An assessment of the carcinogenic potential of shea oleine in the rat

Safety Assessment of Butyrospermum parkii (Shea)-Derived Ingredients as Used in Cosmetics

The Expert Panel for Cosmetic Ingredient Safety (Panel) assessed the safety of 13 Butyrospermum parkii (shea)-derived ingredients, which are most frequently reported to function in cosmetics as skin and hair conditioning agents. The Panel reviewed the available data to determine the safety of these ingredients. Because final product formulations may contain multiple botanicals, each containing similar constituents of concern, formulators are advised to be aware of these constituents and to avoid reaching levels that may be hazardous to consumers. Industry should use good manufacturing practices to limit impurities that could be present in botanical ingredients. The Panel concluded that these ingredients are safe in the present practices of use and concentration when formulated to be non-sensitizing.

A subchronic toxicity study of shea nut color in Wistar rats

Shea nut color, obtained from nuts of the shea tree (Butyrospermum parkii), is used as a food-coloring agent. Flavonoid pigments are considered to be the responsible constituents. As there have been no reports of toxicological evaluation, a 13-week subchronic toxicity study was performed in Wistar Hannover rats at dose levels of 0 (control), 0.07, 0.31, 1.25 and 5% in powdered basal diet. The average of daily shea nut color intake was 51.3, 226.1, 986.8 and 3775.5 mg/kg/day for males and 56.4, 272.9, 1166.7 and 4387.7 mg/kg/day for females, respectively. During the administration period, daily observation of clinical signs and weekly measurement of body weights and food consumption were performed. After the end of the treatment, hematology, serum biochemistry, organ weight and histopathological examinations were conducted. No significant toxicological changes were observed in any parameters in this study. Hence, the no adverse effect dose of shea nut color was estimated to be greater than 5.0% for both sexes (3775.5 mg/kg/day for males and 4387.7 mg/kg/day for females).

Studies to investigate the absorption and excretion of shea oleine sterols in rat and man

Shea oleine (SU), an oil fraction derived from the nut of the African tree, Butyrospermum parkii, is used as a frying oil and, after hardening (SH), in margarine and toffee fat. Both SU and SH contain a high level (approximately 8%) of 4,4-dimethylsterols (4,4-DMS), mostly as esters of cinnamic acid. As part of a series of studies evaluating SU, investigations to study rat and human dietary utilization were carried out. These comprised fecal fat analysis of groups of Wistar rats and a small number (four subjects) of human volunteers. Groups of rats were administered SU in a semisynthetic diet over 3 weeks at up to 20% in the diet (approximately 10 g/kg/day). In the human study, four male volunteers consumed a single 25-g portion of SU (approximately 0.4 g/kg) and ate no other vegetable fat during the course of the study. No preferential absorption of any of the 4,4-DMS occurred in the rat or man. Apparent absorption of the most prominent sterol fraction in the unsaponifiable material, 4,4-DMS, as estimated by its disappearance from feces, was similar in both species (27% to 52% in the rat compared with 13% to 49% in human subjects). Both rats and humans showed a similar profile of dietary and fecal 4,4-DMS fraction sterol components.

A 13-week feeding study in the rat with shea oleine and hardened shea oleine

Shea oleine is an oil fraction derived from the nut of the tree, Butyrospermum parkii, which grows in central and western Africa. There are several uses of shea oleine, including its use as a cooking oil and, after hardening, in margarine and toffee fat. As part of a series of studies, a 13-week rat feeding study was conducted in which groups of Colworth-Wistar rats (15 male and 15 female) were fed 27.5% total fat semipurified diets containing 20% (w/w) shea oleine (SU) or hardened shea oleine (SH). Equivalent groups of rats were fed either 20% (w/w) palm oil (PU), soyabean oil (BU), or the hardened (hydrogenated) equivalents (PH and BH, respectively). Assessments of body weight, food and water intake, clinical pathology, organ weights, and macroscopic histopathology were carried out. Results showed that shea oleine diets produced similar biological effects to palm oil and and soyabean oil diets. A slightly reduced body weight gain was noted in rats fed either of the shea oleine diets in comparison with palm oil and soyabean oil. The process of hardening had no significant impact on the normal growth in rats fed shea oleine, although minor differences compared with unhardened diets comprised some small changes in clinical chemistry parameters, raised liver weight, and less liver lipid. In addition, raised alkaline phosphatase and an increase in food intake were noted in rats fed SH. All diets were well tolerated in the growing rat and none of the findings in the study were considered to be adverse.