Abstract: 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.

Key words: phytosterol oxidation products; intake assessment; absorption in the body; health-related effects