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Akademický článek

Phytosterol ester processing in the small intestine: impact on cholesterol availability for absorption and chylomicron cholesterol incorporation in healthy humans[S]

Autor: Marie Josèphe Amiot, Diny Knol, Nicolas Cardinault, Marion Nowicki, Romain Bott, Claudine Antona, Patrick Borel, Jean-Paul Bernard, Guus Duchateau, Denis Lairon

Publikováno v: Journal of Lipid Research, Vol 52, Iss 6, Pp 1256-1264 (2011)

Phytosterols (plant sterols and stanols) can lower intestinal cholesterol absorption, but the complex dynamics of the lipid digestion process in the presence of phytosterol esters (PEs) are not fully understood. We performed a clinical experiment in

Externí odkaz: https://doaj.org/article/4396731ac003436f972f79b541099503

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Oxidation of sitosterol and campesterol in foods upon cooking with liquid margarines without and with added plant sterol esters

Autor: María Menéndez-Carreño, Elke A. Trautwein, Hans-Gerd Janssen, Diny Knol, Raymond Baris, Yuguang Lin

Publikováno v: Food Chemistry, 241, 387-396. Elsevier

Plant sterol (PS) oxidation products (POP) derived from sitosterol and campesterol were measured in 15 foods cooked with liquid margarine without (control) and with added 7.5% PS. POP were analyzed using a GC–MS method. PS liquid vs. control margar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c572c680c1bded2a9936345b140ba4c3
https://pubmed.ncbi.nlm.nih.gov/28958544

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Thermal stability of plant sterols and formation of their oxidation products in vegetable oils and margarines upon controlled heating

Autor: Vincent van Andel, Elke A. Trautwein, Diny Knol, Iris Valk, Yuguang Lin, Silvia Friedrichs, Dieter Lütjohann, Karel Hrncirik

Publikováno v: Chemistry and physics of lipids. 207

Fat-based products like vegetable oils and margarines are commonly used for cooking, which may enhance oxidation of plant sterols (PS) present therein, leading to the formation of PS oxidation products (POP). The present study aims to assess the kine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bd38733487d497b66569a4d85b479ba
https://pubmed.ncbi.nlm.nih.gov/28163064

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Serum Concentration of Plant Sterol Oxidation Products (POP) Compared to Cholesterol Oxidation Products (COP) after Intake of Oxidized Plant Sterols: A Randomised, Placebo-Controlled, Double-Blind Dose‒Response Pilot Study

Autor: Mario A. Vermeer, Yuguang Lin, Harry Hiemstra, Wieneke P Koppenol, Silvia Friedrichs, Elke A. Trautwein, Dieter Lütjohann, Diny Knol

Publikováno v: Nutrients, Vol 11, Iss 10, p 2319 (2019)
Nutrients
Volume 11
Issue 10

Plant sterols (PS) are oxidized to PS oxidation products (POP). This study quantified the change in serum POP compared to cholesterol oxidation products (COP) after the intake of increasing POP doses. This was a double-blind, randomized, placebo-cont

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eea52a54c7b6cec133525d1f053f888c
https://doi.org/10.3390/nu11102319

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Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters

Autor: Joep Matthee, Diny Knol, María Menéndez-Carreño, Wendy A M Blom, Yuguang Lin, Hans-Gerd Janssen, Elke A. Trautwein

Publikováno v: Journal of Agricultural and Food Chemistry, 64(3), 653-662. American Chemical Society

Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eabbfdfa9bf65c38941142e1417c0d5e
https://dare.uva.nl/personal/pure/en/publications/formation-of-plant-sterol-oxidation-products-in-foods-during-baking-and-cooking-using-margarine-without-and-with-added-plant-sterol-esters(bd723a14-4bcb-4e28-a2ee-0ed303bec818).html

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Phytosterol oxidation products (POP) in foods with added phytosterols and estimation of their daily intake: A literature review

Autor: Elke A. Trautwein, Yuguang Lin, Diny Knol

Publikováno v: European Journal of Lipid Science and Technology

To evaluate the content of phytosterol oxidation products (POP) of foods with added phytosterols, in total 14 studies measuring POP contents of foods with added phytosterols were systematically reviewed. In non-heated or stored foods, POP contents we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54b7a68c76541e75feefb84029e7fa03
https://pubmed.ncbi.nlm.nih.gov/27812313

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Comparable reduction in cholesterol absorption after two different ways of phytosterol administration in humans

Autor: Nicolas Cardinault, Patrick Borel, Marie-Josèphe Amiot, Claudine Antona, Jean-Paul Bernard, Denis Lairon, Romain Bott, Marion Nowicki, Guus Duchateau, Diny Knol

Publikováno v: European Journal of Nutrition
European Journal of Nutrition, 2013, 52 (3), pp.1215-1222. ⟨10.1007/s00394-012-0432-3⟩
European Journal of Nutrition, Springer Verlag, 2013, 52 (3), pp.1215-1222. ⟨10.1007/s00394-012-0432-3⟩

International audience; Consumption of phytosterols is a nutritional strategy to reduce cholesterol absorption, but the efficacy of various phytosterol intake modalities remains uncertain. The main objective was to investigate the effects of phytoste

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c27ed200ebaebcc463a110b87b80e30d
https://pubmed.ncbi.nlm.nih.gov/22878782

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Phytosterol ester processing in the small intestine: impact on cholesterol availability for absorption and chylomicron cholesterol incorporation in healthy humans

Autor: Diny Knol, Nicolas Cardinault, Jean-Paul Bernard, Marion Nowicki, Claudine Antona, Guus Duchateau, Patrick Borel, Denis Lairon, Marie-Josèphe Amiot, Romain Bott

Publikováno v: Journal of Lipid Research
Journal of Lipid Research, American Society for Biochemistry and Molecular Biology, 2011, 52 (6), pp.1256-1264. ⟨10.1194/jlr.M013730⟩
Journal of Lipid Research 6 (52), 1256-1264. (2011)
Journal of Lipid Research, Vol 52, Iss 6, Pp 1256-1264 (2011)

International audience; Phytosterols (plant sterols and stanols) can lower intestinal cholesterol absorption, but the complex dynamics of the lipid digestion process in the presence of phytosterol esters (PEs) are not fully understood. We performed a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9e9002d44751be81443d1f9d6a2d952
https://www.hal.inserm.fr/inserm-01478642

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