The health claim on "olive oil polyphenols" and the need for meaningful terminology and effective analytical protocols

European Journal of Lipid Science and Technology

Volumn 117, Issue 8, 2015, Pages 1091-1094

  Tsimidou, Maria Z ^a   Boskou, Dimitrios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84938751635     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500155     Document Type: Editorial

References (11)

1. European Commission, Regulation (EC) No. 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Off. J. Eur. Union 2006, L404, 9-30.
2. ec.europa.eu/nuhclaims (EU Register of nutrition and health claims made on foods)
3. European Community, Council Regulation No. 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk, to children's development, health. Off. J. Eur. Union 2012, L136, 1-40.
4. Βoskou, D. (Ed.), Olive Oil. Minor Constituents and Health, CRC Press, Boca Raton, FL, USA 2008.
5. Boskou, D., in: Boskou, D. (Ed.), Olive and Olive Oil Bioactive Ingredients, AOCS Press, Urbana, IL, 2015, pp, 1-31.
6. Romero, C., Brenes, M., Analysis of total contents of hydroxytyrosol and tyrosol in olive oil. J. Agric. Food Chem. 2012, 60, 9017-9022.
7. Mastralexi, A., Nenadis, N., Tsimidou, M. Z., Addressing analytical requirements to support health claims on "Olive Oil Polyphenols" (EC Regulation 432/2012 J. Agric. Food Chem. 2014, 62, 2459-2461 Romero, C. and Brenes, M. Comment on addressing analytical requirements to support health claims on "Olive Oil Polyphenols" (EC Regulation 432/212). By M. Tsimidou et al. J. Agric. Food Chem., 2014, 62, 10210-10211; Mastralexi, A., Nikolaos Nenadis, N, Tsimidou, M. Z., Rebuttal to the comment on addressing analytical requirements to support health claims on "Olive Oil Polyphenols" (EC Regulation 432/212). J. Agric. Food Chem., 2014, 62, 10212-10213.
8. Purcaro, G., Codony, R, Pizzale, L, Mariani, C., Conte, L. Evaluation of total hydroxytyrosol and tyrosol in extra virginolive oils, Eur. J. Lipid Sci. Technol. 2014, 116, 805-811
9. Karkoula, E., Skantzari, A, Melliou, E., Magiatis, P. Direct measurement of oleocanthal and oleacein levels in olive oil by quantitative 1H NMR. Establishment of a new index for the characterization of extra virgin olive oils. J. Agric. Food Chem. 2012, 60, 11696-11703.
10. Tsimidou, M. Z, in: Aparicio, R., Harwood, J. (Eds.), Handbook of Olive Oil: Analysis and Properties, 2nd Edn., Springer Science+Business Media: New York, 2013; pp. 311-333.
11. Martín-Peláez, S., Covas, M. I., Fitó, M., Kuŝa, A., Pravst, I. Health effects of olive oil polyphenols: Recent advances and possibilities for the use of health claims. Mol. Nutr. Food Res. 2013, 57, 760-771.