Sterols of Euphorbia peplus: The fate of 28-isofucosterol in phytosterol biosynthesis
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Keywords:
Stigmasterol
Phytosterol
Mevalonic acid
Plant sterols
Unsaponifiable
Phytosterol
Stigmasterol
Plant sterols
Nutraceutical
Health Benefits
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Stigmasterol
Phytosterol
Mevalonic acid
Plant sterols
Unsaponifiable
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Publisher Summary Sterols, minor compounds present in dietary fat, comprise a major portion of the unsaponifiable matter of most vegetable oils. They are mainly present as free sterols and esters of fatty acids, in addition to sterol glucosides and acetylated. Vegetable oil sterols are collectively known as plant sterols or phytosterols. Sterols vary with the origin of the fat and are affected by food processing. Cholesterol is the main animal sterol, while β-sitosterol, campesterol, stigmasterol, brassicasterol, avenasterol, and stigmastenol are major plant sterols present in vegetable oils at much higher levels than cholesterol is in animal fats. Sterols share a similar chemical structure that undergoes oxidation in the presence of oxygen. This chapter provides an overview of the formation, analysis, and health effects of oxidized sterols in frying fat. It reviews the techniques used for the analysis of sterol oxidation products in food and biological matrices and discusses the health implications of phytosterol-oxidized products in addition to those reported for cholesterol-oxidized products. Oxidation products of cholesterol are of considerable interest because of their possible effects on human health. As more vegetable oil is used for cooking, it is necessary to consider the occurrence and effect of plant sterol oxides. This became particularly apparent when it was observed that vegetarians absorbed more phytosterols than did those on non-vegetarian diets. This implies that the effects could be greater than previously perceived. Work with oxidation products of plant sterols has expanded due to the availability of analytical methods.
Unsaponifiable
Stigmasterol
Phytosterol
Animal fat
Vegetable oil
Plant sterols
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Dietary cholesterol has been suggested to increase the risk of cardiovascular disease (CVD). Phytosterols, present in food or phytosterol-enriched products, can reduce cholesterol available for absorption. The present study aimed to investigate the association between habitual intake of total and individual plant sterols (β-sitosterol, campesterol, and stigmasterol) or a diet combined with phytosterol-enriched products and CVD in a cross-section of Polish adults, participants of the Multicenter National Health Survey II (WOBASZ II). Among men (n = 2554), median intakes of plant sterols in terciles ranged between 183–456 mg/d and among women (n = 3136), 146–350 mg/d in terciles. The intake of phytosterols, when consumed with food containing phytosterols, including margarine, ranged between 184–459 mg/d for men and 147–352 mg/d for women. Among both men and women, beta-sitosterol intake predominated. Plant sterol intake was lower among both men and women with CVD (p = 0.016) compared to those without CVD. Diet quality, as measured by the Healthy Diet Index (HDI), was significantly higher in the third tercile of plant sterol intake for both men and women and the entire study group (p < 0.0001). This study suggests that habitual dietary intake of plant sterols may be associated with a lower chance of developing CVD, particularly in men.
Phytosterol
Plant sterols
Stigmasterol
Cross-sectional study
Food frequency questionnaire
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Phytosterol
Plant sterols
Serum cholesterol
Lathosterol
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Plasma phytosterol (plant sterol) levels were studied in 26 infants on various commercial formulas, in 36 infants on breast or cow's milk formulas, in 101 normal and 22 hypercholesterolemic children on a free diet, and in 32 hypercholesterolemic children on a low-cholesterol diet. Commercial formulas, poor in animal fats and enriched with vegetable oils, and low-cholesterol, phytosterol-rich diets generally elevated total plasma phytosterol levels in infants and hypercholesterolemic children from normal mean levels of 2 mg/100 ml to about 9 mg/100 ml. The implications of long-term three- to five-fold elevations of the plasma phytosterols (campesterol, stigmasterol, beta-sitosterol) in infancy and childhood are unknown. Watchful prospective analysis of plasma phytosterol levels may be useful, particularly in regards to otherwise unanticipated long-term effects of cholesterol-poor, phytosterol rich diets.
Phytosterol
Stigmasterol
Plant sterols
Plasma levels
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Stigmasterol
Cycloartenol
Phytosterol
Mevalonic acid
Methylene
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Determination was made of phytosterol in the pollen of Typha latifolia L. The n-hexane-soluble fraction obtained from the methanol extract of the pollen was saponified and the unsaponifiable lipid was purified to obtain the fraction of phytosterol. This fraction was trimethylsilylated and analyzed by GC-MS. Six sterols, cholesterol, 24-methylenecholesterol, campesterol, stigmasterol, sitosterol, and isofucosterol, were identified. 24-Methylenecholesterol and isofucosterol are the major sterols in pollen, but T. latifolia pollen contains these sterols in only minor amounts, with β-sitosterol accounting for ca. 85% of total sterols.
Stigmasterol
Unsaponifiable
Phytosterol
Typha
Fraction (chemistry)
Saponification
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Objective To analyze the phytosterol content in plant materials commonly used in functional food in China.Method Thirty kinds of food commonly used as medicines and forty kinds of Chinese herbs were chosen as samples.The contents of phytosterols(β-sitosterol,campesterol,stigmasterol,β-sitostanol) were analyzed by GC methods established by our laboratory.Results The frequency of various plant materials used in functional food was different,e-g.hawthorn about 408 times and huangqi 342 times.Phytosterols were contained in all samples analyzed,but were different in contents,some less than 10mg/100g while some more than 380mg/100g.In most samples,β-sitosterol is the largest portion of total phytosterol.Conclusion The phytosterols are important functional ingredients in plant materials frequently used in Chinese traditional medicine.The data of phytosterol contents in plant materials are valuable for utilization and further study in functional food.
Phytosterol
Stigmasterol
Plant sterols
Functional food
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