Phytosterols: Food Sources, Functions and Health Benefits


Deanna Garner (Editor)

Series: Food Science and Technology
BISAC: TEC012000

The consumption of phytosterols (plant sterols and/or stanols) can reduce cardiovascular risk by reducing hypercholesterolemia. In addition to reducing intestinal cholesterol absorption, phytoserols (PS), which are structurally similar to cholesterol, have other potential beneficial effects in humans. There are a wide range of plants that have phytosterols in their composition.

In this book, the food sources of phytosterols are explored. The authors evaluate whether a decrease in carotenoids associated with the consumption of a therapeutic dose of PS alters oxidative stress parameters. Furthermore, the characterization of oils by phytosterols analysis was studied and is examined in this book. An overview of phytosterols in olive oil is given as well, particularly, the use of HPLC and GC coupled to various detection systems to isolate sterols from olive oil in order to focus on the occurrence of phytosterols and their role in human health.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1
Phytosterols in Nutraceuticals
(Patrícia Vicente, Maria da Conceição Castilho and Fernando Ramos, CEF – Center for Pharmaceutical Studies, CNC – Center for Neuroscience and Cell Biology, Health Sciences Campus, Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, Coimbra, Portugal)

Chapter 2
Food Sources and Chemistry of Plant Sterols and Stanols
(Raquel de Pinho Ferreira Guiné, CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, ESAV, Quinta da Alagoa, Estrada de Nelas, Ranhados, Viseu, Portugal)

Chapter 3
Recovery of Phytosterols from Refining By-Products of Vegetable Oils
(M.Victoria Ruiz-Méndez, Joaquín Velasco-Jiménez and Gloria Márquez-Ruiz, Instituto de la Grasa. CSIC
b, Instituto de Ciencia y Tecnología de Alimentos y Nutrición. CSIC)

Chapter 4
Phytosterols in Olive Oil: Overview of Analytical Methodology
(Ibrahim M. Abu-Reidah ,Amani Taamalli, Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda.Fuentenueva, Granada, Spain, and others)

Chapter 5
Phytosterols: Applicability as Cholesterol Metabolism Biomarkers and Health Benefits
(Isabel Andradea, Lèlita Santos, Fernando Ramos, Instituto Politécnico de Coimbra, ESTESC-Coimbra Health School, Ciências Complementares, Rua 5 Outubro, S. Martinho do Bispo, Apartado, Coimbra, Portugal, and others)

Chapter 6
The Practical use of Some Non-Cholesterol Sterols (Lathosterol, Desmosterol, Campesterol and Sitosterol) in Differentiation and Treatment of Children and Adolescents Suffering from Hypercholesterolemias
(Josef Hyanek, Frantisek Pehal, Ladislava Dubska, Vera Martinikova, Jana Privarova, Ludek Taborsky, Lipid Outpatient Clinic, 2Department of Clinical Biochemistry, Hematology and Immunology, Na Homolce Hospital, Prague, Czech Republic)

Chapter 7
Phytosterols and Health Benefits: GC-MS Determination of Surrogate Markers for Cholesterol Synthesis/Absorption in Portuguese Young People
(Rute Semedo, David Saraiva, Maria da Conceição Castilho, José Manuel Silva and Fernando Ramos, Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, Coimbra, Portugal, and others

Chapter 8
Influence of Factors that Modulate Efficacy of Phytosterols
(Milagros Rocha, Celia Bañuls, Susana Rovira-Llopis, Carlos Morillas, Silvia Veses, Sandra López-Domenech, Noelia Díaz-Morales, Víctor Manuel Víctor, and Antonio Hernández-Mijares, Service of Endocrinology. University Hospital Dr. Peset, Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO), Valencia, Spain, and others)

Chapter 9
Phytosterols Distribution in Alimentary Oil and Fingerprint
(Kelly S. Bezerra, Nelson R. Antoniosi Filho, Laboratório de Métodos de Extração e Separação (LAMES), Instituto de Química, Universidade Federal de Goiás, Campus Samambaia, Goiânia – GO – Brazil)

Chapter 10
Estimation of Plant Sterol Intake in a Resident Population of the Valencian Community (Spain)
(Guadalupe García-Llatas, Evelyn Mejía, Antonio Cilla, Amparo Alegría, María Jesús Lagarda, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia. Avda. Vicente Andrés Estellés, Burjassot, Valencia, Spain)


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