ID 1186 -
Flawonoidy i witamina C w sokach owocowych
PL: Flawonoidy i witamina C w sokach owocowych
EN: Berries and fruit juices/flavonoids + ascorbic acid
Pdf:
1.1. Flavonoids and ascorbic acid in fruit juices, including berry juices (ID 1186)
The food that is the subject of the claim is “berries and fruit juices, flavonoids and ascorbic acid” related to the following claimed effect: “antioxidativity”.
From the information provided, the Panel assumes that the food constituents, which are the subject of the claim, are flavonoids and ascorbic acid in fruit juices, including berry juices.
The ascorbic acid content in fruits differs greatly depending on the type of fruit. From the conditions of use, the Panel assumes that the ascorbic acid content in the fruit juices, which are the subject of the claim, is 30 mg/100 g, corresponding to 60 mg per daily dose.
Flavonoids are polyphenolic substances naturally present in vegetables and fruits, and in their products. The group of flavonoids, is large, with several hundred compounds, belonging to subgroups of flavanones, flavonols, flavan-3-ols (such as proanthocyanidins), flavonones, isoflavonoids and anthocyanins. Proanthocyanidins are a group of flavan-3-ols ranging from dimers to polymers. Monomeric flavan-3-ols (such as catechin and epicatechin) are not considered proanthocyanidins. There are also differences in the linkages (A- or B-type) between the monomeric units of proanthocyanidins. The flavonoid, including proanthocyanidin, content in different types of berries, fruits and other plants is measurable, but the flavonoid profile varies widely depending on the food source, and may have an impact on the claimed effects.
The only reference provided for the scientific substantiation of the claim which assessed markers of oxidative damage in humans investigated the effect of cranberry juice consumption, but did not provide a quantitative indication of the flavonoid content nor any qualitative information about the flavonoid profile of the cranberry juice used in the intervention (Ruel et al., 2005).
The Panel notes that from the information provided in the consolidated list and the references cited it is unclear to which type of flavonoids in fruit juices the claim refers.
The Panel considers that the food consituents, flavonoids and ascorbic acid in fruit juices, including berry juices, which are the subject of the claim, are not sufficiently characterised in relation to the claimed effect considered in this section.
The Panel concludes that a cause and effect relationship cannot be established between the consumption of flavonoids and ascorbic acid in fruit juices, including berry juices, and the claimed effect considered in this section.
Warunki i możliwe ograniczenia stosowania oświadczenia
Berry and fruit juices with a flavonoid content of 4.5mg/100g, 9mg/dose, 30mg/daily dose and ascorbic acid content of 30mg/100g, 60mg/dose and 60mg/daily dose.
According to the respondent, there are no factors that reduce absorption because the amount of flavonoids does not decrease while the juice is being processed. Processing of berries into juice changes the amounts, but this no longer occurs during juice processing.
