ID 3142 - Astaksantyna

PL: Astaksantyna
EN: Astaxanthin
Pdf: astaxanthin

Oświadczenie (2)

1. Charakterystyka żywności / składnika

The food constituent that is the subject of the health claim is astaxanthin, which is a red (non- provitamin A) oxygenated carotenoid found in phytoplankton and is responsible for the colour of certain fish (e.g. salmon) and shellfish (e.g. crab).
Astaxanthin is measurable in foods by established methods. Astaxanthin occurs naturally in foods and also in synthetic forms as free form or as esters. Astaxanthin is absorbed into the bloodstream as the free form and bioavailability can be enhanced in lipid matrices. This evaluation applies to astaxanthin naturally present in foods and to those forms authorised for addition to foods.
The Panel considers that the food constituent, astaxanthin, which is the subject of the health claim is sufficiently characterised.

2.1. Utrzymanie prawidłowego stanu stawów, ścięgien i tkanki łącznej (ID 1918, 1978, 3142)

The claimed effects are “joint health” and “beneficial for connective tissue and joints”. The Panel assumes that the target population is the general population.
In the context of the proposed wordings, the Panel assumes that the claimed effects relate to the maintenance of normal joints, tendons, and connective tissue.
The Panel considers that maintenance of normal joints, tendons, and connective tissue is beneficial to human health.

3.1. Utrzymanie prawidłowego stanu stawów, ścięgien i tkanki łącznej (ID 1918, 1978, 3142)

Among the publications submitted to support these claims, one notification of placing on the market novel foods or novel food ingredients pursuant to Article 5 of Regulation (EC) No 258/97, one US patent describing the use of astaxanthin in the treatment of muscle diseases and disorders, one US patent describing a method for the prevention and treatment of the carpal tunnel syndrome, the pre- market notification form FDA on astaxanthin, a series of general reviews on the chemical properties and potential health effects of astaxanthin, one animal study and two human studies on the effects of astaxanthin on muscle damage/muscle endurance as a result of intense physical exercise are not considered directly pertinent for the substantiation of the claimed effect.
In addition, two unpublished reports on the effects of astaxanthin in the relief of pain and the improvement of performance in patients with carpal tunnel syndrome (Nir and Spiller, 2002a) and with tennis elbow (Spiller et al., 2006), and one intervention in patients with rheumatoid arthritis were presented to support the claimed effect (Nir and Spiller, 2002b). The Panel notes that the three studies
above are pilot single-centre, double-blind placebo-controlled parallel studies conducted with a product containing high oleic safflower oil, Haematococcus extract, lutein, vitamin A, vitamin E, gelatine and rosemary oil in addition to astaxanthin, and therefore no conclusions can be drawn from these studies on the food that is the subject of the health claim, astaxanthin, in relation to the claimed effect.
The Panel concludes that a cause and effect relationship has not been established between the consumption of astaxanthin and the maintenance of normal joints, tendons or connective tissue.

Warunki i możliwe ograniczenia stosowania oświadczenia

3.85 mg astaxanthin (low dose) -19.25 mg astaxanthin (high dose) for 8 weeks - No negative effects on health have been described for 8 weeks