Six Chinese Medicines are Approved as Food Ingredients in China! Nine More Substances Expected to be Added

1. Six Chinese medicines are approved as food ingredients

On 6 January 2020, National Health Commission of the People's Republic of China (NHC) approved six new substances which can be conventionally regarded as both foods and Chinese medicines. In other words, from now on, these Chinese medicines can be used as food ingredients in China.

The newly approved 6 substances are as follows:

S.N.

Latin name

Part

Note

1

Angelica sinensis(Oliv. )Diels

root

Use as spice and condiment.

2

Kaempferia galangal L.

rhizome

Use as spice and condiment.

3

Crocus sativus L.

stigma

Use as spice and condiment, also known as "saffron" in spice and condiment.

4

Amomum tsao-ko Crevost et Lemaire

fruit

Use as spice and condiment.

5

Curcuma longa L.

rhizome

Use as spice and condiment.

6

Piper longum L.

ear

Use as spice and condiment.

Note: When the substances produced and operated as foods, they should comply with the Food Safety Law.

2. Nine substances expected to be regarded as both food and Chinese medicine

At the same time, NHC issued a Notice to carry out the pilot production and operation of nine substances (details are as follow). China authorities will further study the feasibility of treating the following substances as both food and Chinese medicine after the pilot study.

S.N.

Latin name

Part

1

Codonopsis pilosulaFranch.Nannf.

root

Codonopsis pilosula Nannf. var. modesta (Nannf.) L.T.Shen

Codonopsis tangshen Oliv.

2

Cistanche deserticola Y.C.Ma

succulent stem

3

Dendrobium officinale Kimura et Migo

stem

4

Panax quinquefolium L.

root

5

Astragalus membranaceusFisch.Bge.var.mongholicusBge.Hsiao

root

Astragalus membranaceusFisch.Bge.

6

Ganoderma lucidum Leyss. ex Fr.Karst.

sporocarp

Ganoderma sinense Zhao, Xu et Zhang

7

Cornus officinalis Sieb.et Zucc.

flesh

8

Gastrodia elata B1.

tuber

9

Eucommia ulmoides Oliv.

leaf

Reference:

NHC Notice (No.8, 2019)

NHC Notice (No.311, 2019)