Scientific Opinion on the substantiation of a health claim related to polyphenols in olive and maintenance of normal blood HDL cholesterol concentrations (ID 1639, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

Abstract

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to provide a scientific opinion on a health claim pursuant to Article 13 of Regulation (EC) No 1924 in the framework of further assessment related to polyphenols in olive and maintenance of normal blood HDL-cholesterol concentrations. 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), that is the subject of the health claim is sufficiently characterised. The claimed effect, maintenance of normal blood HDL-cholesterol concentrations, which is eligible for further assessment, is a beneficial physiological effect. The proposed target population is the general population. No evidence from which conclusions could be drawn for the scientific substantiation of the claim, in addition to the Panel's earlier opinion, was provided. The Panel considers that no data were submitted which would require a reconsideration of the conclusions expressed in its previous opinion, in which it concluded that the evidence provided was insufficient to establish a cause and effect relationship between the consumption of olive oil polyphenols (standardised by the content of hydroxytyrosol and its derivatives) and maintenance of normal blood HDL cholesterol concentrations. SUMMARYFollowing a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to provide a scientific opinion on a list of health claims pursuant to Article 13 of Regulation (EC) No 1924. The Commission has agreed with EU Member States that a certain number of Article 13 health claims would be eligible for further assessment by EFSA in order to be able to take a final decision on whether or not to include these claims in the list of permitted health claims. This opinion addresses the scientific substantiation of a health claim in relation to polyphenols in olive and maintenance of normal blood HDL-cholesterol concentrations. The assessment is based on the information provided by the Member States in the consolidated list of Article 13 health claims, references that EFSA has received from Member States or directly from stakeholders and the additional information provided by the competent Authority of Germany for further assessment of this claim.The food constituent that is the subject of the health claim is polyphenols in olive. The Panel considers that 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) are sufficiently characterised.The claimed effect, which is eligible for further assessment, relates to the maintenance of normal blood HDL-cholesterol concentrations. The proposed target population is the general population. The Panel considers that maintenance of normal bloo...

Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds

“…Hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG) are the major antioxidant phenols found in olive fruit with potential health benefits that include antioxidant, antiinflammatory, antimicrobial and anticarcinogenic properties (Fernández-Bolaños, López, Fernández-Bolaños, & Rodríguez-Gutiérrez, 2008). Furthermore, in 2012 the European Food Safety Authority (EFSA) endorsed the health claim that consumption of HT and its derivatives (> 5 mg/day) protects the cardiovascular system, preventing the oxidation of LDL cholesterol by free radicals (EFSA NDA Panel, 2012). This bioactivity is due to the molecular structure of both compounds that contains an ortho-diphenolic group and an additional hydroxyl group in the β position in the case of DHPG.…”

Application of Polyphenol-Loaded Nanoparticles in Food Industry

“…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].…”

Pilot continuous centrifugal liquid-liquid extraction of extra virgin olive oil biophenols and gram-scale recovery of pure oleocanthal, oleacein, MFOA, MFLA and hydroxytyrosol

“…These molecules have been widely investigated, providing significant bioactivities. It is worth noting that the last years, the scientific interest has focused on HT and its derivatives as the most important non-nutritive components of olive oil, due to EFSA (European Food & Safety Authority) health claim about their protecting effect on cardiovascular system [9]. Specifically, numerous biological activities were reported for HT, such as strong antioxidant and anti-inflammatory properties [10] [11].…”