Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism
Author:
Affiliation:
1. Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
Funder
Ministerio de Ciencia e Innovaci?n
Agencia Estatal de Investigaci?n,Ministerio de Ciencia, Innovaci?n y Universidades
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c04024
Reference49 articles.
1. Scientific Opinion on the substantiation of a health claim related to 3 g/day plant sterols/stanols and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 19 of Regulation (EC) No 1924/2006
2. Phytosterols: From Preclinical Evidence to Potential Clinical Applications
3. Biological and pharmacological effects and nutritional impact of phytosterols: A comprehensive review
4. Are plant sterols and plant stanols a viable future treatment for dyslipidemia?
5. Commission Decision 2006/58/EC of 24 January 2006 authorizing the placing on the market of rye bread with added phytosterols/phytostanols as novel foods or novel food ingredients under Regulation (EC) No 258/97 of the European Parliament and of the Council. Off. J. Eur. Comm. 2006, L31, 18–20.
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