Phytosterols

Research output: Chapter in Book/Report/Conference proceedingEntry for encyclopedia/dictionary

Abstract

Description of the chemical structure of a number of phytosterols (also known as plant sterols), their crystallization behaviour in aqueous and lipid phases (including hydrate formation), their interactions with related compounds (bile salts, other sterols, sterol esters), and their physiological effect on blood cholesterol concentration.
Original languageEnglish
Title of host publicationReference Module in Food Science
EditorsGeoffrey Smithers
PublisherElsevier
Number of pages4
ISBN (Print)9780081005965
DOIs
Publication statusPublished - 30 Apr 2018

Keywords

  • Blood cholesterol lowering
  • oleogel
  • triterpenes
  • phytosterols

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  • Cite this

    Bot, A. (2018). Phytosterols. In G. Smithers (Ed.), Reference Module in Food Science Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.21626-0