Plant sterols: Factors affecting their efficacy and safety as functional food ingredients

被引：184

作者：

Berger A. ^{[1
]}

Jones P.J.H. ^{[2
]}

Abumweis S.S. ^{[2
]}

机构：

[1] Group Leader Analytical Biochemistry, Paradigm Genetics, Res. Triangle Park, NC 27709-4528

[2] Sch. of Dietetics and Hum. Nutrition, McGill University, Ste-Anne-de-Bellevue, Que. H9X 3V9, 21

来源：

Lipids in Health and Disease | / 3卷 / 1期

关键词：

Plant Sterol; Sterol Ester; Free Sterol; Plant Stanol; Plant Stanol Ester;

D O I：

10.1186/1476-511X-3-5

中图分类号：

学科分类号：

摘要：

Plant sterols are naturally occurring molecules that humanity has evolved with. Herein, we have critically evaluated recent literature pertaining to the myriad of factors affecting efficacy and safety of plant sterols in free and esterified forms. We conclude that properly solubilized 4-desmetyl plant sterols, in ester or free form, in reasonable doses (0.8-1.0 g of equivalents) and in various vehicles including natural sources, and as part of a healthy diet and lifestyle, are important dietary components for lowering low density lipoprotein (LDL) cholesterol and maintaining good heart health. In addition to their cholesterol lowering properties, plant sterols possess anti-cancer, anti-inflammatory, anti-atherogenicity, and anti-oxidation activities, and should thus be of clinical importance, even for those individuals without elevated LDL cholesterol. The carotenoid lowering effect of plant sterols should be corrected by increasing intake of food that is rich in carotenoids. In pregnant and lactating women and children, further study is needed to verify the dose required to decrease blood cholesterol without affecting fat-soluble vitamins and carotenoid status.

引用

页数：36

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