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Plant sterols: biosynthesis, biological function and their importance to human nutrition.

TLDR
Since the morbidity and mortality from cardiovascular disease have been dramatically reduced using cholesterol-lowering drugs (statins), the interest in plant sterols lies in their potential to act as a natural preventive dietary product.
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Antioxidative and growth-promoting effect of selenium on senescing lettuce

In human and animal cells, Se plays an essential role in antioxidation and exerts an antiaging function but it is toxic at high dietary intake. To increase its intake in forage and foodstuffs, Se…
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Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.

TLDR
Cultivated mushrooms were found to be good sources of vitamin B(2), niacin, and folates, with contents varying in the ranges 1.8--5.1, 31--65, and 0.30--0.64 mg/100 g dry weight (dw), respectively.
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Selenium as an anti-oxidant and pro-oxidant in ryegrass

Selenium is an essential element for antioxidation reactions in human and animals. In order to study its biological role in higher plants, ryegrass (Lolium perenne) was cultivated in a soil without…
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Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats

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Sterol and vitamin D2 contents in some wild and cultivated mushrooms

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Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

An extensive study on the effects of blanching/freezing and long-term freezer storage on various bioactive compounds of more than 20 commonly used vegetables was performed. Effects were strongly…
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Determination of thermo-oxidation products of plant sterols.

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Phytochemical and dietary fiber components in barley varieties in the HEALTHGRAIN Diversity Screen.

TLDR
The results demonstrate that the levels of phytochemicalicals in barley can likely be affected by breeding and that the contents of single phytochemicals may easily be adjusted by a right selection of a genotype.
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Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

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