Active substances of functional food in the prevention of arteriosclerosis III

B. Schmitt, A. Ströhle, B. M. Watkinson and A. Hahn, Hannover

Part 3: Phytosterols
Phytosterols are a group of cyclic triterpenes frequently found in vegetable food, especially in oils, nuts and pulses where they are present at higher concentrations. Esterified phytosterols and -stanols have been found to lower the cholesterol level.

They are added to special sorts of margarine. Intake of 2–3 g of phytosterol ester per day reduces total cholesterol by about 15 % and LDL plasma levels by 10–15 %. Phytosterols and -stanols inhibit the intestinal uptake of cholesterol by a competitive inhibition of cholesterol incorporation in micells. Systemic effects are discussed as well. From the toxicological point of view, the phytosterol and -stanol quantities contained in margarine are considered to be harmless; only a decrease of the plasma carotenoid concentration has been reported. Phytosterol and -stanol enriched preparations may be recommended to those individuals with hypercholesterinemia in particular whose eating habits cannot be modified or be modified only insignificantly.

Keywords: phytosterols / effects / prevention of arteriosclerosis / functional food

Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 07/02 ab Seite 266.