Other Publication Details
Mandatory Fields
Reviews
Ryan, E;McCarthy, FO;Maguire, AR;O'Brien, NM
2009
January
Phytosterol Oxidation Products: Their Formation, Occurrence, and Biological Effects
Validated
1
WOS: 43 ()
Optional Fields
BETA-SITOSTEROL OXIDES CHROMATOGRAPHY-MASS SPECTROMETRY VEGETABLE-OILS STEROL OXIDATION IN-VIVO CHOLESTEROL ABSORPTION PLANT STEROLS LIQUID-CHROMATOGRAPHY QUANTITATIVE-ANALYSIS POTATO-CHIPS
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.
PHILADELPHIA
TAYLOR & FRANCIS INC
8755-9129
157
174
10.1080/87559120802682797
Grant Details