Safety evaluation of phytosterol esters. Part 8. Lack of genotoxicity and subchronic toxicity with phytosterol oxides

Lea, Linda J.; Hepburn, Paul; Wolfreys, Alison; Baldrick, Paul

doi:10.1016/j.fct.2003.12.014

Cited by 56 publications

(39 citation statements)

References 32 publications

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“…Maguire et al (2003) reported that β-sitosterol oxides exhibit less severe but similar toxicity patterns to those found for COP. On the other hand, Lea et al (2004) concluded that POP do not exhibit a genotoxic potential. Hiroko et al (2004) mentioned that POP are absorbed but they do not promote the development of atherosclerosis in apo E deficient mice.…”

Section: Introductionmentioning

confidence: 99%

“…POP were identified in the plasma of human subjects in amounts ranging from 4.80 to 57.2 ng/mL (Grandgirard et al 2004). However, several aspects of the possible toxic effects of POP are still to be elucidated (Tomoyori et al 2004;Lea et al 2004). Maguire et al (2003) reported that β-sitosterol oxides exhibit less severe but similar toxicity patterns to those found for COP.…”

Section: Introductionmentioning

confidence: 99%

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Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries

Ramadan

2015

J Food Sci Technol

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Fried foods, both deep-fried and pan-fried, are enjoyed by people worldwide. Frying is one of the main factors leading to formation of phytosterols (PS) oxidation products (POP) in vegetable oils. The aim of this study was to measure the oxidation of β-sitosterol (24α-ethyl-5-cholesten-3β-ol) and campesterol (24α-methyl-5-cholesten-3β-ol) in commercial sunflower oil (SFO) during deepand pan-frying of French fries for different periods (30, 60, 120 and 240 min). The total amount of PS in SFO was 4732 μg/g, wherein the major PS were β-sitosterol and campesterol. The results of POP were confirmed by the GC-MS analysis that monitored the formation of oxides during frying. Upon frying, total PS content decreased whereas the highest decrease was measured after 240 min of frying. The oxidative stability (OS) of different sitosterol and campesterol during both frying methods was evaluated. In general, pan frying resulted in more PS oxidation than deep frying. β-Sitosterol oxides predominated while campesterol oxides were formed to a lesser extent. 7-Ketositosterol, followed by 7β-hydroxysitosterol, 5,6-epoxy derivatives and 7α-hydroxysitosterol were the main POP induced during frying. The proportion of 7-keto derivatives decreased during frying while the proportion of 7β-hydroxy derivatives increased. The formation of POP might be a limiting factor for frying in SFO for long periods.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries

Ramadan

2015

J Food Sci Technol

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“…In fact, Maguire et al (11) and Adcox et al (12) reported that -sitosterol oxides exhibit less severe but similar toxicity patterns to those found for COPs. On the other hand, Lea et al (13) concluded that phytosterols oxides do not exhibit a genotoxic potential and no obvious evidence of subchronic toxicity was detected. Hiroko et al (14) indicated that POPs are absorbed but that they do not promote the development of atherosclerosis in apo E deficient mice.…”

Section: Introductionmentioning

confidence: 99%

Levels of Phytosterol Oxides in Enriched and Nonenriched Spreads: Application of a Thin-Layer Chromatography−Gas Chromatography Methodology

Conchillo

Cercaci

Ansorena

et al. 2005

J. Agric. Food Chem.

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The content of phytosterol oxidation products (POPs) in enriched and nonenriched commercial spreads was evaluated by thin-layer chromatography-gas chromatography (TLC-GC). Oxides of -sitosterol, campesterol, and stigmasterol were produced by thermo-oxidation (7-hydroxy, 7-keto, and epoxy derivatives) and chemical synthesis (triol derivatives), which were then separated and identified by TLC-GC. Their identification was further confirmed by GC-mass spectrometry (GC-MS). The total amounts of phytosterols found were 6.07 and 0.33 g/100 g of sample in phytosterol-enriched and nonenriched spread, respectively, whereas the total POPs contents were 45.60 and 13.31 mg/kg of sample in the enriched and nonenriched products. The main POPs found were the 7-keto derivatives of all phytosterols analyzed; 7-ketositosterol was the most abundant one (14.96 and 5.93 mg/kg of sample in phytosterol-enriched and nonenriched spread). No -epoxy and triol derivatives were detected in both types of samples. The enriched spread presented a lower phytosterol oxidation rate (0.07%) than the nonenriched one (0.41%).

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“…The level of evidence of the use of these foods on blood cholesterol lowering is sufficient to meet the criteria laid down in the Passclaim consensus report (Aggett et al, 2005). As the foods enriched with phytosterol esters are regarded as novel foods extensive safety evaluations have been performed prior to market launch, and these have all been published in this journal (Lea et al, 2004, Baker et al, 1999, Wolfreys and Hepburn, 2002, Sanders et al, 2000, Waalkens-Berendsen et al, 1999. Although phytostanol esters were not subject to the novel foods regulation in Europe for formal reasons, also these have gone through safety testing procedures (Slesinski et al, 1999, Turnbull et al, 1999a, Turnbull et al, 1999b, Turnbull et al, 1999c.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of customary use of phytosterol/-stanol enriched margarines on blood cholesterol lowering

Wolfs

Jong

Ocké

et al. 2006

Food and Chemical Toxicology

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Postlaunch monitoring of functional foods can encompass monitoring of effectiveness under conditions of customary use. To this end, the effectiveness of phytosterol/-stanol enriched margarine consumption in free-living conditions was investigated with data from the Dutch "Doetinchem cohort study". In total, 4505 subjects (aged 26-70 years) were examined in 1994-1998 and re-examined during 1999-2003. A general and a food frequency questionnaire and non-fasting blood samples for total and HDL cholesterol determination were obtained. Subjects were stratified into phytosterol/-stanol enriched margarine users (n = 84) and non-users (n = 4421) based on the re-examination data, as these margarines were available on the Dutch market from 1999 onwards.Mean spontaneous daily use (g ± SD) of phytosterol-containing margarine (n = 71) was 15 ± 8 and of phytostanol-containing margarine (n = 13) 9 ± 6. After five years, total blood cholesterol had increased with 0.26 mmol/l in non-users while it had not significantly changed in users. The difference in total blood cholesterol change in users versus non-users was −0.30 mmol/l (p < 0.001). The beneficial effect of the phytosterol/-stanol enriched margarine, used under customary conditions can be characterized as a stabilization of cholesterol levels. This is the first report finding a modest beneficial effect on blood cholesterol level under customary conditions thereby partly confirming findings from clinical trials.

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Safety evaluation of phytosterol esters. Part 8. Lack of genotoxicity and subchronic toxicity with phytosterol oxides

Cited by 56 publications

References 32 publications

Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries

Oxidation of β-sitosterol and campesterol in sunflower oil upon deep- and pan-frying of French fries

Levels of Phytosterol Oxides in Enriched and Nonenriched Spreads: Application of a Thin-Layer Chromatography−Gas Chromatography Methodology

Effectiveness of customary use of phytosterol/-stanol enriched margarines on blood cholesterol lowering

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