Active ingredients leading in health claims on functional foods

Journal of Functional Foods

Miriam J.E. Urlings¹  Aalt Bast²  Alie de Boer³ 

[1] Corresponding author. Department of Pharmacology and Toxicology, Faculty of Health Medicine and Life Sciences, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands. Tel.: [phone].;Department of Complex Genetics, Faculty of Health Medicine and Life Sciences, Maastricht University, Maastricht, The Netherlands;Department of Pharmacology and Toxicology, Faculty of Health Medicine and Life Sciences, Maastricht University, Maastricht, The Netherlands;

关键词: Bioactives;    Functional food;    Functional ingredients;    Health claims;    European food law;    EFSA;   

DOI  :  

来源: DOAJ

【 摘 要 】

Defining and characterising the active ingredient is the first criterion in reviewing scientific substantiation of health claims by the European Food Safety Authority under the Nutrition and Health Claim Regulation. This study analyses three health claim dossiers where the active ingredient is directly connected to the food item containing the bioactive. Since this bioactive itself is held responsible for the effect, the association of the food item and the bioactive is not always justifiable. This association is shown to be influenced by both the type of claim and the substantiating evidence. We argue that it would be preferable to more precisely chemically define the active ingredients. Claims could then be based on a bioactive constituent without the necessity to connect the claim to a specific matrix, becoming more transparent and relevant to both the industry and consumers. Characterisation and defining the bioactive should therefore be central in the health claim.

【 授权许可】

Unknown