Abstract
Phytosterols or plant sterols are integral natural components of plant cell membranes that are abundant in vegetable oils, nuts, seeds, and grains; as well as added components in various functional foods. Due to their chemical structure, phytosterols are susceptible to oxidation under certain conditions giving rise to a family of compounds known as phytosterol oxidation products (POPs). The following review gives an in-depth account on the formation and occurrence of POPs in foodstuffs. The metabolism and biological effects of these oxides is also discussed in detail.
| Original language | English |
|---|---|
| Pages (from-to) | 157-174 |
| Number of pages | 18 |
| Journal | Food Reviews International |
| Volume | 25 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Apr 2009 |
Keywords
- Absorption
- Cytotoxicity
- Food content
- Oxides
- Phytosterol