September 12, 20110 CommentsPosted in News, European Food Safety Authority (EFSA), Government, Health Claims, Heart Health, Blood Pressure, Digestion, Antioxidants, Inflammation Print
PARMA, Italy—The European Foods Safety Authority (EFSA) issued a scientific opinion stating consumption of hydroxytyrosol and related polyphenols has a cause-and-effect relationship effect on the protection of blood lipids from oxidative damage (EFSA Journal 2011;9(4):2033). EFSA issued the Article 13 of Regulation (EC) No 1924/2006 following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies.
The opinion said 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 listed with claims of protection of low-density lipoprotein (LDL) particles from oxidative damage, maintenance of normal blood high-density lipoprotein (HDL) cholesterol concentrations, maintenance of normal blood pressure, “anti-inflammatory properties," “contributes to the upper respiratory tract health," “can help to maintain a normal function of gastrointestinal tract," and “contributes to body defenses against external agents."
EFSA determined that a minimum 5 mg of hydroxytyrosol and its derivatives in olive oil should be consumed daily to use a cardiovascular health claim. The EFSA document said concentrations in some olive oils may be too low to allow the consumption of the 5 mg amount hydroxytyrosol and its derivatives with a regular and balanced diet...
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