ID 207 - Ryboflawina

PL: Ryboflawina
EN: Riboflavin
Pdf: various food(s)/food constituent(s) that are referring to children’s development

Oświadczenie (4)

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is riboflavin (vitamin B2), which is a well recognised nutrient and is measurable in foods by established methods.
Riboflavin occurs naturally in foods and is authorised for addition to foods (Annex I of the Regulation (EC) No 1925/20066 and Annex I of Directive 2002/46/EC7). This evaluation applies to riboflavin naturally present in foods and those forms authorised for addition to foods (Annex II of the Regulation (EC) No 1925/2006 and Annex II of Directive 2002/46/EC).
The Panel considers that the food constituent, riboflavin, which is the subject of the health claims, is sufficiently characterised.

2.11. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 207)

The claimed effect is “antioxidant properties”. The Panel assumes that the target population is the general population.
Reactive oxygen species (ROS) including several kinds of radicals are generated in biochemical processes (e.g. respiratory chain) and as a consequence of exposure to exogenous factors (e.g. radiation, pollutants). These reactive intermediates damage DNA, proteins and lipids if they are not intercepted by the antioxidant network which includes free radical scavengers such as antioxidant nutrients.
The Panel considers that the protection of DNA, proteins and lipids from oxidative damage may be a beneficial physiological effect.

3. Naukowe uzasadnienia wpływu na zdrowie człowieka - 

Riboflavin (vitamin B2) is a water-soluble, yellow, fluorescent compound, chemically specified as a 7,8-dimethyl-10-(1'-D-ribityl)-isoalloxazine. The vitamin is a precursor of certain essential coenzymes such as flavin mononucleotide (FMN) and flavin-adenine dinucleotide (FAD). In these coenzyme forms riboflavin functions as a catalyst for oxidation and reduction reactions and electron transport. Riboflavin is thus involved in a wide variety of metabolic pathways, including the biosynthesis and catabolism of amino acids, fatty acids and carbohydrates (IoM, 1998; SCF, 2000; Powers, 2003).
Riboflavin deficiency usually occurs in conjunction with other nutritional deficiencies. Early signs of riboflavin deficiency are soreness and burning of the lips, mouth, and tongue; burning and itching of the eyes; photophobia; and a loss of visual acuity. The most common signs are pallor and maceration of the mucosa at the angles of the mouth (angular stomatitis) and vermilion surfaces of the lips (cheilosis), eventually replaced by superficial linear fissures. The fissures can become infected with Candida albicans, causing grayish white lesions (perlèche). The tongue may appear magenta. Seborrheic dermatitis develops, usually affecting the nasolabial folds, ears, eyelids, and scrotum or labia majora. These areas become red, scaly, and greasy. Rarely, neovascularisation and keratitis of the cornea can also occur, causing lacrimation and photophobia (Bates, 2005; Bender, 2002). Deficiency symptoms also include normochromic, normocytic anaemia associated with pure erythrocyte cytoplasia of the bone marrow (IoM, 1998).

3.11. Ochrona DNA, białek i lipidów przed uszkodzeniem oksydacyjnym (ID 207)

It is well established that riboflavin participates in a diversity of redox reactions, through the cofactors FMN and FAD, which act as electron carriers (Powers, 2003; Rivlin, 2007). A protective role of riboflavin against lipid peroxidation is provided mainly by the glutathione redox cycle (Sadler et al., 1999). Glutathione peroxidase requires reduced glutathione, which in turn is generated by glutathione reductase. The glutathione reductase enzyme requires the riboflavin co-enzyme FAD and this enzyme is particularly sensitive to riboflavin deficiency making glutathione reductase enzyme measures most suitable for assessing riboflavin status (Hoey et al, 2009). Riboflavin deficiency is associated with increased lipid peroxidation, a process that can be inhibited by riboflavin (Bates, 2005; Dutta et al., 1995; Miyazawa et al., 1983; Taniguchi et al., 1983).
The Panel concludes that a cause and effect relationship has been established between the dietary intake of riboflavin and protection of DNA, proteins and lipids from oxidative damage.

4.6. Ochrona DNA, białek i tłuszczów przed uszkodzeniem oksydacyjnym (ID 207)

The Panel considers that the following wording reflects the scientific evidence: “Riboflavin contributes to the protection of cell constituents from oxidative damage”.

5. Warunki i możliwe ograniczenia stosowania oświadczenia

The Panel considers that in order to bear the claims a food should be at least a source of riboflavin as per Annex to Regulation (EC) No 1924/2006. Such amounts can be easily consumed as part of a balanced diet. Tolerable Upper Intake Levels (UL) have not been established for riboflavin in children, adolescents and adults (SCF, 2000).

Warunki i możliwe ograniczenia stosowania oświadczenia

Must meet minimum requirements for use of the claim "source of [name of vitamin/s] and/or [name of mineral/s]" as per Annex to Regulation 1924/2006.