Cohn Jeffrey S, Kamili Alvin, Wat Elaine, Chung Rosanna W S, Tandy Sally
Nutrition and Metabolism Group, Heart Research Institute, 7 Eliza St., Newtown, NSW 2042, Sydney, Australia.
Atheroscler Suppl. 2010 Jun;11(1):45-8. doi: 10.1016/j.atherosclerosissup.2010.04.004. Epub 2010 May 2.
A number of different food components are known to reduce plasma and LDL-cholesterol levels by affecting intestinal cholesterol absorption. They include: soluble fibers, phytosterols, saponins, phospholipids, soy protein and stearic acid. These compounds inhibit cholesterol absorption by affecting cholesterol solubilization in the intestinal lumen, interfering with diffusion of luminal cholesterol to the gut epithelium and/or inhibiting molecular mechanisms responsible for cholesterol uptake by the enterocyte. Cholesterol content of intestinal chylomicrons is subsequently reduced, less cholesterol is transported to the liver within chylomicron remnants, hepatic LDL-receptor activity is increased and plasma levels of LDL-cholesterol are decreased. Reduced hepatic VLDL production and less conversion of VLDL to LDL also contribute to lower LDL levels. Certain food components may also affect intestinal bile acid metabolism. Further investigation of the way in which these functional ingredients affect intestinal lipid metabolism will facilitate their use and application as cardiovascular nutraceuticals.
已知许多不同的食物成分可通过影响肠道胆固醇吸收来降低血浆和低密度脂蛋白胆固醇水平。它们包括：可溶性纤维、植物甾醇、皂苷、磷脂、大豆蛋白和硬脂酸。这些化合物通过影响肠道腔内胆固醇的溶解、干扰腔内胆固醇向肠上皮的扩散和/或抑制负责肠细胞摄取胆固醇的分子机制来抑制胆固醇吸收。随后，肠道乳糜微粒的胆固醇含量降低，乳糜微粒残粒中转运至肝脏的胆固醇减少，肝脏低密度脂蛋白受体活性增加，血浆低密度脂蛋白胆固醇水平降低。肝脏极低密度脂蛋白生成减少以及极低密度脂蛋白向低密度脂蛋白的转化减少也有助于降低低密度脂蛋白水平。某些食物成分还可能影响肠道胆汁酸代谢。进一步研究这些功能成分影响肠道脂质代谢的方式将有助于它们作为心血管营养保健品的使用和应用。
