Clastogenic and cytotoxic effects of lipid peroxidation products generated in culinary oils submitted to thermal stress

Nongenotoxic effects and a reduction of the DXR-induced genotoxic effects of Helianthus annuus Linné (sunflower) seeds revealed by micronucleus assays in mouse bone marrow

“…However, studies aimed at understanding the genotoxic and mutagenic effects of H. annuus L. were subject of comparatively little research [19,30], which drove us to evaluate the harmful genotoxic and antigenotoxic properties (i.e., clastogenicity and/or aneugenicity) of oil and tincture of H. annuus L. seeds using the MN assay in vivo .…”

“…The clastogenic and cytotoxic effects from heated sunflower oil were studied in lymphocytes, hepatocytes (HepG2) and in human umbilical vein endothelial cells (HUVEC) [19]. In lymphocytes incubated with water extract of heated sunflower oil containing 0.075 or 0.15 μM of thiobarbituric acid–reactive substances (this extract has a high content in polar aldehydes), the rate of chromosomal breakage was 18.4% and 23.1%, compared to 8.7% and 6.6%, or 8.1% and 9.2%, respectively in lymphocytes incubated with the same volume of a water extract from non–heated oil or distilled water.…”

In vitro mutagenicity assay (Ames test) and phytochemical characterization of seeds oil of Helianthus annuus Linné (sunflower)

“…In another study, lymphocytes incubated with an aqueous extract of sunflower oil submitted to thermal stress exhibited high rates of chromosomal breakage and were significantly different from those of lymphocytes incubated with the same concentrations of the aqueous extract of sunflower oil in the absence of heat. Furthermore, in tests with HepG2 or HUVEC cells, sunflower oil subjected to heat stress was clastogenic and showed dose-dependent cytotoxicity [21] . The absence of clastogenicity and/or aneugenicity in two sources of oil and a tincture of H. annuus L. (sunflower) seeds was also confirmed by in vivo micronucleus assays in mouse bone marrow and was dose-independent, time-independent and sex-independent, except for the oil.…”

Measurement of hazardous compounds for Chongqing hotpot seasoning

“…A series of chemical reactions will occur in the cooking process of the oil layer in the hotpot soup due to the influence of high temperature, light, air, microorganisms and other factors. [7] Pyrolysis, oxidation and polymerization reactions of oils not only affect the quality and flavor of CHS, but also easily cause the hazardous factors to exceed the standards limits, such as acid value, [8] peroxide value, [9] malondialdehyde (MDA), [10] trans-fatty acids [11] and polar components. [12,13] The hazardous factors may cause a variety of detriments to human health, leading to cardiovascular diseases, [14][15][16][17][18] diabetes, [19][20][21] breast cancer, [22] nonalcoholic fatty liver, [23] inhibition of growth and development of young children, [24,25] Alzheimer's disease, [26][27][28] etc.…”