ID 1833 - Składniki fenolowe żurawiny i borówki brusznicy (katechiny, flavonoidy, kwasy fenolowe, lignany), witamina C

PL: Składniki fenolowe żurawiny i borówki brusznicy (katechiny, flavonoidy, kwasy fenolowe, lignany), witamina C
EN: Phenol compounds of cranberry and lingonberry (catechins, flavonoids, phenolic acids, anthocyanins, lignans) + ascorbic acid
Pdf: various food(s)/food constituent(s)

Oświadczenie (2)

1.2. Aktywność antyoksydacyjna, zawartość antyoksydantów, właściwości antyoksydacyjne (ID 570, 1285, 1315, 1468, 1797, 1805, 1808, 1833, 1850, 1969, 1971, 1988, 1989, 2020, 2021, 2049, 2060, 2132, 2475, 2673, 2800, 2817, 2823, 2832, 2855, 2866)

The claimed effects are “antioxidant activity/content” and/or “antioxidant properties”. The Panel assumes that the target population is the general population. The Panel assumes that these claimed effects refer to the capacity of food/food constituents to scavenge free radicals and/or to their reducing capacity. The Panel considers that claims made on the antioxidant capacity/content or properties of food/food constituents based on their capability of scavenging free radicals in vitro refer to a property of the food/food constituent measured in model systems, and that the information provided does not establish that this capability exerts a beneficial physiological effect in humans as required by Regulation (EC) No 1924/2006. The Panel considers that no evidence has been provided to establish that having antioxidant activity/content and/or antioxidant properties is a beneficial physiological effect. The Panel concludes that a cause and effect relationship has not been established between the consumption of the food(s)/food constituent(s) evaluated in this opinion and a beneficial physiological effect related to antioxidant activity, antioxidant content, or antioxidant properties.
Food(s)/food constituent(s) with antioxidant properties
EFSA Journal 2010; 8(2):1489 6

Warunki i możliwe ograniczenia stosowania oświadczenia

Unsweetened 100% cranberry-lingonberry juice with 45.5 mg/100g, 91 mg/serving, 91 mg /daily serving of quantified phenol compounds (catechins, flavonoids, phenolic acids, anthocyanins, lignans), 41 mg/100g, 82 mg/serving, 82 mg/daily serving of ascorbic acid and 350 mg/100g, 700mg/serving, 700mg/daily serving of total phenols. The concentrations are analysed from processed juice.