Inability to assess the safety of vitamin C-enriched yeast added for nutritional purposes as a source of vitamin C in food supplements and the bioavailability of vitamin C from this source, based on the supporting dossier [1]

Food supplements, vitamin C, ascorbic acid, yeast-transformed vitamin C, vitamin C-enriched yeast
First published in the EFSA Journal
23 juin 2009
Adopted
5 juin 2009
Type
Statement

Abstract

No abstract available

Panel members at the time of adoption

F. Aguilar, U.R. Charrondiere, B. Dusemund, P. Galtier, J. Gilbert, D.M. Gott, S. Grilli, R. Guertler, G.E.N. Kass, J. Koenig, C. Lambré, J-C. Larsen, J-C. Leblanc, A. Mortensen, D. Parent-Massin, I. Pratt, I.M.C.M. Rietjens, I. Stankovic, P. Tobback, T. Verguieva, R.A. Woutersen.
Panel on Food Additives and Nutrient Sources Added to Food
doi
10.2903/j.efsa.2009.1133
Question Number