Form of phytosterols and food matrix in which they are incorporated modulate their incorporation into mixed micelles and impact cholesterol micellarization.

@article{Gleize2016FormOP,
  title={Form of phytosterols and food matrix in which they are incorporated modulate their incorporation into mixed micelles and impact cholesterol micellarization.},
  author={B{\'e}atrice Gleize and Marion Nowicki and Christophe Daval and Hana Koutnikova and Patrick Borel},
  journal={Molecular nutrition & food research},
  year={2016},
  volume={60 4},
  pages={749-59}
}
SCOPE The ability of different plant sterols/stanols (PS) mixtures, which differed in the degree of B-ring saturation and aliphatic side chain structure and saturation, to reduce cholesterol (CH) micellarization was explored. METHODS AND RESULTS Experiments were performed using an in vitro digestion model, synthetic mixed micelles, and pure porcine pancreatic lipases. Sterols were measured by GC-FID. The ability of PS to reduce CH micellarization was dependent on the form of PS and on the… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 1 time over the past 90 days. VIEW TWEETS
0 Citations
48 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 48 references

Effect of type of TAG fatty acids on lutein and zeaxanthin bioavailabil

  • B. Gleize, F. Tourniaire, L. Depezay, R. Bott
  • Mol . Nutr . Food Res .
  • 2013

Similar Papers

Loading similar papers…