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Journal articles on the topic 'Food Phytosterols'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

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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3

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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8

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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10

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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Ramprasath, Vanu Ramkumar, and Atif B. Awad. "Role of Phytosterols in Cancer Prevention and Treatment." Journal of AOAC INTERNATIONAL 98, no. 3 (2015): 735–38. http://dx.doi.org/10.5740/jaoacint.sgeramprasath.

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Abstract Plant sterols or phytosterols have been shown to be effective in improving blood lipid profile and thereby protective against cardiovascular disease. In addition to their cardioprotective effects, phytosterols have gained more insight for their protective effect against various forms of cancer. Phytosterols have been reported to alleviate cancers of breast, prostate, lung, liver, stomach and ovary. Reductions in growth of various cancer cells including liver, prostate and breast by phytosterols treatment have been demonstrated. Although exact mechanisms of phytosterols for their antic

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El BAROTY, Gamal S., Hanaa H. Abd El BAKY, and Mahmoud A. SALEH. "Egyptian Arthrospira phytosterols: production, identification, antioxidant and antiproliferative activities." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48, no. 2 (2020): 666–80. http://dx.doi.org/10.15835/nbha48211670.

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Cultivation of microalgae as a source of phytosterol and other lipid compounds has gained more attention for commercial applications in pharmaceutical, cosmetic and food function industries. In this research, native Spirulina maxima SM from Egypt was grown in individual cultures containing various concentrations of nitrogen (N), phosphorus (P) and sulfur (S) elements in order to elucidate the effect of its elements on lipid and phytosterols production and to evaluate its antioxidant and antiproliferative activities. The results revealed that the SM was able to grow in different concentrations

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Korolev, Aleksei, Elena Fanda, Elena Nikitenko, Elena Denisova, Ekaterina Kirpichenkova, and Irina Barasheva. "Phytosterols Deficiency in a Diet of Young People: Results of the Nutritional Assessment." Current Developments in Nutrition 5, Supplement_2 (2021): 338. http://dx.doi.org/10.1093/cdn/nzab037_048.

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Abstract Objectives Phytosterols are important biologically active components of the human diet, preventing dyslipidemia, and atherosclerosis and reduce the risk of developing metabolic syndrome and cardiovascular pathologies. This study was designed with two aims: (a) To assess the level of phytosterols intake; (b) To describe which food sources make the largest contribution to phytosterols intake. Methods The level of consumed phytosterols and their main food sources were assessed using the 24-hour recall method using the database the national Institute of health and social security of Finla

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14

Abd-Razak, Nurul Hainiza, M. N. Zairossani, Y. M. John Chew, and Michael R. Bird. "Fouling Analysis and the Recovery of Phytosterols from Orange Juice Using Regenerated Cellulose Ultrafiltration Membranes." Food and Bioprocess Technology 13, no. 11 (2020): 2012–28. http://dx.doi.org/10.1007/s11947-020-02541-7.

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Abstract This study describes the use of regenerated cellulose (RCA) membranes with molecular weight cut-off (MWCO) values of 10, 30, and 100 kDa, respectively, to separate phytosterols from orange juice for possible nutraceutical production. A desirable membrane separation rejects protein whilst transmitting phytosterols and other low molecular mass compounds such as sugars. The ultrafiltration was performed in a cross-flow membrane system with a total filtration area of 336 cm2. Total phytosterol analysis was carried out by using a Liebermann-Buchard-based method. Protein concentration was q

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15

Mohamad, Roiaini, Baizura Aya Putri Agus, and Norhayati Hussain. "Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage." Food technology and biotechnology 57, no. 1 (2019): 59–67. http://dx.doi.org/10.17113/ftb.57.01.19.5692.

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Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter

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Laakso, Päivi H., A. Sheridan, A. M. Lampi, et al. "Determination of Plant Stanols and Plant Sterols in Phytosterol Enriched Foods with a Gas Chromatographic-Flame Ionization Detection Method: NMKL Collaborative Study." Journal of AOAC INTERNATIONAL 97, no. 4 (2014): 1097–108. http://dx.doi.org/10.5740/jaoacint.14-011.

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Abstract This collaborative study with nine participating laboratories was conducted to determine the total plant sterol and/or plant stanol contents in phytosterol fortified foods with a gas chromatographic method. Four practice and 12 test samples representing mainly commercially available foodstuffs were analyzed as known replicates. Twelve samples were enriched with phytosterols, whereas four samples contained only natural contents of phytosterols. The analytical procedure consisted of two alternative approaches: hot saponification method, and acid hydrolysis treatment prior to hot saponif

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Fernández-Cuesta, A., A. Nabloussi, J. M. Fernández-Martínez, and L. Velasco. "Tocopherols and phytosterols in sunflower seeds for the human food market." Grasas y Aceites 63, no. 3 (2012): 321–27. http://dx.doi.org/10.3989/gya.010112.

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Ortega, Rosa M., Ana Palencia, and Ana M. López-Sobaler. "Improvement of cholesterol levels and reduction of cardiovascular risk via the consumption of phytosterols." British Journal of Nutrition 96, S1 (2006): S89—S93. http://dx.doi.org/10.1079/bjn20061708.

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Hypercholesterolaemia is one of the main factors contributing to the appearance and progression of CVD, which is the main cause of death in the adult population of industrialized societies. By 2020, projections suggest that it will continue to hold first place, by then causing 37 % of all deaths. Therapeutic life-style changes to reduce cardiovascular risk include dietary modifications, such as the inclusion of phytosterols or plant sterols (known since the 1950s to reduce cholesterol levels). These help prevent the absorption of cholesterol and thus condition a reduction in total cholesterol

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Poli, Andrea, Franca Marangoni, Alberto Corsini, et al. "Phytosterols, Cholesterol Control, and Cardiovascular Disease." Nutrients 13, no. 8 (2021): 2810. http://dx.doi.org/10.3390/nu13082810.

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The use of phytosterols (or plant sterols) for the control of plasma cholesterol concentrations has recently gained traction because their efficacy is acknowledged by scientific authorities and leading guidelines. Phytosterols, marketed as supplements or functional foods, are formally classified as food in the European Union, are freely available for purchase, and are frequently used without any health professional advice; therefore, they are often self-prescribed, either inappropriately or in situations in which no significant advantage can be obtained. For this reason, a panel of experts wit

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Zhang, Tao, Ruijie Liu, Ming Chang, Qingzhe Jin, Hui Zhang, and Xingguo Wang. "Health benefits of 4,4-dimethyl phytosterols: an exploration beyond 4-desmethyl phytosterols." Food & Function 11, no. 1 (2020): 93–110. http://dx.doi.org/10.1039/c9fo01205b.

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Soupas, Laura, Laura Huikko, Anna-Maija Lampi, and Vieno Piironen. "Oxidative stability of phytosterols in some food applications." European Food Research and Technology 222, no. 3-4 (2005): 266–73. http://dx.doi.org/10.1007/s00217-005-0031-0.

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Oehrl, Lisa L., Arthur P. Hansen, Cynthia A. Rohrer, Gregory P. Fenner, and Leon C. Boyd. "Oxidation of phytosterols in a test food system." Journal of the American Oil Chemists' Society 78, no. 11 (2001): 1073–78. http://dx.doi.org/10.1007/s11746-001-0391-z.

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Eussen, Simone RBM, Nynke de Jong, Cathy JM Rompelberg, Johan Garssen, WM Monique Verschuren, and Olaf H. Klungel. "Dose-dependent cholesterol-lowering effects of phytosterol/phytostanol-enriched margarine in statin users and statin non-users under free-living conditions." Public Health Nutrition 14, no. 10 (2011): 1823–32. http://dx.doi.org/10.1017/s1368980011000164.

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AbstractObjectiveTo assess the effectiveness (extent to which an intervention works in daily medical practice) of the use of phytosterol/phytostanol-enriched margarines to lower total and non-HDL cholesterol levels in users and non-users of statins.DesignRetrospective cohort study.SettingData were obtained from questionnaires on health and food intake from a population-based longitudinal cohort linked to pharmacy-dispensing records.SubjectsThe analysis included 3829 men and women (aged 31–71 years) who were examined during 1998–2002 and re-examined at 5-year follow-up during 2003–2007.ResultsR

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Cao, Wen-Jun, Shi-Yi Ou, Wei-Feng Lin, and Chuan-He Tang. "Food protein-based phytosterol nanoparticles: fabrication and characterization." Food & Function 7, no. 9 (2016): 3973–80. http://dx.doi.org/10.1039/c6fo00861e.

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Phytosterols are a group of plant sterols with well-recognized LDL-cholesterol lowering effects. The water solubility and bioaccessibility of these compounds can be greatly improved by encapsulation within food protein-based nanoparticles.

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Poudel, Asmita, George Gachumi, Kishor M. Wasan, Zafer Dallal Bashi, Anas El-Aneed, and Ildiko Badea. "Development and Characterization of Liposomal Formulations Containing Phytosterols Extracted from Canola Oil Deodorizer Distillate along with Tocopherols as Food Additives." Pharmaceutics 11, no. 4 (2019): 185. http://dx.doi.org/10.3390/pharmaceutics11040185.

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Phytosterols are plant sterols recommended as adjuvant therapy for hypercholesterolemia and tocopherols are well-established anti-oxidants. However, thermo-sensitivity, lipophilicity and formulation-dependent efficacy bring challenges in the development of functional foods, enriched with phytosterols and tocopherols. To address this, we developed liposomes containing brassicasterol, campesterol and β-sitosterol obtained from canola oil deodorizer distillate, along with alpha, gamma and delta tocopherol. Three approaches; thin film hydration-homogenization, thin film hydration-ultrasonication a

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Ferguson, Jessica J. A., Anna Wolska, Alan T. Remaley, Elizabeth Stojanovski, Lesley MacDonald-Wicks, and Manohar L. Garg. "Bread enriched with phytosterols with or without curcumin modulates lipoprotein profiles in hypercholesterolaemic individuals. A randomised controlled trial." Food & Function 10, no. 5 (2019): 2515–27. http://dx.doi.org/10.1039/c8fo02512f.

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Blanco-Vaca, Francisco, Lídia Cedó, and Josep Julve. "Phytosterols in Cancer: From Molecular Mechanisms to Preventive and Therapeutic Potentials." Current Medicinal Chemistry 26, no. 37 (2019): 6735–49. http://dx.doi.org/10.2174/0929867325666180607093111.

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Cancer is the second leading cause of death worldwide. Compelling evidence supports the hypothesis that the manipulation of dietary components, including plant compounds termed as phytochemicals, demonstrates certain important health benefits in humans, including those in cancer. In fact, beyond their well-known cardiovascular applications, phytosterols may also possess anticancer properties, as has been demonstrated by several studies. Although the mechanism of action by which phytosterols (and derivatives) may prevent cancer development is still under investigation, data from multiple experi

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NUNZIO, MATTIA DI. "Hazelnuts as Source of Bioactive Compounds and Health Value Underestimated Food." Current Research in Nutrition and Food Science Journal 7, no. 1 (2019): 17–28. http://dx.doi.org/10.12944/crnfsj.7.1.03.

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Hazelnut (HN) has found its way into nontraditional foods due to the recognition of its nutritional and nutraceutical properties. Among nut species, hazelnut plays a major role in human nutrition and health because of its special composition of fat (mainly oleic acid), dietary fibre, vitamins (vitamin E), minerals, phytosterols (mainly β-sitosterol), and antioxidant phenolics. In particular, lipids represent 60% of its dry weight and are mainly represented by triacylglycerols where the main fatty acids are oleic and linoleic acids. Furthermore,HN oil is an exceptional source of specific bioact

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Gomes Silva, M., V. S. Santos, G. D. Fernandes, et al. "Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method." Food Research International 124 (October 2019): 2–15. http://dx.doi.org/10.1016/j.foodres.2019.04.006.

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Zhu, Hanyue, Jingnan Chen, Zouyan He, et al. "Plasma Cholesterol-Lowering Activity of Soybean Germ Phytosterols." Nutrients 11, no. 11 (2019): 2784. http://dx.doi.org/10.3390/nu11112784.

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Soybean germ phytosterols (SGP) largely exist in soybean germ oil. Our previous study demonstrated that soybean germ oil was effective in reducing plasma cholesterol. However, it remains unknown if its phytosterols are the active ingredients responsible for the plasma cholesterol-lowering activity. The present study aimed to test the effect of SGP on plasma cholesterol and to investigate its associated underlying mechanisms using hamsters as animal model. Male hamsters (n = 40) were randomly divided into five groups (n = 8/group) and fed one of the five diets: a non-cholesterol diet (NCD), a h

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Tajik, Somayeh, Kevan Jacobson, Sam Talaei, et al. "A dose-response and meta-analysis of phytosterols consumption on liver enzymes." Nutrition & Food Science 50, no. 3 (2019): 579–600. http://dx.doi.org/10.1108/nfs-06-2019-0182.

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Purpose The results of human studies evaluating the efficacy of plant Phytosterols on liver function were inconsistent. Therefore, the purpose of this paper is to eliminate these controversies about the Phytosterols consumption on liver serum biochemistry in adult subjects. Design/methodology/approach The literatures systematically searched throughout PubMed and Scopus databases up to June 2018; it was conducted by using related keywords. Estimates of effect sizes were expressed based on weighted mean difference (WMD) and 95% CI from the random-effects model (erSimonian and Laird method). Hete

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Santos, Valeria da Silva, Bruno Brito Braz, Alan Ávila Silva, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro, and Maria Helena Andrade Santana. "Nanostructured lipid carriers loaded with free phytosterols for food applications." Food Chemistry 298 (November 2019): 125053. http://dx.doi.org/10.1016/j.foodchem.2019.125053.

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Verger, Ph, and J. C. LeBlanc. "Concentration of phytohormones in food and feed and their impact on the human exposure." Pure and Applied Chemistry 75, no. 11-12 (2003): 1873–80. http://dx.doi.org/10.1351/pac200375111873.

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Phytohormones, which naturally occur in plants, must be taken into consideration for their contribution to the total human exposure to potential endocrine active substances (EASs). Phytohormones are usually divided into two families: phytoestrogens that are mainly occur from soybeans and soy derivatives and phytosterols that occur from vegetables and vegetable oils. The present paper compiles different sources of information about the concentration of phytohormones in foodstuffs in order to assess the current human exposure to those substances via food. A particular attention is given to most

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Sorenson, Wendy R., and Darryl Sullivan. "Determination of Campesterol, Stigmasterol, and beta-Sitosterol in Saw Palmetto RawMaterials and Dietary Supplements by Gas Chromatography: Single-Laboratory Validation." Journal of AOAC INTERNATIONAL 89, no. 1 (2006): 22–34. http://dx.doi.org/10.1093/jaoac/89.1.22.

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Abstract In conjunction with an AOAC Presidential Task Force on Dietary Supplements, a method was validated for measurement of 3 plant sterols (phytosterols) in saw palmetto raw materials, extracts, and dietary supplements. AOAC Official Method 994.10, Cholesterol in Foods, was modified for purposes of this validation. Test samples were saponified at high temperature with ethanolic potassium hydroxide solution. The unsaponifiable fraction containing phytosterols (campesterol, stigmasterol, and beta-sitosterol) was extracted with toluene. Phytosterols were derivatized to trimethylsilyl ethers a

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Pan, F., X. Wang, B. Wen, et al. "Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability." Grasas y Aceites 71, no. 4 (2020): 381. http://dx.doi.org/10.3989/gya.0920192.

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For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and squalene were measured by GC-MS and HPLC. It was found that the proportions of PUFAs/SFAs in blended oils with high AO contents were lowered, and the blends contained higher levels of tocopherols, phytosterols and squalene than those of pure WO. The 60 °C oven accelerated oxidation test was used to determine the oxidative stability of the blend

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Massimo, Lucarini, D’Evoli Laura, and Lombardi-Boccia Ginevra. "Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products." European Food Research and Technology 246, no. 2 (2019): 307–14. http://dx.doi.org/10.1007/s00217-019-03343-8.

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Cicero, Arrigo F. G., Sergio D’Addato, and Claudio Borghi. "A Randomized, Double-Blinded, Placebo-Controlled, Clinical Study of the Effects of a Nutraceutical Combination (LEVELIP DUO®) on LDL Cholesterol Levels and Lipid Pattern in Subjects with Sub-Optimal Blood Cholesterol Levels (NATCOL Study)." Nutrients 12, no. 10 (2020): 3127. http://dx.doi.org/10.3390/nu12103127.

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Phytosterols and red yeast rice are largely studied cholesterol-lowering nutraceuticals, respectively inhibiting the bowel absorption and liver synthesis of cholesterol. Our aim was to test the effect of combined nutraceutical-containing phytosterols and red yeast rice vs. a placebo on the lipid profile. We performed a parallel arms, double-blind, placebo-controlled clinical trial, randomizing 88 moderately hypercholesterolemic subjects to treatment with a combined nutraceutical containing phytosterols (800 mg) and red yeast rice, standardized to contain 5 mg of monacolins from Monascus purpur

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Bin Sintang, Mohd Dona, Sabine Danthine, Allison Brown, et al. "Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides." Food Research International 100 (October 2017): 832–40. http://dx.doi.org/10.1016/j.foodres.2017.07.079.

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Almeida, Claudia Aparecida Silva, Sueli Regina Baggio, Lilian Regina Barros Mariutti, and Neura Bragagnolo. "One-step rapid extraction of phytosterols from vegetable oils." Food Research International 130 (April 2020): 108891. http://dx.doi.org/10.1016/j.foodres.2019.108891.

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Nzekoue, Franks Kamgang, Laura Alessandroni, Giovanni Caprioli, et al. "Analysis of Phytosterols Content in Italian-Standard Espresso Coffee." Beverages 7, no. 3 (2021): 61. http://dx.doi.org/10.3390/beverages7030061.

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This study aims to assess for the first time the content of phytosterols (PS) in espresso coffee (EC) to deepen the knowledge about the phytochemicals and health potentials of coffee brews. PS were extracted by hot saponification from 14 EC samples produced with coffee originating from 13 coffee-producing countries. PS were identified and quantified by high-performance liquid chromatography (HPLC) after derivatization. Among the detected PS, β-sitosterol (4.1–18.2 mg/L) was the most abundant followed by stigmasterol (1.1–4.9 mg/L), campesterol (0.9–4.7 mg/L), and cycloartenol (0.3–2.0 mg/L). T

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Derewiaka, D., N. Stepnowska, J. Bryś, M. Ziarno, M. Ciecierska, and J. Kowalska. "Chia seed oil as an additive to yogurt." Grasas y Aceites 70, no. 2 (2019): 302. http://dx.doi.org/10.3989/gya.0705182.

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The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in yogurt was Lb. delbruecki subsp. bulgaricus. The number in natural yogurt varied from 6.2 to 6.3·106 CFU·g-1 and in enriched yogurt between 6.1 and 6.3·106 CFU·g-1. Chia seed oil contained 4.5 g of sterol per 100 g of oil. The addition of 2% chia seed oil to natural yogurt resulted in a high content of phytosterol in yogurt. Natural yogurt con

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Pireddu, Rosa, Chiara Sinico, Guido Ennas, et al. "Nanocrystals as Tool to Enhance Stigmasterol Oral Bioavailability." Journal of Nanoscience and Nanotechnology 21, no. 5 (2021): 2946–48. http://dx.doi.org/10.1166/jnn.2021.19046.

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Phytosterols are sterols naturally occurring in plant cells and well known for their cholesterollowering activity, as witnessed by the large number of food supplements based on these functional ingredients available on the market. However, the marked hydrophobic character of phytosterols makes their solubility in biological fluids extremely low, with disadvantageous consequences on the bioavailability and therapeutic efficacy. In this work, we explore the effect of particle size reduction on the water solubility of stigmasterol, one of the most abundant phytosterols, through the formulation of

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Milovanovic, Mirjana, Nebojsa Banjac, and Biljana Vucelic-Radovic. "Functional food: Rare herbs, seeds and vegetable oils as sources of flavors and phytosterols." Journal of Agricultural Sciences, Belgrade 54, no. 1 (2009): 81–94. http://dx.doi.org/10.2298/jas0901081m.

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Two plant species of the genus Anthriscus (A. sylvestris and A. cerefolium) and Laserpitium latifolium L. are described as a good source of new aroma constituents and phytosterols. These plants are the herbs widely distributed in Serbia and possess significant medicinal value. They are widely applied in traditional medicine, but they are not used as functional food or in food technology. Two well-known domestic aromatic plant species: Mentha piperita L. and Thymus vulgaris L. and the lesser known Alliaria officinalis Andrz. are described as a good sources of highly prized essential oils in sev

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Hunthayung, Kwanchanok, Utai Klinkesorn, Parichat Hongsprabhas, and Wasaporn Chanput. "Controlled release and macrophage polarizing activity of cold-pressed rice bran oil in a niosome system." Food & Function 10, no. 6 (2019): 3272–81. http://dx.doi.org/10.1039/c8fo01884g.

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Cedó, Lídia, Marta Farràs, Miriam Lee-Rueckert, and Joan Carles Escolà-Gil. "Molecular Insights into the Mechanisms Underlying the Cholesterol- Lowering Effects of Phytosterols." Current Medicinal Chemistry 26, no. 37 (2019): 6704–23. http://dx.doi.org/10.2174/0929867326666190822154701.

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Dietary phytosterols, which comprise plant sterols and stanols, reduce plasma Low-Density Lipoprotein-Cholesterol (LDL-C) levels when given 2 g/day. Since this dose has not been reported to cause health-related side effects in long-term human studies, food products containing these plant compounds are used as potential therapeutic dietary options to reduce LDL-C and cardiovascular disease risk. Several mechanisms have been proposed to explain the cholesterol-lowering action of phytosterols. They may compete with dietary and biliary cholesterol for micellar solubilization in the intestinal lume

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Luo, Xuan, Peng Su, and Wei Zhang. "Advances in Microalgae-Derived Phytosterols for Functional Food and Pharmaceutical Applications." Marine Drugs 13, no. 7 (2015): 4231–54. http://dx.doi.org/10.3390/md13074231.

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Jones, Peter JH, and Suhad S. AbuMweis. "Phytosterols as functional food ingredients: linkages to cardiovascular disease and cancer." Current Opinion in Clinical Nutrition and Metabolic Care 12, no. 2 (2009): 147–51. http://dx.doi.org/10.1097/mco.0b013e328326770f.

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Lerman, Robert H. "A Nutritional Approach to the Metabolic Syndrome." Functional Foods in Health and Disease 1, no. 2 (2011): 38. http://dx.doi.org/10.31989/ffhd.v1i2.141.

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Poor diet and sedentary lifestyle contribute to the development of metabolic syndrome (MetS); addressing both is crucial for its management. A diet featuring the Mediterranean dietary pattern or low glycemic load has been shown to prevent and ameliorate MetS. Plant compounds, including soy protein and phytosterols, have been associated with reduced cardiovascular disease (CVD) risk. Recently, phytochemicals from hops and acacia were identified as lipogenic, anti-inflammatory compounds that reduced serum insulin and glucose levels in animals. A 12-week, randomized lifestyle intervention study i

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Godoi, K. R. R., R. C. Basso, M. H. M. Buscato, L. P. Cardoso, T. G. Kieckbusch, and A. P. B. Ribeiro. "Dispersed free phytosterols as structuring agents in lipid systems with reduced saturated fat." Grasas y Aceites 68, no. 4 (2018): 217. http://dx.doi.org/10.3989/gya.0226171.

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The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matri

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Menéndez-Carreño, María, Diny Knol, and Hans-Gerd Janssen. "Development and validation of methodologies for the quantification of phytosterols and phytosterol oxidation products in cooked and baked food products." Journal of Chromatography A 1428 (January 2016): 316–25. http://dx.doi.org/10.1016/j.chroma.2015.09.073.

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