Phytosterols that are naturally present in commercial corn oil significantly reduce cholesterol absorption in humans

Ostlund, Richard E.; Racette, Susan B.; Okeke, Alfred; Stenson, William F.

doi:10.1093/ajcn/75.6.1000

Cited by 202 publications

(129 citation statements)

References 22 publications

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“…The discrepancy may be due to the method used to assess cholesterol absorption efficiency. The single-tracer method measures only the efficiency of cholesterol absorption rather than the absolute amount of absorbed cholesterol that depends on endogenous biliary cholesterol secretion (Ostlund et al, 2002). Some studies have shown that the consumption of plant sterols/stanols increases biliary secretion of cholesterol (Becker et al, 1992;Gylling and Miettinen, 1994;Miettinen and Vanhanen, 1994).…”

Section: Discussionmentioning

confidence: 99%

“…Cholesterol absorption was assessed using the stable isotope single-tracer method as previously described (Ostlund et al, 1999(Ostlund et al, , 2002Spilburg et al, 2003;Shin et al, 2005;Varady and Jones, 2006). It was reported that the area under the 13 C-enrichment curve, as measured by the single-tracer method, correlates with cholesterol absorption rate as measured by the dual stable isotope ratio method (Wang et al, 2004).…”

Section: Study Design and Protocolmentioning

confidence: 99%

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Plant sterol consumption frequency affects plasma lipid levels and cholesterol kinetics in humans

et al. 2008

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Background/Objectives: To compare the efficacy of single versus multiple doses of plant sterols on circulating lipid level and cholesterol trafficking. Subjects/Methods: A randomized, placebo-controlled, three-phase (6 days/phase) crossover, supervised feeding trial was conducted in 19 subjects. Subjects were provided (i) control margarine with each meal; (ii) 1.8 g/day plant sterols in margarine with breakfast (single-BF) and control margarine with lunch and supper or (iii) 1.8 g/day plant sterols in margarine divided equally at each of the three daily meals (three times per day). Results: Relative to control, end point plasma low-density lipoprotein (LDL) cholesterol concentrations were lower (Po0.05) after consuming plant sterols three times per day but were not different when consumed once per day (3.43±0.62, 3.22±0.58 and 3.30 ± 0.65 mmol/l, control, three times per day and single-BF, respectively). Relative to the control, end point LDL level was 0.21±0.27 mmol/l (6%) lower (Po0.05) at the end of the three times per day phase. Cholesterol fractional synthesis rate was highest (Po0.05) after the three times per day phase (0.0827 ± 0.0278, 0.0834 ± 0.0245 and 0.0913 ± 0.0221 pool/day, control, single-BF and three times per day, respectively). Cholesterol-absorption efficiency decreased (Po0.05) by 36 and 39% after the three times per day and single-BF phase, respectively, relative to control. Conclusions: Present data indicate that to obtain optimal cholesterol-lowering impact, plant sterols should be consumed as smaller doses given more often, rather than one large dose.

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Section: Discussionmentioning

confidence: 99%

Section: Study Design and Protocolmentioning

confidence: 99%

Plant sterol consumption frequency affects plasma lipid levels and cholesterol kinetics in humans

et al. 2008

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“…It is known that cholesterol occurs in the sterol fraction of many vegetable oils as a minor component and usually amounts to 1% of the total sterol content (Phillips et al, 2002), significantly lower than that detected in the milk thistle seed oil. It has been recognized that plant sterols could reduce plasma cholesterol levels in humans (Ostlund et al, 2002). The mechanism of cholesterol reduction in the presence of phytosterols is based on the blocked absorption of it in the digestive tract.…”

Section: Sterol Composition In Mature Seedsmentioning

confidence: 99%

“…The mechanism of cholesterol reduction in the presence of phytosterols is based on the blocked absorption of it in the digestive tract. Since the level of cholesterol is low and in the presence of excessive amounts of phytosterols, it can be expected that its absorption will be minimal and the positive effect of phytosterols will overcome it (Ostlund et al, 2002). Furthermore, cholesterol biosynthesis in higher plants has not been studied extensively and thus, uncertainties exist in the sequence of intermediates.…”

Section: Sterol Composition In Mature Seedsmentioning

confidence: 99%

Changes in the sterol compositions of milk thistle oil (<em>Silybium marianum</em> L.) during seed maturation

Harrabi¹,

Curtis²,

Hayet³

et al. 2016

Grasas y Aceites

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SUMMARY:In this study, the total lipid content and sterol compositions were determined during the development of milk thistle seeds. The oil content increased to a maximum value of 36±1.7% and then declined to reach a value of 30.5±0.9% at full maturity. The sterol content of milk thistle seeds was affected by the ripening degree of the seeds. At the early stages of seed maturation, Δ 7 -stigmastenol was the most abundant sterol followed by β-sitosterol. However, at full maturity, β-sitosterol was the most predominant sterol (46.50±0.8%). As the seed developed, campesterol and stigmasterol amounts increased, while Δ 7 -avenasterol content decreased. It can be concluded that milk thistle seed oil has a characteristic sterol pattern comparable to the ones elucidated for olive oil and corn oil. The extracted oil from milk thistle seeds is rich in phytosterols and could be used in food preparation and human nutrition. KEYWORDS: Maturation; Milk thistle seeds; Oil; Sterols changesRESUMEN: Cambios en la composición de esteroles del aceite de cardo mariano (Silybium marianum L.) durante la maduración de la semilla. En este estudio se determinaron la composición de lípidos totales y esteroles durante el desarrollo de semillas de cardo mariano. El contenido de aceite incrementó a un valor máximo de 36±1,7% y posteriormente disminuyó hasta alcanzar un valor de 30,5±0,9% cuando la maduración fue completa. El contenido de esteroles de las semillas de cardo mariano se ve afectado por el grado de maduración de las semillas. En las primeras etapas de la maduración de las semillas el Δ7-estigmastenol fué el esterol más abundante, seguido de β-sitosterol. Sin embargo en plena madurez, β-sitosterol fue el esterol predominante (46,50±0,8%). A medida que las semillas se desarrollan las cantidades de campesterol y estigmasterol aumentan, mientras que el contenido Δ7-avenasterol disminuye. Se puede concluir que el aceite de semillas de cardo mariano tiene un patrón característico de esteroles en comparación con lo especificado para los aceites de oliva y de maíz. El aceite extraído de las semillas del cardo mariano es rica en fitoesteroles y podría ser utilizado en la preparación de alimentos y en nutrición humana.

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“…While, free phytosterols are present, they are in much smaller concentrations (Ostlund, Racette, Okeke, & Stenson, 2002). Besides long-chain fatty acid esters, phytosterols are also found in ferrulate esters in foods (Figure 2.2, middle) (Ostlund, Racette, Okeke, & Stenson, 2002).…”

Section: Phytosterols/stanols Chemical Compositionmentioning

confidence: 99%

Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

Acevedo

Franchetti

2016

Food Research International

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Phytosterols that are naturally present in commercial corn oil significantly reduce cholesterol absorption in humans

Abstract: Phytosterols comprising < 1% of commercial corn oil substantially reduced cholesterol absorption and may account for part of the cholesterol-lowering activity of corn oil previously attributed solely to unsaturated fatty acids.

Cited by 202 publications

References 22 publications

Plant sterol consumption frequency affects plasma lipid levels and cholesterol kinetics in humans

Plant sterol consumption frequency affects plasma lipid levels and cholesterol kinetics in humans

Changes in the sterol compositions of milk thistle oil (<em>Silybium marianum</em> L.) during seed maturation

Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

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