Influence of Food Matrix on Sterol and Stanol Activity. (27th November 2019)

• Record Type: Journal Article
• Authors: Clifton, Peter
• Is Part Of: Journal of AOAC International. Volume 98:Number 3(2015)
• Page Start: 677
• Page End: 678
• Publication Date: 2019-11-27
• Subjects: Agricultural chemistry -- Periodicals; Food -- Analysis -- Periodicals; 543
• DOI: 10.5740/jaoacint.SGEClifton
• Languages: English
• ISSNs: 1060-3271

Abstract

Abstract: The format and matrix in which functional food ingredients are delivered may influence their bioactivity in vivo. Therefore, this paper will review studies which have examined plant sterols and stanols being consumed in varying formats and matrices, i.e., fat-containing foods versus low or non-fat foods, solid foods versus liquid foods, capsules or tables versus foods. Furthermore, this paper will examine the issue of providing plant sterols and stanols in either free or esterified form. Finally, a discussion on the importance of microemulsion stability of the sterols and stanols is elaborated. Based on the reviewed information, it would seem that plant sterols and stanols are effective in all food and capsule/tablet formats, and in both free and esterified form. Some failures in clinical trials may be due to unstable microemulsion of sterols.