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.
CITATION STYLE
Ryan, E., McCarthy, F. O., Maguire, A. R., & O’Brien, N. M. (2009). Phytosterol oxidation products: Their formation, occurrence, and biological effects. Food Reviews International, 25(2), 157–174. https://doi.org/10.1080/87559120802682797
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