ID 1119 -
Katechiny z zielonej herbaty
PL: Katechiny z zielonej herbaty
EN: Catechins – Green tea (camellia sinensis)
Pdf: Camellia sinensis
Oświadczenie (2)
- pielęgnacji skóry
- zdrowie skóry
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.
2.5. Ochrona skóry przed uszkodzeniem promieniami ultrafioletowymi (UV) (ID 1110, 1119)
The claimed effects are “skin health” and “skin care”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel assumes that the claimed effects refer to protection of the skin from UV-induced damage, including photo-oxidative damage.
The Panel considers that protection of the skin from UV-induced (including photo-oxidative) damage is a beneficial physiological effect.
3.2. Ochrona skóry przed uszkodzeniem promieniami ultrafioletowymi (UV) (ID 1110, 1119)
The references provided for the scientific substantiation of the claim included narrative reviews discussing the photoprotective effect of green tea polyphenols on human or animal skin tissues, which did not provide original data for the scientific substantiation of the claimed effect.
No human studies which addressed outcome measures related to the claimed effect following oral administration of the food which is the subject of the health claim were provided.
Animal and in vitro studies were also provided and reported on the effects of green tea catechins and other polyphenols, administered orally or topically: these studies addressed UV-radiation induced DNA damage in human leukocytes, or animal or human skin cancerogenesis, or monocytes from humans with skin cancer. The Panel considers that while effects shown in animal and in vitro studies may be used as supportive evidence, human studies are required for the substantiation of a claim, and that evidence provided in animal and in vitro studies alone is not sufficient to predict the occurrence of an effect of catechin consumption on protection of the skin from UV-induced (including photo- oxidative) damage in humans.
The Panel concludes that a cause and effect relationship has not been established between the consumption of catechins in green tea (Camellia sinensis (L.) Kuntze) and protection of the skin from UV-induced (including photo-oxidative) damage.
Warunki i możliwe ograniczenia stosowania oświadczenia
Recommended dosage 500-1000 mg catechins
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.