ID 1901 - Polifenole i witaminy z wyciągu z granatu

PL: Polifenole i witaminy z wyciągu z granatu
EN: Polyphenols and vitamins from pomegranate extract
Pdf: pomegranate/pomegranate juice

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food that is the subject of the health claims is pomegranate/pomegranate juice and polyphenols in pomegranate/pomegranate juice.
The information provided (e.g. food, conditions of use) for the majority of the health claims on pomegranate and pomegranate juice refers to the type and/or amount of polyphenols in pomegranate/pomegranate juice that should be consumed daily in order to achieve the claimed effect. The Panel assumes that such phenolic compounds are also mentioned (and occasionally quantified) to allow standardisation of pomegranate juice, for which information on composition and on the manufacturing process has not been provided. In the remaining health claims, reference is made to dried fruit or herb powders for which the information on composition and on the manufacturing process has not been provided.
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. Polyphenol content in foods is usually expressed as gallic acid equivalents (GAE), but also other phenolic compounds such as catechin/epicatechin or caffeic acid which are used for standardisation. This standardisation refers to 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.
Regarding the nature of specific polyphenols in pomegranate (Prunus granatum), punicalagin and ellagic acid have been specified in the conditions of use. Punicalagins are tannins that are known to be hydrolysed in vivo into smaller polyphenols such as ellagic acid. Punicalagin and ellagic acid can be measured in foods by established methods. Pomegranate polyphenols are bioavailable (Mertens- Talcott et al., 2006; Seeram et al., 2006).
The Panel considers that, whereas pomegranate/pomegranate juice and polyphenols in pomegranate/pomegranate juice are not sufficiently characterised, the food constituents, punicalagin and ellagic acid in pomegranate/pomegranate juice, which the Panel assumes to be the subject of the health claims, are sufficiently characterised.

2.4. Właściwości antyoksydacyjne i ograniczające starzenie (ID 1901)

The claimed effect is “antioxidant and anti-aging properties”. The Panel assumes that the target population is the general population.
The Panel considers that no evidence has been provided to establish that having “antioxidant properties” is a beneficial physiological effect. In addition, no definition has been provided of having “anti-aging properties” in relation to the antioxidant properties of foods.
The Panel considers that this claimed effect is general and non-specific and does not refer to any specific health claim as required by Regulation (EC) No 1924/2006.

Warunki i możliwe ograniczenia stosowania oświadczenia

0,5g/day