Phytosterols

About Phytosterols

Phytosterols are plant sterols and stanols, compounds structurally similar to cholesterol that form part of plant cell membranes. The most common include beta sitosterol, campesterol and stigmasterol, and stanols are their saturated forms. Natural sources include vegetable oils, nuts, seeds, whole grains and legumes. Because they resemble cholesterol, phytosterols compete with it for incorporation into micelles in the intestine, reducing cholesterol absorption, and only small amounts of the phytosterols themselves are absorbed. Foods enriched with plant stanol esters were introduced in Finland in the 1990s, and fortified spreads, yogurts and drinks are now sold in many countries. The LDL lowering effect of phytosterol enriched foods is well established, and authorities including the European Food Safety Authority and the US FDA allow related health claims, although trials have not shown directly whether they reduce cardiovascular events. Sitosterolemia is a rare inherited disorder in which plant sterols are absorbed and accumulate excessively.