ID 1882 - Polifenole w oliwie z oliwek

PL: Polifenole w oliwie z oliwek
EN: Olive Biophenols
Pdf: polyphenols in olive

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf).
The conditions of use specify 200 mg/day of polyphenols (ID 1638, 1882, 2865), 2-15 mg per day of hydroxytyrosyl or oleuropein complex (ID 1638, 1639, 1696), and 250-500 mg of an Olea europaea L. extract standardised to 4-23% oleuropein (ID 3467, 3468, 3779, 3781).
Polyphenols comprise a very wide group (several thousands of compounds) of plant secondary metabolites including flavonoids, isoflavonoids, phenolic acids, proanthocyanidins and other tannins, and lignans with different biological activities. The major polyphenols in olive oil are phenolic acids (e.g. hydroxytyrosol and tyrosol), secoiridoids (e.g. oleuropein) and lignans (e.g. pinoresinol). Table olives typically contain hydroxytyrosol, tyrosol, caffeoylquinic acid, verbacoside, luteolin and rutin. Hydroxytyrosol, a major polyphenol typically present in olives, is also present in olive mill waste water. In nature, hydroxytyrosol is found in olives in the form of its elenolic acid ester, oleuropein. These polyphenolic compounds can be measured in foods by established methods.
Total polyphenols are usually expressed as gallic acid equivalents (GAE), but other phenolic compounds such as catechin/epicatechin or caffeic acid have also been used for standardisation. This standardisation refers to the traditional spectrophotometrical measurement of total polyphenols using the Folin-Ciocalteau method (Singleton and Rossi, 1965), which is based on reducing capacity. The method is not specific for polyphenols because other reducing compounds such as ascorbic acid, sugars and proteins will also be included in the quantification, thus leading to an overestimation of the actual polyphenol content. The total polyphenol content assessed with this method is not suitable for characterisation of polyphenols in foods.
The Panel considers that polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be characterised by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex).
The Panel considers that the food constituent, polyphenols in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) standardised by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex), which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.

2.4. Właściwości przeciwzapalne (ID 1882)

The claimed effect is “a potent source of olive biophenols with anti-inflammatory properties”. The Panel assumes that the target population is the general population.
Inflammation is a non-specific physiological response to tissue damage that is mediated by the immune system. Adequate inflammatory responses are of primary importance for the defence against injury of any origin. Whether or not reduction of inflammatory markers is considered beneficial would depend on the context in which the claim is made. In the context of the proposed wordings, the Panel considers that the claim refers to diseases such as osteoarthritis or rheumatoid arthritis, in which a reduction of inflammation would be a therapeutic target for the treatment of the disease.
No clarification has been provided by Member States in relation to the scope of this claim.
The Panel considers that the reduction of inflammation in the context of diseases such as osteoarthritis or rheumatoid arthritis is a therapeutic target for the treatment of the disease, and does not comply with the criteria laid down in Regulation (EC) No 1924/2006.

Warunki i możliwe ograniczenia stosowania oświadczenia

Does claim rely on the presence/presence in a reduced quantity/absence of a nutrient or other substance: Presence of a nutrient or other substance Number of nutrients/other substances that are essential to claimed effect: 1 Names of nutrient/other substances and Quantity in Average daily serving: 100 miligrams Olive biophenols Weight of average daily food serving: 200 miligram(s) Daily amount to be consumed to produce claimed effect: 200 miligram(s) Number of food portions this equates to in everyday food portions: 1 Are there factors that could interfere with bioavailability: No Length of time after consumption for claimed effect to become apparent: 1-2 weeks depending on the individual's state of health Is there a limit to the amount of food which should be consumed in order to avoid adverse health effects: No Where applicable outline nutritional composition (g per 100g) of food: Total Fat: .00 Saturated Fat: 1.24 Trans Fat: .08 Sugar: .00 Salt: .00 Sodium: .07