US EPA

6328880 

Journal Article 

Claims related to lycopene and olive oil as functional ingredients in tomato food products: salmorejo 

Camara, M; Fernandez-Ruiz, V; Fernandez Redondo, D; Sanchez-Mata, MC; Gervas, C 

2017 

Yes 

Acta Horticulturae
ISSN: 0567-7572 

INT SOC HORTICULTURAL SCIENCE 

LEUVEN 1 

Acta Horticulturae 

1159 

231-236 

10.17660/ActaHortic.2017.1159.33 

WOS:000431840700033 

Tomato and olive oil are important products in the Mediterranean diet, rich in bioactive compounds that have been correlated with cardiovascular risk reduction, cancer risk reduction, antibacterial and antivirus effects, modulation of detox enzymes and immune system stimulation. Salmorejo is a Spanish cold soup made from tomatoes, extra virgin olive oil, bread crumbs, garlic, vinegar and salt. Food products marketed in the European Union must comply with the following regulations regarding claims on labels: R 1924/2006, R1925/2006, R 116/2010 and R1169/2011. A requirement of the regulations is that any statement must be based on proven scientific evidence. This paper aimed to review the current nutrition, content and health claims approved by the European Food Safety Authority (EFSA) relating to lycopene and extra virgin olive oil as ingredients in tomato food products such as salmorejo soup, to be used for labelling and marketing purposes. To date, no health claims have been approved for salmorejo. Following the EFSA requirements, further human studies are essential to justify future health claims. In relation to the types of intervention studies necessary to explain the effect, the population should be healthy individuals, and the studies should be well controlled (specifying either the control/placebo) and, in each case, the markers used must be considered valid by EFSA. This information could be very useful for the industry in order to put value to their products as well as to design marketing campaigns. 

Spanish tomato products; salmorejo; health claims; tomato; olive oil 

Argerich, C; Camara, M; Colvine, S; 

14th International Symposium on Processing Tomato 

Santiago, CHILE