Stanol ester: Difference between revisions
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{{short description|A detailed overview of stanol esters}} | |||
== | ==Stanol Esters== | ||
[[File:Plantstanolester.svg|thumb|right|Chemical structure of a plant stanol ester]] | |||
Stanol esters are a group of chemical compounds derived from [[plant stanols]], which are themselves hydrogenated forms of [[plant sterols]]. These compounds are known for their ability to lower [[cholesterol]] levels in the human body, making them a popular ingredient in functional foods aimed at improving cardiovascular health. | |||
==Chemical Structure== | |||
Stanol esters are formed by the esterification of plant stanols with [[fatty acids]]. This process involves the chemical reaction between the hydroxyl group of the stanol and the carboxyl group of the fatty acid, resulting in the formation of an ester bond. The general structure of a stanol ester includes a sterol backbone with a saturated ring structure, which distinguishes it from its unsaturated sterol counterparts. | |||
== | ==Sources and Production== | ||
Stanol esters are typically derived from natural sources such as [[vegetable oils]] and [[wood pulp]]. The production process involves the extraction of plant sterols, followed by their hydrogenation to form stanols, and finally, the esterification with fatty acids. This process can be industrially scaled to produce stanol esters for use in various food products. | |||
==Health Benefits== | |||
The primary health benefit of stanol esters is their ability to lower [[LDL cholesterol]] levels. They achieve this by inhibiting the absorption of cholesterol in the [[intestine]], which leads to a reduction in blood cholesterol levels. Regular consumption of foods enriched with stanol esters has been shown to contribute to the maintenance of normal blood cholesterol levels, thereby reducing the risk of [[cardiovascular disease]]. | |||
==Applications in Food== | |||
Stanol esters are commonly added to [[margarines]], [[yogurts]], and other dairy products. These functional foods are marketed towards individuals seeking to manage their cholesterol levels through dietary means. The incorporation of stanol esters into these products does not significantly alter their taste or texture, making them an attractive option for consumers. | |||
== | ==Mechanism of Action== | ||
The mechanism by which stanol esters lower cholesterol involves the competition with dietary and biliary cholesterol for incorporation into mixed micelles in the intestine. By reducing the amount of cholesterol that is absorbed, stanol esters effectively lower the total cholesterol levels in the bloodstream. | |||
Stanol esters are generally | ==Safety and Regulation== | ||
Stanol esters are generally recognized as safe (GRAS) by food safety authorities. However, it is recommended that their consumption be limited to the amounts found in fortified foods, as excessive intake may lead to gastrointestinal discomfort. Regulatory bodies such as the [[European Food Safety Authority]] (EFSA) and the [[U.S. Food and Drug Administration]] (FDA) have set guidelines for the use of stanol esters in food products. | |||
== | ==Related pages== | ||
* [[Plant sterol]] | |||
* [[ | |||
* [[Cholesterol]] | * [[Cholesterol]] | ||
* [[ | * [[Cardiovascular disease]] | ||
* [[Functional food]] | |||
[[Category:Cholesterol lowering agents]] | |||
[[Category:Cholesterol]] | [[Category:Food additives]] | ||
[[Category: | |||
Latest revision as of 11:00, 15 February 2025
A detailed overview of stanol esters
Stanol Esters[edit]
Stanol esters are a group of chemical compounds derived from plant stanols, which are themselves hydrogenated forms of plant sterols. These compounds are known for their ability to lower cholesterol levels in the human body, making them a popular ingredient in functional foods aimed at improving cardiovascular health.
Chemical Structure[edit]
Stanol esters are formed by the esterification of plant stanols with fatty acids. This process involves the chemical reaction between the hydroxyl group of the stanol and the carboxyl group of the fatty acid, resulting in the formation of an ester bond. The general structure of a stanol ester includes a sterol backbone with a saturated ring structure, which distinguishes it from its unsaturated sterol counterparts.
Sources and Production[edit]
Stanol esters are typically derived from natural sources such as vegetable oils and wood pulp. The production process involves the extraction of plant sterols, followed by their hydrogenation to form stanols, and finally, the esterification with fatty acids. This process can be industrially scaled to produce stanol esters for use in various food products.
Health Benefits[edit]
The primary health benefit of stanol esters is their ability to lower LDL cholesterol levels. They achieve this by inhibiting the absorption of cholesterol in the intestine, which leads to a reduction in blood cholesterol levels. Regular consumption of foods enriched with stanol esters has been shown to contribute to the maintenance of normal blood cholesterol levels, thereby reducing the risk of cardiovascular disease.
Applications in Food[edit]
Stanol esters are commonly added to margarines, yogurts, and other dairy products. These functional foods are marketed towards individuals seeking to manage their cholesterol levels through dietary means. The incorporation of stanol esters into these products does not significantly alter their taste or texture, making them an attractive option for consumers.
Mechanism of Action[edit]
The mechanism by which stanol esters lower cholesterol involves the competition with dietary and biliary cholesterol for incorporation into mixed micelles in the intestine. By reducing the amount of cholesterol that is absorbed, stanol esters effectively lower the total cholesterol levels in the bloodstream.
Safety and Regulation[edit]
Stanol esters are generally recognized as safe (GRAS) by food safety authorities. However, it is recommended that their consumption be limited to the amounts found in fortified foods, as excessive intake may lead to gastrointestinal discomfort. Regulatory bodies such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) have set guidelines for the use of stanol esters in food products.
