Scientific Opinion on the substantiation of a health claim related to 3 g/day plant sterols/stanols and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 19 of Regulation (EC) No 1924/2006

Products, Efsa Panel on Dietetic

doi:10.2903/j.efsa.2012.2693

Cited by 73 publications

(23 citation statements)

References 27 publications

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“…The question remains as to how relevant this enrichment could be from a healthy point of view. In terms of uptake, experiments concerning the controlled enrichment of EVOO indicate that normal amounts of PC in EVOO are still enough concentrated to theoretically provide bioactive molecules at amounts claimed to lower blood LDL oxidation and thus the risk of cardiovascular diseases [ 110 ], i.e., at the minimum level of supplementation of 5 mg per day [ 82 ]. However, as analyses of bioavailability are very limited, controlled clinical trials are crucial for confirmation.…”

Section: Discussionmentioning

confidence: 99%

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

2022

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The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.

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Section: Discussionmentioning

confidence: 99%

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

2022

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“…In this case, they specify that must be O-carboxymethyl Chitosan, but they do not limit the source, so the mushroom derived chitosan may be considered, with the potential advantage of less allergenic issues compared to crustaceous source [196]. Concerning sterols and stanol esters the panel concludes that sterols and stanol esters at a daily intake of 3 g (range 2.6-3.4 g), but in this case, they regulate just for the plant sterols and stanol esters and also for the matrices of application so sterols/stanols they can only be applied in matrices approved by the Regulation (EC) No 376/2010 (yellow fat spreads, dairy products, mayonnaise and salad dressings) lower LDL-cholesterol by 11.3% (95% CI: 10.0-12.5) [197,198].…”

Section: Plant Sterols and Plant Stanolsmentioning

confidence: 99%

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

et al. 2020

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Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.

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“…Such occurrences can arise spontaneously or be influenced by external factors (e.g., shear, ionic charges, temperature, light) [ 11 , 12 , 13 , 14 ]. The application of low molecular weight gelators (LMOGs) has been gaining attention, due to the gelation mechanisms and also because of the existence of new food-grade ingredients with gelling capability [ 15 ]. Bot and Agterof reported on γ-oryzanol and phytosterol combinations, showing that sterols (e.g., β-sitosterol, cholesterol, dihydrochlesterol, ergosterol, stigmasterol, cholestanol) can associate with γ-oryzanol to form oleogels [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

Martins

Cerqueira

Vicente

et al. 2022

Gels

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Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ oryzanol and β-sitosterol. Following molecular assembly, the formation of a tubular system ensues, which seems to be influenced by elements such as the oleogelators’ concentration and ratio, cooling rates, and storage periods. Sterol-based oleogels were formulated under distinct environmental conditions, and a comprehensive study aimed to assess the effects of the mentioned factors on oleogel formation and stability, through visual observation and by using techniques such as small-angle X-ray scattering, X-ray diffraction, confocal Raman spectroscopy, rheology, and polarized microscopy. The long, rod-like conformations, identified by small-angle X-ray scattering, showed that different cooling rates influence oleogels’ texture. Raman spectra showed that the stabilization time is associated with the interfibrillar aggregation, which occurred differently for 8 and 10 wt%, with a proven relationship between ferulic acid and the tubular formation. This report gives fundamental insight into the critical point of gelation, referring to the time scale of the molecular stabilization. Our results verify that understanding the structuring mechanisms of oleogelation is decisive for the processing and manufacturing of novel foods which integrate oleogels in their structure.

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Scientific Opinion on the substantiation of a health claim related to 3 g/day plant sterols/stanols and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 19 of Regulation (EC) No 1924/2006

Cited by 73 publications

References 27 publications

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications

Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

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