Phytosterol Effects

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Phytosterols are natural sterol with molecular structure similar to cholesterol. Produced mainly by plants it’s a component from the plasma membrane. Beyond natural source (vegetables, oils, grains), a lot of food products has been supplemented with phytosterols, because of their property to decrease the risk of atherosclerosis through reduce the level of low density lipoprotein (LDL). Despite the beneficial effects of phytosterols, increase the consumption can result in negative collateral effects. The phytosterols are susceptible to oxidation in presence of oxygen, ozone, warm, light and transition metals forming the oxidized phytosterol products or oxyphytosterols. Some studies shows that the oxyphytosterols can be envolved in formation
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