Evaluation of the antioxidant effects of Ayahuasca and food safety issues associated to its consumption

Abstract

Ayahuasca is a psychoactive Amazonian decoction used for spiritual, ritual, and healing purposes. Its main components are B. caapi and P. viridis, containing harmine, harmaline, THH alkaloids, and DMT. Research has investigated Ayahuasca's efficacy in treating addiction, pain, anxiety, and PTSD. This study aimed to evaluate the antioxidant effects of Ayahuasca and address food safety concerns related to its consumption. Toxicity tests of six plant extracts, determination of polyphenol and flavonoid content, and implementation of a HACCP plan were conducted. Results showed anti-inflammatory effects of the plant extracts, which support traditional Ayahuasca use in treating inflammation-triggered diseases. The HACCP plan identified critical control points and processes to ensure the safety of Ayahuasca production.