Food ingredients that inhibit cholesterol absorption

Elliot D. Jesch, Timothy P. Carr

Research output: Contribution to journalReview article

10 Citations (Scopus)

Abstract

Cholesterol is a vital component of the human body. It stabilizes cell membranes and is the precursor of bile acids, Vitamin D and steroid hormones. However, cholesterol accumulation in the bloodstream (hypercholesterolemia) can cause atherosclerotic plaques within artery walls, leading to heart attacks and strokes. The efficiency of cholesterol absorption in the small intestine is of great interest because human and animal studies have linked cholesterol absorption with plasma concentration of total and low density lipoprotein cholesterol. Cholesterol absorption is highly regulated and influenced by particular compounds in the food supply. Therefore, it is desirable to learn more about natural food components that inhibit cholesterol absorption so that food ingredients and dietary supplements can be developed for consumers who wish to manage their plasma cholesterol levels by non-pharmacological means. Food components thus far identified as inhibitors of cholesterol absorption include phytosterols, soluble fibers, phospholipids, and stearic acid.

Original languageEnglish (US)
Pages (from-to)67-80
Number of pages14
JournalPreventive Nutrition and Food Science
Volume22
Issue number2
DOIs
StatePublished - Jun 2017

Fingerprint

ingredients
Cholesterol
cholesterol
Food
Dietary Supplements
Anticholesteremic Agents
Phytosterols
soluble fiber
Food Supply
hypercholesterolemia
myocardial infarction
natural foods
phytosterols
steroid hormones
bile acids
Atherosclerotic Plaques
vitamin D
Hypercholesterolemia
stearic acid
Bile Acids and Salts

Keywords

  • Cholesterol absorption
  • Dietary supplement
  • Functional food
  • Nutraceutical

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

Food ingredients that inhibit cholesterol absorption. / Jesch, Elliot D.; Carr, Timothy P.

In: Preventive Nutrition and Food Science, Vol. 22, No. 2, 06.2017, p. 67-80.

Research output: Contribution to journalReview article

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