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Responding to the magnitude of publicity currently centering on phytosterol utilization and efficacy, this reference compiles an impressive array of studies on the properties and role of phytosterols in functional food production and public health. It documents the occurrence, analysis, and biological effects of phytosterols to enhance and improve the production and development of functional food ingredients. Aiming to harness and understand the potential of phytosterol substances for the prevention of common diseases afflicting society, the book reveals advances that are sure to impact the future of the natural food and nutraceutical industries and revolutionize the world of preventive medicine.
List of contents
1. Occurrence and Levels of Phytosterols in Foods 2. Analysis of Phytosterols in Foods 3. Plant Sterol Analysis in Relation to Functional Foods 4. Analysis of Phytosterols in Biological Samples 5. Does Phytosterol Intake Affect the Development of Cancer? 6. Role of Plant Sterols in Cholesterol Lowering 7. Plant Sterols in Functional Foods 8. Safety of Phytosterols and Phytosterol Esters as Functional Food Components 9. Potential Health Risks Associated with Large Intakes of Plant Sterols 10. Chemistry, Analysis, and Occurrence of Phytosterol Oxidation Products in Foods 11. Biological Effects and Safety Aspects of Phytosterol Oxides 12. Prospects of Increasing Nutritional Phytosterol Levels in Plants
About the author
Dutta, Paresh C.
Summary
This volume covers a wide range of issues related to plant sterols, including occurrence, biological effects, available functional foods containing phytosterols, and the prospects of increasing phytosterol levels in plants. It discusses recent developments in the area of phytosterols and cancer.
