Phytosterol Oxidation Products: Their Formation, Occurrence, and Biological Effects

Abstract

Phytosterols or plant sterols are integral natural components of plant cell membranes that are abundant in vegetable oils, nuts, seeds, and grains; as well as added components in various functional foods. Due to their chemical structure, phytosterols are susceptible to oxidation under certain conditions giving rise to a family of compounds known as phytosterol oxidation products (POPs). The following review gives an in-depth account on the formation and occurrence of POPs in foodstuffs. The metabolism and biological effects of these oxides is also discussed in detail.