Phytosterols as Functional Food Components and Nutraceuticals (Nutraceutical Science and Technology, 1)

465 Pages·2003·2.35 MB·English

by  Paresh C. Dutta

Phytosterols as Functional Food
Corn ponent s and Nutr aceut icals
edited by
Paresh C. Dutta
Swedish University of Agricultural Sciences, SLU
Uppsala, Sweden
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PRINTEDINTHEUNITEDSTATESOFAMERICA
NUTRACEUTICAL SCIENCE AND TECHNOLOGY
Series Editor
FEREIDOOSNH AHIDPI,H .D., FACS, FCIC, FCIFST, FRSC
University Research Professor
Department of Biochemistry
Memorial University of Newfoundland
St. John’s, Newfoundland, Canada
1. Phytosterols as Functional Food Components and Nutraceuticals,
edited by Paresh C. Dutta
ADDITIONAL VOLUMES IN PREPARATION
Biotechnology for Performance Foods, Functional Foods, and Nu-
traceuticals, edited by Jean-Richard Neeser and Bruce J. German
Series Introduction
TheNutraceuticalScienceandTechnologyseriesprovides acomprehensive
andauthoritativesourceofthemostrecentinformationforthoseinterested
inthefieldofnutraceuticalsandfunctionalfoods.Thereisagrowingbodyof
knowledge, sometimes arising from epidemiological studies and often sub-
stantiatedbypreclinicalandclinicalstudies,demonstratingtherelationship
betweendietandhealthstatus.Manyofthebioactivespresentinfoods,both
from plant and animal sources, have shown to be effective in disease pre-
vention and health promotion. The emerging findings in the nutrigenomics
andproteomicsareasfurtherreflecttheimportanceofdietinadeepersense,
and this, together with the increasing burden of prescription drugs in treat-
ment of chronic diseases such as cardiovascular ailments, certain types of
cancer, diabetes, and a variety of inflammatory diseases, have all pushed
interestinfunctionalfoodsandnutraceuticalstoanewhigh.Theinterestis
quite widespread from producers to consumers, regulatory agencies, and
healthprofessionals.
Inthisseries,particularattentionispaidtoprovidethemostrecentand
emerginginformationonarangeoftopicscoveringthechemistry,biochem-
istry, epidemiology, nutrigenomics and proteomics, engineering, formula-
tion,andprocessingtechnologiesrelatedtonutraceuticals,functionalfoods,
anddietarysupplements.Qualitymanagement,safety,andtoxicology,aswell
as disease prevention and health promotion aspects of products of interest,
areaddressed.Theseriesalsocoversrelevantaspectsrelatedtopreclinicaland
clinicaltrialsaswellasregulatoryandlabelingissues.
Thisseriesprovidesmuchneededinformationonavarietyoftopics.It
addressestheneedsofprofessionals,students,andpractitionersinthefields
iii
iv Introduction
of food science, nutrition, pharmacy, and health, as well as leads conscious
consumers to the scientific origin of health-promoting substances in foods,
nutraceuticals,anddietarysupplements.Eachvolumecoversaspecifictopic
ofrelatedfoodsorpreventionofcertaintypesofdiseases,includingthepro-
cessofaging.
FereidoonShahidi
Preface
Phytosterols (plant sterols) have been known to lower chloesterol levels in
humans since the 1950s, a finding that has resulted in the development of
various food products enriched with these compounds. Widespread con-
sumptionofsuchfoodproducts,popularlyknownasfunctionalfoods,would
decreasebloodcholesterollevelsandconsequentlydecreasetheoccurrenceof
coronaryheartdiesaseincertainpopulationsinWesternsocieties.Volumesof
datahavebeenaccumulatedintheareaoffoodsenrichedwithphytosterols.
This comprehensive volume covers a wide range of issues related to
plant sterols, including occurrence, analysis, biological effects, currently
available functional foods containing phytosterols, and the prospects of
increasingphytosterollevelsinplants.Thisbookpresentsextensiveliterature
reviews on the cholesterol-lowering properties and safety aspects of phyto-
sterols as functional food ingredients. There are other possible biological
effects of phytosterols. Cancer is another major cause of death in Western
societies,andincreasingevidencesuggeststhatphytosterolsmayhaveeffects
on the development of this disease. Research on the role of phytosterols in
cancer prevention is at quite an early stage, and increasing research in this
area is expected. Chapter 5 discusses recent developments in the area of
phytosterolsandcancer.
Research on theformation and biologicaleffects of cholesterol oxida-
tionproductsinfoodsandinbiologicalsamplesisplentiful.However,similar
researchonphytosteroloxidationproductshasbeendownplayeduntilnow
forvariousreasons,e.g.,theargumentoflowlevelsofphytosterolabsorption
inhumans.Recentdevelopmentsintheareasofoccurrence,analysis,andthe
biologicaleffectsofphytosteroloxidationproductsarealsohighlightedinthis
v
vi Preface
book.Basedonthepresentknowledgeofvariousaspectsofphytosterols,it
can be confidently anticipated that these interestingnatural compoundsare
going to play a positive role in improving public health around the world.
Researchintheareasofotherpotentialbiologicalfuntionsofphytosterolsis
expectedtoincreaseinthefuture.
Astheeditorofthisbook,Iwouldliketoexpressmyprofoundgratitude
toallthecontributorsfortakingsomeoftheirvaluabletimetocompletethis
volume.UnlimitedandveryhelpfulsupportfromthestaffmembersofMarcel
Dekker,Inc.,isalsogratefullyacknowledged.
PareshC.Dutta
Contents
Series Introduction Fereidoon Shahidi iii
Preface v
Contributors ix
1. Occurrence and Levels of Phytosterols in Foods 1
Vieno Piironen and Anna-Maija Lampi
2. Analysis of Phytosterols in Foods 33
Anna-Maija Lampi, Vieno Piironen, and Jari Toivo
3. Plant Sterol Analysis in Relation to Functional Foods 75
Guus S. M. J. E. Duchateau, Hans-Gerd M. Janssen,
and Arjan J. H. Louter
4. Analysis of Phytosterols in Biological Samples 133
Arnis Kuksis
5. Does Phytosterol Intake Affect the Development
of Cancer? 191
Lena Norme´n and Susan W. Andersson
6. Role of Plant Sterols in Cholesterol Lowering 243
Lena Norme´n, Jiri Frohlich, and Elke Trautwein
vii
viii Contents
7. Plant Sterols in Functional Foods 317
Robert A. Moreau
8. Safety of Phytosterols and Phytosterol Esters as
Functional Food Components 347
David Kritchevsky
9. Potential Health Risks Associated with Large Intakes
of Plant Sterols 365
W. M. Nimal Ratnayake and Elizabeth J. Vavasour
10. Chemistry, Analysis, and Occurrence of Phytosterol
Oxidation Products in Foods 397
Paresh C. Dutta
11. Biological Effects and Safety Aspects of Phytosterol
Oxides 419
Lisa Oehrl Dean and Leon C. Boyd
12. Prospects of Increasing Nutritional Phytosterol Levels
in Plants 431
Tatu A. Miettinen and Helena Gylling
Index 441