Scientific Opinion on the substantiation of health claims related to Camellia sinensis (L.) Kuntze (tea), including catechins in green tea and tannins in black tea, and protection of DNA, proteins and lipids from oxidative damage (ID 1103, 1276, 1311, 1708, 2664), reduction of acid production in dental plaque (ID 1105, 1111), maintenance of bone (ID 1109), decreasing potentially pathogenic intestinal microorganisms (ID 1116), maintenance of vision (ID 1280), maintenance of normal blood pressure (ID 1546) a

,

doi:10.2903/j.efsa.2010.1463

Cited by 16 publications

(3 citation statements)

References 56 publications

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“…Additional claims that did not fare well included ones that catechins contributed to normal cognitive function, normal cardiovascular system functions, bodily invigoration, decreasing potentially pathogenic gastrointestinal microorganisms, immune health, and oral health (39). The dossiers denied on substantiation of health claims related to tea also included proposed associations of catechins in green tea and tannins in black tea with protection of DNA, proteins, and lipids from oxidative damage; reduction in acid production in dental plaque; maintenance of bone health; decreases in potentially pathogenic intestinal microorganisms; maintenance of vision; maintenance of normal blood pressure; and maintenance of normal blood cholesterol concentrations (40). The EFSA also rejected claims for L-theanine in improving cognitive function, alleviating psychological stress, helping maintain normal sleep, and reducing menstrual discomfort (41).…”

Section: Communicating Tea Research To the Publicmentioning

confidence: 99%

Tea and flavonoids: where we are, where to go next

Dwyer¹,

Peterson²

2013

The American Journal of Clinical Nutrition

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There is a need to evaluate the evidence about the health effects of tea flavonoids and to provide valid, specific, and actionable tea consumption information to consumers. Emerging evidence suggests that the flavonoids in tea may be associated with beneficial health outcomes, whereas the benefits and risks of tea extracts and supplements are less well known. The next steps in developing tea science should include a focus on the most promising leads, such as reducing the risk of cardiovascular disease and stroke, rather than pursuing smaller, more diffuse studies of many different health outcomes. Future tea research should also include the use of common reference standards, better characterization of intervention products, and application of batteries of biomarkers of intakes and outcomes across studies, which will allow a common body of evidence to be developed. Mechanistic studies should determine which tea bioactive constituents have effects, whether they act alone or in combination, and how they influence health. Clinical studies should use well-characterized test products, better descriptions of baseline diets, and validated biomarkers of intake and disease risk reduction. There should be more attention to careful safety monitoring and adverse event reporting. Epidemiologic investigations should be of sufficient size and duration to detect small effects, involve populations most likely to benefit, use more complete tea exposure assessment, and include both intermediary markers of risk as well as morbidity and mortality outcomes. The construction of a strong foundation of scientific evidence on tea and health outcomes is essential for developing more specific and actionable messages on tea for consumers.

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Section: Communicating Tea Research To the Publicmentioning

confidence: 99%

Tea and flavonoids: where we are, where to go next

Dwyer¹,

Peterson²

2013

The American Journal of Clinical Nutrition

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“…The EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) has conducted a number of assessments on the substantiation of health claims related to the catechins (especially EGCG) in green tea. The outcome of these evaluations is that no cause and effect relationship has been established (EFSA NDA Panel, 2010a,b, 2011 In 2012, ANSES published three opinions on green tea (ANSES, 2012a,b,c).…”

Section: Evaluations Performed By Efsamentioning

confidence: 99%

Scientific opinion on the safety of green tea catechins

Younes¹,

Aggett²,

Aguilar³

et al. 2018

EFS2

153

107

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The EFSA ANS Panel was asked to provide a scientific opinion on the safety of green tea catechins from dietary sources including preparations such as food supplements and infusions. Green tea is produced from the leaves of Camellia sinensis (L.) Kuntze, without fermentation, which prevents the oxidation of polyphenolic components. Most of the polyphenols in green tea are catechins. The Panel considered the possible association between the consumption of (-)-epigallocatechin-3-gallate (EGCG), the most relevant catechin in green tea, and hepatotoxicity. This scientific opinion is based on published scientific literature, including interventional studies, monographs and reports by national and international authorities and data received following a public 'Call for data'. The mean daily intake of EGCG resulting from the consumption of green tea infusions ranges from 90 to 300 mg/day while exposure by high-level consumers is estimated to be up to 866 mg EGCG/day, in the adult population in the EU. Food supplements containing green tea catechins provide a daily dose of EGCG in the range of 5-1,000 mg/day, for adult population. The Panel concluded that catechins from green tea infusion, prepared in a traditional way, and reconstituted drinks with an equivalent composition to traditional green tea infusions, are in general considered to be safe according to the presumption of safety approach provided the intake corresponds to reported intakes in European Member States. However, rare cases of liver injury have been reported after consumption of green tea infusions, most probably due to an idiosyncratic reaction. Based on the available data on the potential adverse effects of green tea catechins on the liver, the Panel concluded that there is evidence from interventional clinical trials that intake of doses equal or above 800 mg EGCG/day taken as a food supplement has been shown to induce a statistically significant increase of serum transaminases in treated subjects compared to control.

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“…Further, it should be emphasized that the beneficial effects of polyphenols were claimed in the literature mostly on the basis of in vitro studies, but were not demonstrated in in vivo studies. For example, a relationship has not been established between catechin consumption from green tea ( Camellia sinensis (L.) Kuntze) and the maintenance of normal blood cholesterol concentrations, normal blood pressure, normal vision, normal bones, or the protection of DNA, proteins, or lipids from oxidative damage [126]. The same conclusion was reported for olive-oil polyphenols and the maintenance of normal blood HDL cholesterol concentrations [127], or for flavonoids from fruit juices and antioxidativity, and flavonoids from citrus and vascular health [128].…”

Section: Use Of Polyphenol-loaded Nanoparticles In Food Processingmentioning

confidence: 99%

Application of Polyphenol-Loaded Nanoparticles in Food Industry

et al. 2019

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Nanotechnology is an emerging field of science, and nanotechnological concepts have been intensively studied for potential applications in the food industry. Nanoparticles (with dimensions ranging from one to several hundred nanometers) have specific characteristics and better functionality, thanks to their size and other physicochemical properties. Polyphenols are recognized as active compounds that have several putative beneficial properties, including antioxidant, antimicrobial, and anticancer activity. However, the use of polyphenols as functional food ingredients faces numerous challenges, such as their poor stability, solubility, and bioavailability. These difficulties could be solved relatively easily by the application of encapsulation. The objective of this review is to present the most recent accomplishments in the usage of polyphenol-loaded nanoparticles in food science. Nanoparticles loaded with polyphenols and their applications as active ingredients for improving physicochemical and functional properties of food, or as components of active packaging materials, were critically reviewed. Potential adverse effects of polyphenol-loaded nanomaterials are also discussed.

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Cited by 16 publications

References 56 publications

Tea and flavonoids: where we are, where to go next

Tea and flavonoids: where we are, where to go next

Scientific opinion on the safety of green tea catechins

Application of Polyphenol-Loaded Nanoparticles in Food Industry

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