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

A tétel rövid nézete
dc.contributor.advisorMáthé, Endre
dc.contributor.advisorMáthé, Anna Beáta
dc.contributor.authorAndrango Torres, Carla Yesenia
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2023-05-04T08:09:52Z
dc.date.available2023-05-04T08:09:52Z
dc.date.created2023-04-24
dc.description.abstractAyahuasca 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.
dc.description.correctorKE
dc.description.courseFood Safety and Quality Engineering MSc.
dc.description.degreeMSc/MA
dc.format.extent67
dc.identifier.urihttps://hdl.handle.net/2437/351773
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectAyahuasca
dc.subjectantioxidants
dc.subjectpolyphenols
dc.subjectflavonoids
dc.subjectfood safety
dc.subjecttravelers
dc.subjectHACCP
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudomány
dc.titleEvaluation of the antioxidant effects of Ayahuasca and food safety issues associated to its consumption
Fájlok
Gyűjtemények
Theses (MÉK)