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Distribution survey for commercial food products related to toothed clubmoss (<i>Huperzia serrata</i>)
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- Tanaka Seiji
- National Institute of Health Sciences
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- Tsujimoto Takashi
- Department of Biotechnology and Life Science, Faculty of Engineering, Tokyo University of Agriculture and Technology
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- Ozeki Yoshihiro
- Department of Biotechnology and Life Science, Faculty of Engineering, Tokyo University of Agriculture and Technology
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- Hakamatsuka Takashi
- National Institute of Health Sciences
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- Uchiyama Nahoko
- National Institute of Health Sciences
Bibliographic Information
- Other Title
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- トウゲシバ(<i>Huperzia serrata</i>)関連製品の流通実態調査
- トウゲシバ(Huperzia serrata)関連製品の流通実態調査
- トウゲシバ(Huperzia serrata)カンレン セイヒン ノ リュウツウ ジッタイ チョウサ
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Description
The crude drug “Sensoutou” is derived from a whole plant of the toothed clubmoss (Huperzia serrata). In 2021, “Sensoutou” was classified as “raw materials used as non-pharmaceuticals” in Japan and health food products, such as dietary supplements derived from toothed clubmoss, are sold commercially. Huperzine A, an alkaloid isolated from H. serrata, inhibits acetylcholinesterase and is expected to be a therapeutic agent for Alzheimer’s disease. However, there have been reports of health problems caused by foods containing Huperzine A. This study conducted qualitative and quantitative analyses using UHPLC-PDA-MS on 13 health food products related to toothed clubmoss. Qualitative analysis showed that Huperzine A was detected in 10 of the 13 samples. The maximum daily intake of Huperzine A calculated from the results of the quantitative study was between 7.83 and 691.68 μg/day. These products derived from toothed clubmoss may have health risks because the acceptable daily intake of Huperzine A calculated from a previous toxicity study was 3.03 μg/day. Incidentally, in Japan, “Sensoutou” was reclassified from “raw materials used as nonpharmaceuticals” to “raw materials exclusively used as pharmaceuticals” on February 25, 2022.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 29 (3), 184-188, 2022-12-28
Japanese Society of Food Chemistry