食品中植物甾醇氧化物研究进展

植物甾醇作为一种降胆固醇的功能性成分已被广泛用于食品及其配料中,但是其化学结构与胆固醇类似,易受光、热、氧、金属离子等作用,转变成对人体具有潜在危害的植物甾醇氧化物(POPs)。虽然对这种潜在危害还存在争议,但POPs已经引起了人们的关注。本文综合现有国内外有关文献,对POPs的来源分布、形成机理、生理作用及抑制有害POPs生成等几个方面的研究进展进行了总结,并对其研究发展趋势进行了展望。

Researches on Phytosterol Oxidation Products in Food: A Review

Abstract Phytosterols have been widely used in food as a kind of functional ingredient for lowering cholesterol. However, their chemical structures are similar to that of cholesterol, which are vulnerable to light, heat, and oxygen, and easily transform into the phytosterol oxidation products (POPs) which bring potential hazard to the human body. Although the debate about this hazard is inconclusive, POPs have already aroused a strong concern. This study gave a review of POPs on the existing relevant literature at home and abroad. The sources and distribution, the formation mechanism, the physiological role, the inhibition methods of the formation of harmful POPs and prospect of POPs were introduced, respectively.