ID 2812 - Herbata

PL: Herbata
EN: Camelia sinensis (Common Name : Tea)
Pdf: Camellia sinensis

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claims is Camellia sinensis (L.) Kuntze, catechins present in green tea, green tea extract and epigallo-catechin-3-gallate (EGCG).
The plant Camellia sinensis (L.) Kuntze is an evergreen shrub of the Theaceae family. Tea is an extract of the dried leaves from Camellia sinensis (L.) Kuntze and it is usually prepared by infusing the leaves in hot water. The composition of the tea leaves depends on a variety of factors, including climate, season, horticultural practices, and the type and age of the plant. Many kinds of tea are produced. These teas can be classified into three major types according to the different levels of fermentation: green (un-fermented), oolong (semi-fermented) and black (fully fermented) (Wang et al., 2000).
The composition of tea beverages greatly depends on the type of leaves used, on the degree of fermentation and on the methods of preparation (Astill et al., 2001; Kaszkin et al., 2004). The degree of fermentation, the production process and the method for preparing the tea infusion have not been described in relation to the claims.
Green tea contains polyphenolic compounds, which include flavonoids, such as flavanols and flavandiols, and phenolic acids. Most of the polyphenols in green tea are catechins. Epigallo-catechin-3-gallate (EGCG) is the most abundant catechin in green tea. In black teas, the most abundant polyphenols are tannins, mainly theaflavin and thearubigin (Astill et al., 2001; Kaszkin et al., 2004). Tea extracts/infusions also contain variable amounts of potentially active food constituents, such as caffeine, theanine or theogallin. From the references provided it was not possible to characterise the specific green tea or green tea extract for which the claims are made.
Green tea catechins (including EGCG) can be measured in foods by established methods.
The Panel considers that whereas Camellia sinensis (L.) Kuntze (tea) and green tea extract are not sufficiently characterised in relation to the claimed effects, catechins in green tea (including EGCG) are sufficiently characterised.

2.8. Udział w prawidłowym przebiegu procesów poznawczych (ID 1117, 2812)

The claimed effects are “cognitive function”, and “mental state and performance”. The Panel assumes that the target population is the general population.
In the context of the proposed wording, the Panel assumes that the claimed effects refer to cognitive function.
Cognitive function includes memory, attention (concentration), learning, intelligence and problem solving, which are well defined constructs and can be measured by validated psychometric cognitive tests.
The Panel considers that contribution to normal cognitive function is a beneficial physiological effect.

3.3. Udział w prawidłowym przebiegu procesów poznawczych (ID 1117, 2812)

Among the references provided to substantiate the claimed effect, a number of papers and monographs addressed the characterisation of Camellia sinensis (L.), tea infusions and tea catechins, and did not contain any primary data which could be used to substantiate the claimed effect. A number of the references cited reported on the effects of foods or food constituents other than catechins in green tea (e.g. caffeine, theanine, black tea preparations and pycnogenol). A large proportion of references reported on health outcomes other than the claimed effect (e.g. brain chemistry, brain electrical activity, subjective stress, mood, hydration status and Huntington's disease). The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effect.
One cross-sectional study (Kuriyama et al., 2006) examined the association between green tea consumption and cognitive function in 1,003 Japanese subjects aged >70 years. The Panel notes that the catechin intake associated with green tea consumption was not reported. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effect.
One study examined the effect of tea preparations (catechin content was not reported) on memory and brain morphology in mice (Chan et al., 2006). Two other studies in rodents examined the effects of green tea catechin administration on cognitive function measures (Haque et al., 2006; Unno et al., 2007). The Panel considers that evidence provided in animal studies is not sufficient to predict the occurrence of an effect of catechin consumption on cognitive function in humans.
The Panel concludes that a cause and effect relationship has not been established between the consumption of catechins in green tea (Camellia sinensis (L.) Kuntze) and contribution to normal cognitive function.

Warunki i możliwe ograniczenia stosowania oświadczenia

Drink with 50 mg/serving of green tea extract (4:1).