(tumor necrosis factor-α, C-reactive protein levels, white blood cell counts, and acid
phosphatase activity), antioxidant biomarkers (superoxide dismutase, catalase and
reduced glutathione), and oxidative stress markers (malondialdehyde and protein
carbonyl) in the sesame oil- and soybean oil-supplemented groups, when compared
with that of the control. It was concluded that sesame and soybean oil supplementation might be useful for preventing bone loss caused by estrogen deficiency in
OVX conditions.
12.8 Adverse Health Effects
Sesame and its products are increasingly popular in Western diet and is a common
ingredient in a variety of foods. However, sesame allergy is a significant, serious,
and growing problem. Persons allergic to various sesame seed products developed
shock, lip stinging, palatial edema, and/or asthma on consumption of such products
(Stutius et al. 2010). There has been a significant increase in the number of reports of
hypersensitivity to sesame since the first report from the United States in 1950.
Succeeding reports are commonly from developed countries, including the United
States, Australia, many European countries, and Asia (Israel and Japan) (Gangur
et al. 2005; Goto et al. 2008). The general prevalence of sesame allergy has been
reported to about 0.1–0.2%, whereas in Israel it is the third most and second most
common cause of IgE-mediated food reactions and food-induced anaphylaxis,
respectively (Sicherer et al. 2003; Dalal et al. 2012). Consequently, the European
Commission (EC) law (2003/89 EC) and Canadian Food Inspection Agency have
listed sesame in the allergen labeling list; however, the Food and Drug Administration has not listed it under the allergen category (USFDA 1992, 2001; Goodwin
2004).
Studies have shown that protein and sesame oil components trigger the allergic
response mediated by IgE. Eight sesame allergens (Ses i 1 to Ses i 8) have been
characterized, wherein 11 s globulin (main protein component) comprises of Ses i
6 and Ses i 7, and oleoresins comprise Ses i 4 and Ses i 5 and cause severe allergic
reactions like rhinoconjunctivitis (nasal congestion, sneezing and rhinorrhea,
periocular pruritus, tearing, and conjunctival erythema) or asthma (wheezing,
cough, dyspnea) (Beyer et al. 2007; Wolff et al. 2004; Permaul et al. 2009;
Barbarroja-Escudero et al. 2015). Sesamin and sesamol in sesame oil have been
reported to be associated with allergic contact dermatitis (Gangur et al. 2005).
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319
phosphatase activity), antioxidant biomarkers (superoxide dismutase, catalase and
reduced glutathione), and oxidative stress markers (malondialdehyde and protein
carbonyl) in the sesame oil- and soybean oil-supplemented groups, when compared
with that of the control. It was concluded that sesame and soybean oil supplementation might be useful for preventing bone loss caused by estrogen deficiency in
OVX conditions.
12.8 Adverse Health Effects
Sesame and its products are increasingly popular in Western diet and is a common
ingredient in a variety of foods. However, sesame allergy is a significant, serious,
and growing problem. Persons allergic to various sesame seed products developed
shock, lip stinging, palatial edema, and/or asthma on consumption of such products
(Stutius et al. 2010). There has been a significant increase in the number of reports of
hypersensitivity to sesame since the first report from the United States in 1950.
Succeeding reports are commonly from developed countries, including the United
States, Australia, many European countries, and Asia (Israel and Japan) (Gangur
et al. 2005; Goto et al. 2008). The general prevalence of sesame allergy has been
reported to about 0.1–0.2%, whereas in Israel it is the third most and second most
common cause of IgE-mediated food reactions and food-induced anaphylaxis,
respectively (Sicherer et al. 2003; Dalal et al. 2012). Consequently, the European
Commission (EC) law (2003/89 EC) and Canadian Food Inspection Agency have
listed sesame in the allergen labeling list; however, the Food and Drug Administration has not listed it under the allergen category (USFDA 1992, 2001; Goodwin
2004).
Studies have shown that protein and sesame oil components trigger the allergic
response mediated by IgE. Eight sesame allergens (Ses i 1 to Ses i 8) have been
characterized, wherein 11 s globulin (main protein component) comprises of Ses i
6 and Ses i 7, and oleoresins comprise Ses i 4 and Ses i 5 and cause severe allergic
reactions like rhinoconjunctivitis (nasal congestion, sneezing and rhinorrhea,
periocular pruritus, tearing, and conjunctival erythema) or asthma (wheezing,
cough, dyspnea) (Beyer et al. 2007; Wolff et al. 2004; Permaul et al. 2009;
Barbarroja-Escudero et al. 2015). Sesamin and sesamol in sesame oil have been
reported to be associated with allergic contact dermatitis (Gangur et al. 2005).
12 Sesame (Sesamum indicum) Seed
319