Phytosterols: Potential Therapeutic Effects and Challenges in Food Industry.
| Autor: | Rezig L; University of Carthage, National Institute of Applied Sciences and Technology, LR11ES24, LIP-MB 'Laboratory of Protein Engineering and Bioactive Molecules', Tunis, Tunisia.; High Institute of Food Industries, University of Carthage, Tunis, Tunisia., Abdelkrim YZ; Laboratory of Molecular Epidemiology and Experimental Pathology (LR11IPT04/LR16IPT04)/Laboratory of Epidemiology and Ecology of Parasites, Institut Pasteur de Tunis - University Tunis El Manar, Tunis, Tunisia.; Process Engineering Department, Institut Supérieur des Études Technologiques de Bizerte, Direction Générale des Études Technologiques, Tunis, Tunisia. |
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| Jazyk: | angličtina |
| Zdroj: | Advances in experimental medicine and biology [Adv Exp Med Biol] 2024; Vol. 1440, pp. 453-462. |
| DOI: | 10.1007/978-3-031-43883-7_22 |
| Abstrakt: | Increases in serum total and low-density lipoprotein (LDL) cholesterol are known as hypercholesterolemia, and it is a significant risk factor for the emergence of cardiovascular illnesses. Any action strategy for lowering serum cholesterol is supported by lifestyle changes. Phytosterols are organic substances from the triterpene family. Phytosterols can lower serum LDL cholesterol levels because of their structural resemblance to cholesterol. Phytosterols are used to enrich or fortify a broad spectrum of food products. Phytosterols are quickly oxidized, just like cholesterol and unsaturated fatty acids. The utilization of free phytosterols for the manufacture of functional meals is highlighted in this chapter, which also focuses on the therapeutic effects of phytosterols and their technological concerns in the industrial field. (© 2024. The Author(s), under exclusive license to Springer Nature Switzerland AG.) |
| Databáze: | MEDLINE |
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