ID 3781 - Polifenole w oliwie z oliwek

PL: Polifenole w oliwie z oliwek
EN: Olive Biophenols
Pdf: polyphenols in olive

Oświadczenie (2)

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.

2.3. Utrzymanie prawidłowego ciśnienia tętniczego (ID 3781)

The claimed effect is “contributes to the maintenance of a normal blood pressure”. The Panel assumes that the target population is the general population.
Blood pressure is the pressure (force per unit area) exerted by circulating blood on the walls of blood vessels. Elevated blood pressure, by convention above 140 mmHg (systolic) and/or 90 mmHg (diastolic), may compromise normal arterial and cardiac function.
The Panel considers that maintenance of normal blood pressure is a beneficial physiological effect.

3.3. Utrzymanie prawidłowego ciśnienia tętniczego (ID 3781)

The majority of the references provided for the scientific substantiation of the claim included monographs, narrative reviews, papers on extraction procedures, toxicity studies, human intervention studies, animal studies, and in vitro experiments on food(s)/food constituent(s) other than olive polyphenols, and/or on effects other than blood pressure. These included references on antioxidant activity, allergenicity, antimicrobial and antifungal properties, immunotherapy, gut disorders, liver function and diabetes. The Panel considers that no conclusions can be drawn from these references for the scientific substantiation of the claimed effect.
An internal report describing a human study on the effect on mild hypertension of the consumption of an olive leaf extract standardised to its oleuropein content (Moccetti et al., 2005) was submitted, in which the information provided regarding the study design, methodology and statistical analysis was insufficient for a complete scientific evaluation. The Panel considers that no conclusions can be drawn from this reference for the scientific substantiation of the claimed effect.
An animal study on the blood pressure lowering effect of an olive leaf extract in induced hypertension (Khayyal et al., 2002), and an animal study on the blood pressure lowering effect of an olive extract submitted intravenously (Gilani et al., 2005), were provided. The Panel considers that evidence provided in animal studies is not sufficient to predict the occurrence of an effect of consumption of olive polyphenols on blood pressure in humans. The Panel also considers that studies on intravenous administration cannot be used to substantiate a claim on a food/food constituent.
The Panel concludes that a cause and effect relationship has not been established between the consumption of 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) and maintenance of normal blood pressure.

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