Effects of plant sterol and stanol esters on oxyphytosterol concentrations and postprandial metabolism

Research output: ThesisDoctoral ThesisInternal

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Abstract

Sterols and stanols are components of plants that are added to functional foods, such as enriched margarine, with the aim of lowering ‘bad’ LDL cholesterol. This dissertation investigates whether consuming enriched margarine also affects oxyphytosterol concentrations (oxidised plant sterols) during fasting and after a meal. Oxyphytosterol concentrations may play a role in the development of cardiovascular disease. This dissertation also examines the effects of two types of antioxidants on oxyphytosterol concentrations. Higher oxyphytosterol concentrations were found in diabetics than in non-diabetics and while the ingestion of plant sterols and antioxidants had no effect on these concentrations, the ingestion of plant stanols did generate a reduction of certain oxyphytosterol concentrations. After eating a meal enriched with plant sterols, higher oxyphytosterol concentrations were found in subjects after they consumed a second meal. It is not yet clear whether oxyphytosterol concentrations are derived from food or whether they are formed in the body.
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Maastricht University
Supervisors/Advisors
  • Plat, Jogchum, Supervisor
  • Mensink, Ronald, Supervisor
Award date11 Feb 2015
Place of Publication's-Hertogenbosch
Publisher
Print ISBNs9789462950740
Publication statusPublished - 1 Jan 2015

Keywords

  • nutrition
  • plant sterols
  • plant stanols
  • oxyphytosterol concentrations

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