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Phytosterols: Potential Therapeutic Effects and Challenges in Food Industry

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Implication of Oxysterols and Phytosterols in Aging and Human Diseases

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 1440))

Abstract

Increases in serum total and low-density lipoprotein (LDL) cholesterol are known as hypercholesterolemia, and it is a significant risk factor for the emergence of cardiovascular illnesses. Any action strategy for lowering serum cholesterol is supported by lifestyle changes. Phytosterols are organic substances from the triterpene family. Phytosterols can lower serum LDL cholesterol levels because of their structural resemblance to cholesterol. Phytosterols are used to enrich or fortify a broad spectrum of food products. Phytosterols are quickly oxidized, just like cholesterol and unsaturated fatty acids. The utilization of free phytosterols for the manufacture of functional meals is highlighted in this chapter, which also focuses on the therapeutic effects of phytosterols and their technological concerns in the industrial field.

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Abbreviations

BOPP:

Biaxially oriented polypropylene

CONT:

Control chocolates

GRAS:

Generally recognized as safe

LDL:

Low-density lipoprotein

MDA:

Malondialdehyde

PHAN:

Chocolate with phytosterols and antioxidants

PHYT:

Chocolate with phytosterols

POPs:

Phytosterols oxidation products

PS:

Phytosterols

PV:

Peroxide value

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Conflict of Interest

The authors declare no conflict of interest.

Author information

Authors and Affiliations

  1. University of Carthage, National Institute of Applied Sciences and Technology, LR11ES24, LIP-MB ‘Laboratory of Protein Engineering and Bioactive Molecules’, Tunis, Tunisia

    Leila Rezig

  2. High Institute of Food Industries, University of Carthage, Tunis, Tunisia

    Leila Rezig

  3. Laboratory of Molecular Epidemiology and Experimental Pathology (LR11IPT04/LR16IPT04)/Laboratory of Epidemiology and Ecology of Parasites, Institut Pasteur de Tunis - University Tunis El Manar, Tunis, Tunisia

    Yosser Zina Abdelkrim

  4. Process Engineering Department, Institut Supérieur des Études Technologiques de Bizerte, Direction Générale des Études Technologiques, Tunis, Tunisia

    Yosser Zina Abdelkrim

Authors
  1. Leila Rezig
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  2. Yosser Zina Abdelkrim
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Editors and Affiliations

  1. Department of Biochemistry (Biochemstry of the peroxisome, inflammation and lipid metabolism), University of Bourgogne & Inserm, Dijon, France

    Gérard Lizard

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Rezig, L., Abdelkrim, Y.Z. (2024). Phytosterols: Potential Therapeutic Effects and Challenges in Food Industry. In: Lizard, G. (eds) Implication of Oxysterols and Phytosterols in Aging and Human Diseases. Advances in Experimental Medicine and Biology, vol 1440. Springer, Cham. https://doi.org/10.1007/978-3-031-43883-7_22

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