Phytosterol Profiles of Common Foods and Estimated Natural Intake of Different Structures and Forms in China

Abstract

Phytosterols are well-known for their cholesterol-lowering effects, and the structures and forms of phytosterols affect their bioactivity. We aimed to illustrate the phytosterol profiles in common foods and estimate their natural intake in five geographical regions and among different age groups in China. In total, 12 phytosterols in free and esterified forms of 119 foods from five regions across China were examined using gas chromatography-mass spectrometry. Then, the dietary intake of phytosterols was calculated combined with the dietary foods intake data of Chinese people. The total phytosterol content was highest in vegetable oils (150.4-1230.9 mg/100 g), followed by legumes (129.6-275.6 mg/100 g), nuts (18.9-255.2 mg/100 g), and cereals (11.9-93.8 mg/100 g). Vegetables and fruits contained lower contents of total phytosterols. Phytosterols were mainly esterified in most common foods except in nuts. The predominant phytosterols were β-sitosterol, campesterol, and stigmasterol, all of which belonged to plant sterols and 4-desmethylsterols. Total phytosterol intake varied across different regions, ranging between 257.7 and 473.7 mg/standard-person (sp)/day, with the highest intake in Beijing, followed by Hangzhou, Wuhan, Chongqing, and Guangzhou. However, phytosterol proportion was similar across regions, with β-sitosterol accounting for 46.5-50.3% of the natural intake. Phytosterol intake was mainly constituted by plant sterols and 4-desmethylsterols in esterified form (61.9-74.6%). At the age of 2-70 years, phytosterol intake ranged from 154.3 mg/day to 348.0 mg/day in the national scale.

Bioactive Compounds of Legume Seeds

“…Moreover, for chickpea and lentil, this content was reported as 2.05 and 1.58 mg g À1 , respectively [45]. Wang et al [46] revealed that the total phytosterol content was high in legume, with a content ranging from 1.30 to 2.8 mg g À1 . Moreover, they reported that the primary phytosterols in legumes were β-sitosterol, campesterol, and stigmasterol.…”

The Potential for Plant-Based Diets to Promote Health Among Blacks Living in the United States

“…A 2019 review demonstrated that consuming 500 mg/day of total phytosterols from foods could reduce cancer development risk [79], and a 37% risk reduction was seen for highest dietary phytosterol intake compared to the lowest intake [79]. Phytosterols are highest in vegetable oils (150.4-1230.9 mg/100 g), legumes (129.6-275.6 mg/100 g), and nuts (18.9-255.2 mg/100 g) [80].…”

Aroeira (Schinus terebinthifolius Raddi) Fruit: Chemical Composition and Antioxidant Capacity

“…Wang et al studied the phytosterol profile and found total contents varying from 150.4 to 1230.9, 129.6 to 275.6, 18.9 to 255.2 and 11.9 to 93.8 mg/100 g in vegetable oil, legumes, nuts and cereals, respectively. 34 Considering theses values, aroeira may be considered a good source of such components. β-sitosterol, stigmasterol, and campesterol were also determined in red pepper (Capsicum annuum L.) fruits.…”