Relevant bibliographies by topics / Food Phytosterols

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  1. Journal articles
  2. Dissertations / Theses
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  4. Book chapters

Academic literature on the topic 'Food Phytosterols'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Food Phytosterols"

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Lugasi, Andrea. "Foods fortified with phytosterins: their role in decreasing the cholesterol level in serum, their Community authorization and requirements for placing them to the market." Orvosi Hetilap 150, no. 11 (2009): 483–96. http://dx.doi.org/10.1556/oh.2009.28572.

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Phytosterols are isoprene compounds that may be found in a great variety of different food products. The most important phytosterol compounds are β-sitosterol, campesterol and stigmasterol. Plant sources of phytosterols are oily seeds, nuts, plant oils, grains, and pulses. Many controlled clinical studies have demonstrated their ability to reduce blood cholesterol levels in hyper- and normocholesterolaemic subjects. Investigators report that phytosterol intakes of 2 to 3 g/d reduce low-density lipoprotein (LDL) cholesterol levels by about 7–11% in human subjects, while LDL and TG levels do not
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Racette, Susan B., Xiaobo Lin, Lina Ma, and Richard E. Ostlund, Jr. "Natural Dietary Phytosterols." Journal of AOAC INTERNATIONAL 98, no. 3 (2015): 679–84. http://dx.doi.org/10.5740/jaoacint.sgeracette.

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Abstract Most clinical phytosterol studies are performed by adding purified supplements to smaller phytosterol amounts present in the natural diet. However, natural dietary phytosterols themselves may also have important effects on cholesterol metabolism. Epidemiological work using food frequency questionnaires to estimate dietary intake suggest that extremes of normal consumption may be associated with 3–14% changes in LDL cholesterol. Standardized food databases do not have enough phytosterol values to allow calculation of phytosterol intake for individuals outside of specialized studies. Na
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Jain, Tanu, and Shikha Bathla. "Plant sterols for human health- A review." Journal of Applied and Natural Science 7, no. 2 (2015): 1081–87. http://dx.doi.org/10.31018/jans.v7i2.734.

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The aim of the article was to review phytosterols as functional food and its significance in lowering cholesterol as well as its specific effect on human health. Phytosterols has been known for its cholesterol lowering action long time back but the uprising of phytosterols in form of functional foods gained the interest once again. Fatty food matrix provides optimal solubility but fortification of phytosterols with other food matrices like low fat fermented milk, bread, juice are showing positive results. A dose of 2 g/day of either steryl or stanyl esters has been prescribed for an optimum ef
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Sirirat, Rawiwan, Yessenia Tantamango-Bartley, Celine Heskey, et al. "The Association Between Phytosterol Intake and Breast Cancer Incidence in the Adventist Health Study-2 Cohort." Current Developments in Nutrition 4, Supplement_2 (2020): 352. http://dx.doi.org/10.1093/cdn/nzaa044_051.

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Abstract Objectives Breast cancer is the most diagnosed form of cancer among American women. Worldwide, it is second only to lung cancer. Phytosterols are phytochemicals found in plant foods that have potential benefits for breast cancer. Research on phytosterols and cancer associations to date has been limited to breast cancer cell lines and animal studies, and the results have been promising. Our objective is to examine the association between breast cancer incidence and phytosterol intake in the Adventist Health Study-2, a large cohort in North America. Methods The present study estimated t
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Lin, Xiaobo, Lina Ma, Susan B. Racette, Catherine L. Anderson Spearie, and Richard E. Ostlund. "Phytosterol glycosides reduce cholesterol absorption in humans." American Journal of Physiology-Gastrointestinal and Liver Physiology 296, no. 4 (2009): G931—G935. http://dx.doi.org/10.1152/ajpgi.00001.2009.

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Dietary phytosterols inhibit intestinal cholesterol absorption and regulate whole body cholesterol excretion and balance. However, they are biochemically heterogeneous and a portion is glycosylated in some foods with unknown effects on biological activity. We tested the hypothesis that phytosterol glycosides reduce cholesterol absorption in humans. Phytosterol glycosides were extracted and purified from soy lecithin in a novel two-step process. Cholesterol absorption was measured in a series of three single-meal tests given at intervals of 2 wk to each of 11 healthy subjects. In a randomized c
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Palmeiro-Silva, Yasna K., Raúl I. Aravena, Lisette Ossio, and Javiera Parro Fluxa. "Effects of Daily Consumption of an Aqueous Dispersion of Free-Phytosterols Nanoparticles on Individuals with Metabolic Syndrome: A Randomised, Double-Blind, Placebo-Controlled Clinical Trial." Nutrients 12, no. 8 (2020): 2392. http://dx.doi.org/10.3390/nu12082392.

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Metabolic syndrome (MS) affects up to 40% of the population and is associated with heart failure, stroke and diabetes. Phytosterols (PS) could help to manage one or more MS criteria. The purpose of this study was to evaluate the therapeutic effect of daily supplementation of an aqueous dispersion of 2 g of free-phytosterols nanoparticles in individuals with MS over six months of intervention, compared with placebo. This double-blind study included 202 participants with MS randomly assigned into phytosterol (n = 102) and placebo (n = 100) groups. Participants were assessed at baseline, 4, 12 an
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Reaver, Ashley, Susan Hewlings, Kenneth Westerman, et al. "A Randomized, Placebo-Controlled, Double-Blind Crossover Study to Assess a Unique Phytosterol Ester Formulation in Lowering LDL Cholesterol Utilizing a Novel Virtual Tracking Tool." Nutrients 11, no. 9 (2019): 2108. http://dx.doi.org/10.3390/nu11092108.

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Elevated blood concentration of low-density lipoprotein cholesterol (LDLc) is a primary risk factor for developing cardiovascular disease. Lifestyle interventions including an increase in dietary phytosterols as well as medications have proven effective in lowering LDLc. The primary objective of this randomized, placebo controlled, double blind, crossover study was to determine the impact of a new phytosterol emulsion for dietary supplements (1.5 g/day phytosterol equivalents) on LDLc concentrations. Thirty-two healthy adults were randomly assigned to receive placebo or treatment followed by a
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Tolve, Roberta, Nazarena Cela, Nicola Condelli, Maria Di Cairano, Marisa C. Caruso, and Fernanda Galgano. "Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study." Foods 9, no. 4 (2020): 470. http://dx.doi.org/10.3390/foods9040470.

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Hypercholesterolemia, which is an increase in total and low-density lipoprotein (LDL) serum cholesterol, is an important risk factor for the development of cardiovascular diseases. Lifestyle modifications underpin any action plan for reducing serum cholesterol. Phytosterols are natural compounds belonging to the triterpenes family. Thanks to their structural analogy with cholesterol, phytosterols have the ability to reduce serum LDL-cholesterol levels. Phytosterols are used to enrich or fortify a broad spectrum of food products. Like unsaturated fatty acids and cholesterol, phytosterols are ea
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Marszałkiewicz, Sylwia, Aleksander Siger, Marzena Gawrysiak-Witulska, Dominik Kmiecik, and Magdalena Rudzińska. "The effect of drying temperature of milk thistle seeds on quality and bioactive compounds in the lipid fraction." Journal of Food Science and Technology 57, no. 11 (2020): 4003–13. http://dx.doi.org/10.1007/s13197-020-04431-4.

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Abstract Milk thistle oils are available on the market and appeal to consumers because of their healthy properties as cold-pressed oils. The raw material for producing such oils is purchased from a range of domestic and foreign sources. The aim of this work was to determine the effect of drying temperature on the peroxide value, acid value, fatty acid composition, tocopherol and phytosterol contents in the lipid fraction extracted from milk thistle seeds. The seeds were purchased in three different farms and were dried in a thin layer at 40 °C, 60 °C, 80 °C, 100 °C, 120 °C, and 140 °C. The lev
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Nagarajappa, V., S. N. Battula, S. Arora, and L. N. Naik. "Fortification of milk with phytosterol and its effect on sensory and physicochemical properties." Irish Journal of Agricultural and Food Research 57, no. 1 (2018): 63–70. http://dx.doi.org/10.1515/ijafr-2018-0007.

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AbstractPhytosterols are a group of lipophilic steroid alcohols found in plants, which have been shown to lower cholesterol when supplemented in the diet. A commercial phytosterol preparation was added to milk in the form of an oil-in-water emulsion. For the preparation of an emulsion, diacetyl tartaric acid ester of mono- and diglycerides was used as an emulsifier and butteroil was used as a source of fat. Three emulsion formulations, i.e. A (8% phytosterols), B (10% phytosterols) and C (12% phytosterols), were prepared in which the levels of emulsifier (6.5%) and butteroil (10%) were kept co
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Dissertations / Theses on the topic "Food Phytosterols"

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Gies, Magali. "Conception d’un aliment fonctionnel céréalier probiotique, enrichi en caroténoïdes et phytostérols : stabilité, bioaccessibilité et absorption intestinale des composés liposolubles." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG063.

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Face aux pathologies de malnutrition en croissance exponentielle en particulier dans les pays du Sud, le développement d’aliments fonctionnels à base de céréales fermentées représente une alternative aux produits laitiers déjà commercialisés. L’incorporation, la stabilité de composés bioactifs liposolubles tels que les caroténoïdes et les phytostérols, ainsi que leur devenir lors de la digestion gastro-duodénale doivent être étudiés afin de démontrer le potentiel nutritionnel de ce nouvel aliment. En effet, il est connu que les phytostérols diminuent la biodisponibilité des caroténoïdes. Le pr
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Engel, Robert. "Flüssige, wasserdispergierbare Phytosterol-Formulierungen zur Senkung des Serum-Cholesterolspiegels." München Verl. Dr. Hut, 2007. http://d-nb.info/987370812/04.

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Johnsson, Lars. "Phytosterol oxidation products : formation, analysis and occurrence /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a490.pdf.

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Scholz, Birgit [Verfasser], Karl-Heinz [Akademischer Betreuer] [Gutachter] Engel, Vieno [Gutachter] Piironen, and Michael [Gutachter] Rychlik. "Novel Approaches for the Analysis of Phytosteryl/-stanyl Fatty Acid Esters and Phytosterol Oxidation Products in Enriched Foods / Birgit Scholz. Betreuer: Karl-Heinz Engel. Gutachter: Karl-Heinz Engel ; Vieno Piironen ; Michael Rychlik." München : Universitätsbibliothek der TU München, 2016. http://d-nb.info/1113182253/34.

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Penugonda, Kavitha. "Determination of bioavailable iron and vitamin A in fortified blended foods and fatty acids and phytosterols in saw palmetto supplements." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/20603.

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Doctor of Philosophy<br>Department of Human Nutrition<br>Brian Lindshield<br>Fortified blended foods (FBFs), in particular, corn-soybean blend (CSB), are food aid commodities widely used in infant and young children supplementary feeding programs. A United States Agency for International Development (USAID) Food Aid Quality Review report recommended developing novel FBFs using local alternative commodities such as sorghum and improving the nutritional quality of FBFs using extrusion processing. Extruded sorghum-cowpea, sorghum-soy and corn-soy FBFs were developed and compared with the non-ex
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Roynette, Catherine E. "Effects of a functional oil rich in medium chain triglycerides and phytosterols on plasma lipid profiles and body composition in hypercholesterolemic, overweight men." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84069.

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Localised accumulation of body fat significantly influences the development of obesity related co-morbidities and cardiovascular disease (CVD) risk. Medium chain triglycerides (MCT) have been suggested to modulate body fat distribution. Phytosterols (PS) have demonstrated unequivocal cholesterol-lowering effects. A healthy dietary solution combining MCT and PS could thus become first-line obesity and CVD prevention. The aim of this study was therefore to investigate the effects of a functional oil (FctO) rich in MCT and PS on blood lipid levels and body adiposity, compared to olive oil.
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Rudkowska, Iwona. "Efficacy of plant sterols in novel matrices on blood lipids profiles : medium chain triglycerides and low-fat products consumed with or without a meal." Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=111899.

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Cardiovascular disease (CVD) risk can be lowered by introduction of plant sterols (PS) in the diet, since PS have been shown to reduce low-density lipoprotein cholesterol (LDL-C). Given that the efficacy of PS as cholesterol-lowering agents depends on their appropriate solubilization, the cholesterol-lowering efficacy of PS in non-traditional matrices needs to be determined. The primary aim of this thesis was to examine the consumption of PS (a) in an oil rich in medium chain triglycerides (MCT) or (b) low-fat yogurt with or without a meal, on changes in lipid parameters. Additional objectives
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Bourque, Christine. "Evaluation of a functional oil composed of medium chain triacylglycerols, phytosterols and n-3 fatty acids on the cardiovascular risk profile of overweight women." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32765.

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We examined the effect of a functional oil (FctO), with potential weight-controlling and blood lipid-lowering attributes, vs beef tallow as control (C), on the cardiovascular risk profile of overweight women. The FctO comprised energy expenditure-enhancing medium chain triacylglycerols, cholesterol-lowering phytosterols and triacylglycerol-suppressing n-3 fatty acids. In a randomized, single-blind, crossover design, inpatient trial, 17 women consumed each oil as part of a controlled, supervised, energy-adjusted diet for 27 days. Body weight decreased similarly during both dietary periods. Plas
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Ubhayasekera, S. J. Kumari A. "Sterols and oxysterols : occurrence and analysis in by-products feed fats and animal tissues /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2009. http://epsilon.slu.se/200947.pdf.

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Books on the topic "Food Phytosterols"

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C, Dutta Paresh, ed. Phytosterols as functional food components and nutraceuticals. Marcel Dekker, 2004.

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Phytosterols as functional food components and nutraceuticals. Marcel Dekker, 2005.

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Garner, Deanna. Phytosterols: Food Sources, Functions and Health Benefits. Nova Science Publishers, Incorporated, 2015.

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Dutta, Paresh C. Phytosterols as Functional Food Components and Nutraceuticals (Nutraceutical Science and Technology, 1). CRC, 2003.

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Alasalvar, Cesarettin. Tree Nut Nutraceuticals and Phytochemicals (Nutraceutical Science and Tech). CRC, 2008.

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Cesarettin, Alasalvar, and Shahidi Fereidoon 1951-, eds. Tree nuts: Composition, phytochemicals, and health effects. Taylor & Francis, 2008.

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Alasalvar, Cesarettin, and Fereidoon Shahidi. Tree Nuts: Composition, Phytochemicals, and Health Effects. Taylor & Francis Group, 2008.

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Book chapters on the topic "Food Phytosterols"

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Chadwick, Ruth, S. Henson, B. Moseley, et al. "Phytosterols Enriched Functional Foods." In Functional Foods. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05115-3_10.

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Zawistowski, Jerzy. "Tangible Health Benefits of Phytosterol Functional Foods." In Functional Food Product Development. Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444323351.ch17.

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Gupta, Ena. "β-Sitosterol: Predominant Phytosterol of Therapeutic Potential." In Innovations in Food Technology. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6121-4_32.

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Gupta, Charu, Dhan Prakash, and Sneh Gupta. "Nutraceutical Intervention of Phytosterols in Cardiovascular Aging." In Nutraceutical and Functional Foods in Disease Prevention. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-3267-5.ch006.

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Phytosterols and phytostanols are a large group of compounds that are found exclusively in plants. They are structurally and functionally related to cholesterol but differ from cholesterol in the structure of the side chain. Phytosterols lower total and low-density lipoprotein (LDL) blood cholesterol by preventing cholesterol absorption from the intestine, so they have been known as blood cholesterol-lowering agents. Phytosterols are naturally found in fruits, vegetables, nuts, and mainly oils. Dietary phytosterol intakes normally range from 160-400 mg/day with variations depending on food culture and major food sources. Dairy foods remain a food of choice for use as delivery vehicle for many functional ingredients including phytosterols and there are many dairy products available in the global markets which are enriched with phytosterols. The use of phytosterols in commonly consumed dairy products may soon provide an effective tool against CVD and its introduction to our food products is worth anticipating in the near future as nutraceuticals for healthy ageing.
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Bot, Arjen. "Phytosterols." In Encyclopedia of Food Chemistry. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.21626-0.

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Kalliny, Silvana, and Jerzy Zawistowski. "Phytosterols and Phytostanols." In Encyclopedia of Food Chemistry. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.21760-5.

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Hendrich, S. "Phytoestrogens and phytosterols." In Endocrine Disrupting Chemicals in Food. CRC Press, 2009. http://dx.doi.org/10.1201/9781439829158.ch17.

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Hendrich, S. "Phytoestrogens and phytosterols." In Endocrine-Disrupting Chemicals in Food. Elsevier, 2009. http://dx.doi.org/10.1533/9781845695743.4.437.

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"Phytosterols and Frying Oils." In Frying of Food. CRC Press, 2016. http://dx.doi.org/10.1201/b10437-13.

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Wasowicz, Erwin, and Magdalena Rudzinska. "Cholesterol and Phytosterols." In Chemical & Functional Properties of Food Components. CRC Press, 2010. http://dx.doi.org/10.1201/b10272-8.

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