ID 1118 - Katechiny z zielonej herbaty

PL: Katechiny z zielonej herbaty
EN: Catechins – Green tea (camellia sinensis)
Pdf: Camellia sinensis

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is Camellia sinensis (L.) Kuntze, catechins present in green tea, green tea extract and epigallo-catechin-3-gallate (EGCG).
The plant Camellia sinensis (L.) Kuntze is an evergreen shrub of the Theaceae family. Tea is an extract of the dried leaves from Camellia sinensis (L.) Kuntze and it is usually prepared by infusing the leaves in hot water. The composition of the tea leaves depends on a variety of factors, including climate, season, horticultural practices, and the type and age of the plant. Many kinds of tea are produced. These teas can be classified into three major types according to the different levels of fermentation: green (un-fermented), oolong (semi-fermented) and black (fully fermented) (Wang et al., 2000).
The composition of tea beverages greatly depends on the type of leaves used, on the degree of fermentation and on the methods of preparation (Astill et al., 2001; Kaszkin et al., 2004). The degree of fermentation, the production process and the method for preparing the tea infusion have not been described in relation to the claims.
Green tea contains polyphenolic compounds, which include flavonoids, such as flavanols and flavandiols, and phenolic acids. Most of the polyphenols in green tea are catechins. Epigallo-catechin-3-gallate (EGCG) is the most abundant catechin in green tea. In black teas, the most abundant polyphenols are tannins, mainly theaflavin and thearubigin (Astill et al., 2001; Kaszkin et al., 2004). Tea extracts/infusions also contain variable amounts of potentially active food constituents, such as caffeine, theanine or theogallin. From the references provided it was not possible to characterise the specific green tea or green tea extract for which the claims are made.
Green tea catechins (including EGCG) can be measured in foods by established methods.
The Panel considers that whereas Camellia sinensis (L.) Kuntze (tea) and green tea extract are not sufficiently characterised in relation to the claimed effects, catechins in green tea (including EGCG) are sufficiently characterised.

2.11. Zmniejszenie ilości potencjalnie patogennych mikroorganizmów przewodu pokarmowego (ID 1118)

The claimed effect is “colon health”. The Panel assumes that the target population is the general population.
In the context of the clarifications provided by Member States, the Panel assumes that the claimed effect refers to increasing the number of “beneficial” bacteria and decreasing the number of potentially pathogenic bacteria.
The numbers/proportions of bacterial groups that would constitute a “beneficial” intestinal/colon flora have not been established. Increasing the number of any groups of microorganisms is not in itself considered to be a beneficial physiological effect. The Panel considers that the evidence provided does not establish that increasing numbers of gastro-intestinal microorganisms is a beneficial physiological effect.
A claim on catechins in green tea (Camellia sinensis (L.) Kuntze) and decreasing potentially pathogenic intestinal microorganisms has already been assessed with an unfavourable outcome (EFSA Panel on Dietetic Products Nutrition and Allergies (NDA), 2010a), and the references cited for this claim did not provide any additional scientific data which could be used to substantiate the claim.

Warunki i możliwe ograniczenia stosowania oświadczenia

Recommended dosage 500-1000mg catechin/day Catechins are active and functional polyphenol components of green tea leaves. One cup (200ml) of brewed green tea may contain 100-150 mg of catechins.or equivalent of 50-60mg of EGCG. The usual consumption of green tea is about 5-10 cups per day, which is equivalent to 500-1200 mg of catechins or 250-600 mg of EGCG per day.