title: Sterol content of foods of plant origin.
abstract: Available data on phytosterols from the world's literature have been compiled and summarized. There still exists a paucity of data on the quantities of plant sterols in many foods. More extensive data are available on the relative sterol composition. Our compilation shows that plant oils are excellent sources of phytosterols. Nuts and seeds contain moderate levels, and fruits and vegetables generally contain the lowest concentrations of plant sterols. Analyses of the minor sterols, namely, the delta5- and delta7-phytosterols, have become available only recently.
mesh_terms: D002784:Cholesterol / Q000031:analogs & derivatives / Q000032:analysis; D003212:Condiments / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D002523:Edible Grain / Q000032:analysis; D007887:Fabaceae / Q000032:analysis; D005504:Food Analysis; D005638:Fruit / Q000032:analysis; D008383:Margarine / Q000032:analysis; D009754:Nuts / Q000032:analysis; D009821:Oils / Q000032:analysis; D010840:Phytosterols / Q000032:analysis*; D010945:Plants, Edible / Q000032:analysis*; D010946:Plants, Medicinal; D012639:Seeds / Q000032:analysis; D012855:Sitosterols / Q000032:analysis; D013045:Species Specificity; D013265:Stigmasterol / Q000032:analysis; D014675:Vegetables / Q000032:analysis
chemical_list: D004041:Dietary Fats; D009821:Oils; D010840:Phytosterols; D012855:Sitosterols; D008383:Margarine; D002784:Cholesterol; D013265:Stigmasterol