Open AccessScientific Opinion on the substantiation of a health claim related to a combination of Tuscan black cabbage, “tri‐coloured” Swiss chard, “bi‐coloured” spinach and “blu savoy” cabbage and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006
Author(s) -
Efsa Panel on Dietetic Products
Publication year - 2013
Publication title -
efsa journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.076
H-Index - 97
ISSN - 1831-4732
DOI - 10.2903/j.efsa.2013.3413
Subject(s) - brassica oleracea , spinach , health claims on food labels , red cabbage , oxidative damage , human health , horticulture , biology , traditional medicine , toxicology , food science , medicine , antioxidant , biochemistry , environmental health
Following an application from Italsur s.r.l., submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Italy, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to a combination of Tuscan black cabbage, “tri‐coloured” Swiss chard, “bi‐coloured” spinach and “blu savoy” cabbage and protection of blood lipids from oxidative damage. The food that is the subject of the health claim, a combination of Tuscan black cabbage ( Brassica Oleracea botrytis L.), “tri‐coloured” Swiss chard ( Beta vulgaris cicla L.), “bi‐coloured” spinach ( Spinacia oleracea L.) and “blu savoy” cabbage ( Brassica oleracea convar. capitata var. sabauda L.), is sufficiently characterised. The claimed effect, protection of blood lipids from oxidative damage, may be a beneficial physiological effect. No human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between consumption of a combination of Tuscan black cabbage, “tri‐coloured” Swiss chard, “bi‐coloured” spinach and “blu savoy” cabbage and protection of blood lipids from oxidative damage.