Phytosterols as Functional Food Components and Nutraceuticals

1. Auflage 2003
ISBN: 978-0-8247-4750-3
Verlag: Taylor & Francis Inc

Buch, Englisch, 468 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 703 g

Reihe: Nutraceutical Science and Technology

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Dutta, Paresh C.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Dutta, Paresh C.