title: Analysis of phytosterols in foods.
abstract: Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.
authors.affiliation: Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Spain.
authors.forename: M J
authors.initials: MJ
authors.lastname: Lagarda
authors.forename: G
authors.initials: G
authors.lastname: García-Llatas
authors.forename: R
authors.initials: R
authors.lastname: Farré
mesh_terms: D000818:Animals; D004435:Eating; D005504:Food Analysis; D006801:Humans; D010840:Phytosterols / Q000032:analysis* / Q000737:chemistry
chemical_list: D010840:Phytosterols