植物甾醇氧化物的形成、摄入及健康相关效应

植物甾醇（phytosterol，PS）是一类重要的生物活性物质，具有降低胆固醇、预防心血管疾病、抗癌、抗炎等生理功能，但由于其自身结构不稳定，易被氧化形成植物甾醇氧化物（phytosterol oxidation products，POPs），POPs包括酮基类、羟基类和环氧氧化物。随着越来越多的PS强化食品进入人们的日常生活，PS的氧化、POPs的机体摄入及可能存在的危害已引起了消费者的广泛关注。本文查阅国内外有关POPs的最新研究成果，从POPs的形成、种类与结构、膳食暴露情况、机体吸收及健康相关效应等方面进行系统分析论述，以期为PS的氧化控制，特别是POPs的膳食摄入和风险评估提供科学参考。

Formation,Intake and Health-Related Effects of Phytosterol Oxidation Products

Phytosterols (PS) are an important group of bioactive substances capable of lowering cholesterol, preventing cardiovascular disease, and resisting cancers and inflammation. However, due to their unstable structure, PS are subject to oxidation to form phytosterol oxidation products (POPs) including ketones, hydroxyls and epoxy oxides. As more and more phytosterol enriched foods come into people’s daily life, the oxidation of PS, and the ingestion and possible health harms of POPs have attracted the widespread attention of consumers. Based on an extensive review of the literature, this article presents a systematic analysis of the formation, types and structures of POPs, the dietary exposure to POPs, and their absorption and health-related effects in the body. This review is expected to provide a scientific reference for future research aimed to control the oxidation of PS and particularly for the dietary intake and health risk assessment of POPs.