Phytosterols

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

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

Fingerprint

Phytosterols
Sterols
Crystallization
Hydrates
Bile Acids and Salts
Esters
Blood
Cholesterol
Lipids

Keywords

  • Blood cholesterol lowering
  • oleogel
  • triterpenes
  • phytosterols

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
Bot, Arjen. / Phytosterols. Reference Module in Food Science. editor / Geoffrey Smithers. Elsevier, 2018.
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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

Phytosterols. / Bot, Arjen.

Reference Module in Food Science. ed. / Geoffrey Smithers. Elsevier, 2018.

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

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