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Phytosterol oxidation products in enriched foods: Occurrence, exposure, and biological effects

Molecular nutrition & food research, v.59 no.7, 2015년, pp.1339 - 1352  

Scholz, Birgit (Technische Universitä) ,  Guth, Sabine (t Mü) ,  Engel, Karl‐Heinz (nchen, Chair of General Food Technology, Freising‐) ,  Steinberg, Pablo (Weihenstephan, Germany)

Abstract AI-Helper 아이콘AI-Helper

Hypercholesterolemia is an important risk factor for the development of cardiovascular diseases. Dietary intake of phytosterols/phytostanols and their fatty acid esters results in a reduction of the LDL and total plasma cholesterol levels. Therefore, these constituents are added to a broad spectrum ...

주제어

참고문헌 (111)

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