Shen Mingyue, Yuan Lanlan, Zhang Jian, Wang Xufeng, Zhang Mingyi, Li Haizhen, Jing Ying, Zeng Fengjiao, Xie Jianhua
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Foods. 2024 Jun 3;13(11):1754. doi: 10.3390/foods13111754.
Dietary intake of natural substances to regulate physiological functions is currently regarded as a potential way of promoting health. As one of the recommended dietary ingredients, phytosterols that are natural bioactive compounds distributed in plants have received increasing attention for their health effects. Phytosterols have attracted great attention from scientists because of many physiological functions, for example, cholesterol-lowering, anticancer, anti-inflammatory, and immunomodulatory effects. In addition, the physiological functions of phytosterols, the purification, structure analysis, synthesis, and food application of phytosterols have been widely studied. Nowadays, many bioactivities of phytosterols have been assessed in vivo and in vitro. However, the mechanisms of their pharmacological activities are not yet fully understood, and in-depth investigation of the relationship between structure and function is crucial. Therefore, a contemporaneous overview of the extraction, beneficial properties, and the mechanisms, as well as the current states of phytosterol application, in the food field of phytosterols is provided in this review.
目前，通过饮食摄入天然物质来调节生理功能被视为促进健康的一种潜在方式。作为推荐的膳食成分之一，植物甾醇是分布于植物中的天然生物活性化合物，因其对健康的影响而受到越来越多的关注。植物甾醇因其多种生理功能，如降低胆固醇、抗癌、抗炎和免疫调节作用等，而备受科学家关注。此外，植物甾醇的生理功能、纯化、结构分析、合成及食品应用等方面都已得到广泛研究。如今，植物甾醇的许多生物活性已在体内和体外进行了评估。然而，其药理活性机制尚未完全明确，深入研究其结构与功能之间的关系至关重要。因此，本综述对植物甾醇在食品领域的提取、有益特性、作用机制以及应用现状进行了同步概述。
