused by organisms such as viruses, bacteria, microalgae, fungi and protozoa – has a huge cost in terms of maintenance and repair of the surfaces involved, not to mention the increase in harmful gas emissions due to the increased fuel consumption for weighing down the boats on which the organic material accumulates.

The use of natural antifouling can help control this problem without resorting to toxic agents, such as tributyltin, that have negative impacts on aquatic life. Some phenols, glucosinolates and flavonoids have shown great promise in this area.

Plant extracts as bioactive compounds in food packaging

Some plant matrices such as leaves, flowers, fruits, seeds and oils are known to be natural sources of antioxidant and non-toxic antimicrobial molecules, environmentally friendly and safe. For this reason, as an alternative to chemical and artificial food additives, the study of plant extracts as natural bioactive compounds in food packaging and edible coatings to extend the shelf life of products is becoming increasingly popular.

Essential oils and extracts of some tropical plants have been experimented in this field.

Plant extracts: an effective alternative for cultural heritage restoration

Another somewhat interesting panorama is that related to the biodeterioration of artworks, caused by fungi, bacteria and other biological agents that threaten their preservation. In fact, many chemicals used in restoration can be dangerous to artworks, to the health of restorers and even to the environment. For this reason, alternative restoration techniques based on natural products have been experimented for some years. Research focuses on certain essential oils and extracts with antibacterial, antifungal, anti-adhesive and antioxidant properties that can effectively counteract the decay of artworks. 

For example, a work preserved at the Uffizi in Florence was restored, using a mixture of bitter orange hydrolate and cinnamon bark essential oil for the first time; it is Il Silenzio by Jacopo Zucchi and this innovative technique allowed to remove fungal contamination from the painting with an excellent result.

Thyme (Thymus vulgaris) has also been shown to counteract wood deterioration caused by bacteria, fungi and insects in artworks, as in the case of a wood sculpture belonging to the Sogo Bò collection of the “Pasqualino Noto” International Museum of Puppets in Palermo.

On the latter topic, you can read the study that EPO collaborated on: Thymus vulgaris Essential Oil and Hydro-Alcoholic Solutions to Counteract Wooden Artwork Microbial Colonization.

A new European Union regulation limits the amount of green tea extract containing epigallocatechin gallate (EGCG) that can be present in food and sets new labeling requirements. 

Underlying this decision are health concerns related to EGCG, a catechin responsible for potential liver damage. Continue reading to find out the consequences of the regulation that went into effect on December 22, 2022, and the measures we are implementing for our green tea extracts. 

Green tea and safety: the liver risks associated with EGCG

Catechins are substances naturally found in the leaves of Camellia sinensis (L.) Kuntze, the tea plant, but they are also present in cocoa and red wine. Green tea is obtained by simple drying of the leaves, which do not have to undergo oxidative processes or fermentation (like black tea), hence why this type of tea is particularly rich in catechins. The most abundant of these catechins is epigallocatechin gallate (EGCG), which has been under observation by EFSA for several years. 

As early as 2018, the European Food Safety Authority reported that consumption of EGCG equal to or greater than 800 milligrams per day (mg/day) may increase the risk of liver damage when taken as a dietary supplement (EFSA ANS Panel. Scientific Opinion on the safety of green tea catechins. EFSA Journal 2018;16(4):5239 https://doi.org/10.2903/j.efsa.2018.5239). 

Indeed, the analyzed studies revealed a significant increase in serum transaminases, an indicator of liver injury, in subjects who had taken EGCG supplements in dosages of 800 mg/day or more. 

This would appear to contradict traditional uses of green tea, which has always been associated with health benefits. According to legend, the first green tea drinker was the Chinese emperor Shen Nung, and to this day this beverage enjoys wide popularity in Asian countries, marking the rhythms of the day. 

Green tea extract promotes diuresis, weight balance, and normal bowel function. It is also known for its tonic properties, against physical and mental fatigue, and antioxidant properties. For external use, green tea extract is highly valued in cosmetics for its astringent, emollient, and humectant properties, as well as a skin conditioner, tonic, and UV filter. 

Despite these recognized benefits, reports of possible harmful effects related to catechins and EGCG in particular have also surfaced in recent years. Several cases of liver damage associated with the use of green tea products have been reported in Nordic countries, leading EFSA to assess the safety of this extract. 

After its evaluations, EFSA concluded that catechins in green tea infusions and beverages are generally risk-free, although rare cases of idiosyncratic reactions have also been reported for infusions, in contrast to dietary supplements containing EGCG for doses of 800 mg/day or more, which may pose a health risk. According to EFSA, dietary supplements containing green tea catechins provide a daily dose of EGCG of between 5 and 1,000 mg per day.

The new regulation for dietary supplements containing EGCG

Based on EFSA’s opinion, the European Commission has amended Annex III of Regulation (EC) No. 1925/2006 to set limits for EGCG content. The new regulation establishes that a daily portion of food shall contain less than 800 mg of (-)-epigallocatechin-3-gallateintake (EGCG) from green tea extracts.

According to the regulation, labels should indicate not to exceed the total daily amount of 800 mg, with warnings for children and adolescents under 18 years of age and pregnant or lactating women. Finally, the label should discourage people from consuming other products containing green tea on the same day, as well as on an empty stomach.

However, there is a six-month transition period for manufacturers: foodstuffs that do not comply with the new requirements but were legally placed on the market before the regulation came into force can remain on the market until June 21, 2023.

The new regulation also inserted green tea extracts containing EGCG among the substances under surveillance by the European Union (i.e., in Part C of Annex III of Reg. (EC) No. 1925/2006). This means that affected companies will have 24 months from December 22, 2022, to provide data supporting the safety of such preparations.

What changes for green tea infusions

No concerns, however, with respect to infusions. EFSA experts concluded that green tea infusions, instant beverages, and ready-to-drink green tea beverages are reasonably safe. 

Among the adult population in the European Union, the average daily intake of EGCG from the consumption of green tea infusions ranges from 90 to 300 milligrams per day, which is generally lower than the intake from food supplements. In addition, traditional infusions and drinks are usually consumed together with other foods and in a fractionated manner throughout the day.

Therefore, the regulations do not apply to aqueous green tea extracts containing EGCG which after reconstitution in beverages have a composition comparable to traditional green tea infusions.

EPO actions in light of the EU regulation

Following the new regulation, we are taking all necessary measures to monitor EGCG in our green tea extracts. For dry extracts of green tea produced entirely by EPO (CODE 3131105), since they are aqueous extracts, their exclusion from the new regulation must be evaluated according to their intended use. EPO has revised the technical specifications with the inclusion of ECGC maximum limits (based on historical data), to support our customers in the correct application of the new rules, according to the dosage and the percentage of the extract in the final formulation.

For selected extracts (CODE 3531195 and 3131150), EPO issues a statement in which the % range related to EGCG is given. The information is based on data obtained from our suppliers. 

We are also available to implement monitoring of additional codes and support our clients in cases of doubt or more information about the new regulation (qualityassurance@eposrl.com). 

Cinnamon, ginger, vanilla, and star anise are the traditional flavors of Christmas. Where do these natural extracts come from and how are they used in food and beverage preparations? Find out in this article.

Botanical extracts for the food industry

Today, consumers are more interested in products with natural ingredients that can support a healthy and balanced lifestyle. Botanical extracts play an essential role in this: no longer exclusively intended for the nutraceutical market, today their use has expanded to the food industry as well. 

These natural extracts can be used to enhance foods in addition to soups, sauces, dressings, yogurt and other dairy products, tea, and coffee, but they can also be used as ingredients in sweets, cookies, cakes, and other baked goods. 

In Europe, a positive evaluation in the Novel Food Catalogue is the basic requirement for plant extracts to be freely added to foods and beverages. 

The plants of Christmas tradition 

Sweet and a little spicy: this is how we think of Christmas, but especially of its traditional treats. Among the most popular spices on Christmas tables, we must mention cinnamon, ginger, vanilla, and star anise. Let’s take a look at their properties. 

Cinnamon (Cinnamomum verum J.Presl.)

Native to Sri Lanka, cinnamon is obtained from the tree of the same name, an evergreen belonging to the Lauraceae family. Its properties have been known since ancient times and are used in Ayurvedic and Chinese medicine. Due to its digestive function, cinnamon can help soothe stomach pain, promote the elimination of gas, and regularity of intestinal transit. It is also rich in antioxidant and antimicrobial properties. 

Not to be confused with Chinese cinnamon (Cinnamomum aromaticum Nees), a cheaper but potentially harmful alternative due to its coumarin content, cinnamon is one of the spices with the highest risk of adulteration. We discussed it in this article. 

Ginger (Zingiber officinale Roscoe)

Sweetly candied or in the form of gingerbread, ginger triumphs on the palate with its fresh spiciness. This beloved spice used in Asian cuisine is prized for its versatility and healthy properties. 

Ginger is known for its digestive function: it promotes regular gastrointestinal motility and gas elimination and is an excellent natural remedy against nausea. Its action can also help the regular function of the cardiovascular system and normal blood circulation. Other benefits include joint function, counteracting localized states of tension, and menstrual cycle disorders. 

Vanilla (Vanilla planifolia Jacks. ex Andrews)

Successfully used in the confectionery industry, vanilla extract is derived from an orchid native to Mexico and was introduced to Europe after the discovery of the Americas. 

In traditional medicine, vanilla is noted to have calming and stress-relieving properties, while vanillin, which is responsible for the characteristic sweet aroma, is a polyphenol with antioxidant properties that can counteract the action of free radicals. It is also useful for carbohydrate metabolism.

Star anise (Illicium verum Hook.f.)

Star anise is a tropical evergreen tree belonging to the family Schisandraceae and native to East Asia. In addition to Christmas sweets, its aroma is valued in the production of liqueurs such as sambuca and pastis. 

Star anise has digestive function and promotes regular gastrointestinal motility and gas elimination. Moreover, its balsamic effect is useful in fighting seasonal ailments, promoting the well-being of the nose and throat, and the elimination of bronchial secretions. 

EPO extracts for food and beverages 

A growing market segment of EPO botanical extracts is precisely in food and beverages. One of the most interesting projects we have worked on in recent years is our collaboration with the Food NET project to create functional foods for the senior population (over 65) in the metropolitan city of Milan. Some of our extracts, such as cinnamon and OMEOlipid®, have been used in the prototypes of the functional snacks “I semplici”. 

To sum up, botanical extracts offer the possibility of enhancing any type of food product with their active ingredients and adding naturalness to recipes. An irresistible combination of taste and well-being.