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Food Reviews International Volume 25, 2009 - Issue 2
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Original Articles

Phytosterol Oxidation Products: Their Formation, Occurrence, and Biological Effects

Eileen Ryan Department of Food and Nutritional Sciences, University College, Cork, Ireland
,
Florence O. McCarthy Department of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College, Cork, Ireland
,
Anita R. Maguire Department of Chemistry and School of Pharmacy, Analytical and Biological Chemistry Research Facility, University College, Cork, Ireland
&
Nora M. O'Brien Department of Food and Nutritional Sciences, University College, Cork, IrelandCorrespondence[email protected]
Pages 157-174 | Published online: 05 Mar 2009
 
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Abstract

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.

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