ID 3468 -
Polifenole w oliwie z oliwek
PL: Polifenole w oliwie z oliwek
EN: Olive Biophenols
Pdf: polyphenols in olive
Oświadczenie (2)
- przyczynia się do górnych dróg moczowych
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claims is polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf).
The conditions of use specify 200 mg/day of polyphenols (ID 1638, 1882, 2865), 2-15 mg per day of hydroxytyrosyl or oleuropein complex (ID 1638, 1639, 1696), and 250-500 mg of an Olea europaea L. extract standardised to 4-23% oleuropein (ID 3467, 3468, 3779, 3781).
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. The major polyphenols in olive oil are phenolic acids (e.g. hydroxytyrosol and tyrosol), secoiridoids (e.g. oleuropein) and lignans (e.g. pinoresinol). Table olives typically contain hydroxytyrosol, tyrosol, caffeoylquinic acid, verbacoside, luteolin and rutin. Hydroxytyrosol, a major polyphenol typically present in olives, is also present in olive mill waste water. In nature, hydroxytyrosol is found in olives in the form of its elenolic acid ester, oleuropein. These polyphenolic compounds can be measured in foods by established methods.
Total polyphenols are usually expressed as gallic acid equivalents (GAE), but other phenolic compounds such as catechin/epicatechin or caffeic acid have also been used for standardisation. This standardisation refers to the 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.
The Panel considers that polyphenols (e.g. hydroxytyrosol and oleuropein complex) in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) can be characterised by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex).
The Panel considers that the food constituent, polyphenols in olive (olive fruit, olive mill waste waters or olive oil, Olea europaea L. extract and leaf) standardised by their content of hydroxytyrosol and its derivatives (e.g. oleuropein complex), which is the subject of the health claims, is sufficiently characterised in relation to the claimed effects.
2.5. Wpływa na zdrowie górnych dróg pokarmowych (ID 3468)
The claimed effect is “contributes to the upper respiratory tract health”. The Panel assumes that the target population is the general population.
The claimed effect is not sufficiently defined and no clarifications have been provided by Member States. The Panel notes that different health outcomes were mentioned in the information provided, and that it was not possible to establish which specific effect is the target for the claim.
The Panel concludes that the claimed effect is general and non-specific, and does not refer to any specific health claim as required by Regulation (EC) No 1924/2006.
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