ID 2040 -
Kapsaicyna
PL: Kapsaicyna
EN: Capsicum Extract -–with Capsaicin
Pdf: capsaicin
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claims is capsaicin.
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is a compound present in large quantities in the fruits, mainly in the pericarp, placenta and seeds of most of the species of plants belonging to the genus Capsicum. Capsaicin can be measured by established methods.
The Panel considers that the food constituent, capsaicin, which is the subject of the health claims, is sufficiently characterised.
2.2. Zwiększenie utleniania węglowodanów (ID 2040)
The claimed effect is “required for stimulating carbohydrate oxidation and burning carbohydrates”. The Panel assumes that the target population is the general population.
The Panel notes that carbohydrate oxidation is not impaired in the general population and no evidence has been provided that an increase in carbohydrate oxidation is per se a beneficial physiological effect.
The Panel concludes that a cause and effect relationship has not been established between the consumption of capsaicin and a beneficial physiological effect related to an increase in carbohydrate oxidation.
Warunki i możliwe ograniczenia stosowania oświadczenia
In the various human clinical studies the dosage of Capsaicin from Red Pepper administered at the dose of 30 mg/day
