Research Progress in Phytosterols (Esters) and Their Application in Food

doi:10.12441/spyswjs.20241111001

Home > Archive>Volume 44, Issue 8, 2025 >14-21. DOI:10.12441/spyswjs.20241111001

Research Progress in Phytosterols (Esters) and Their Application in Food
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                        10.12441/spyswjs.20241111001
                    
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Affiliation:1.School of Life and Health Sciences, Hubei University of Technology, Wuhan 430070, China;2.Wuhan Yiyuantang Biotechnology Co., Ltd., Wuhan 430070, China;3.Baoderui (Hubei) Health Industry Co., Ltd., Jingmen 431821, China;4.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430068, China
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Abstract:

Phytosterols esters are a type of compound synthesized through the esterification reaction between phytosterols and fatty acids. To clarify the research and application of phytosterols (esters), the author provided an overview of their structural characteristics, synthesis methods, and physiological functions. Additionally, it was elucidated that phytosterols (esters), as functional food ingredients, play a significant role in reducing cholesterol levels and exhibiting antioxidant properties in the human body. By delving into the bioactivity of phytosterols (esters) and enhancing people’s awareness of their nutritional value, this study makes an outlook on the research and application prospects of phytosterols (esters) in food, thereby providing a crucial theoretical basis for the application of functional foods.

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MEI Shuang, LUO Huibing, GAN Tian, QI Yonggang, LI Chunmei, WANG Chao, LIU Zao. Research Progress in Phytosterols (Esters) and Their Application in Food[J]. Journal of Food Science and Biotechnology,2025,44(8):14-21.

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Received:November 11,2024
Revised:February 19,2025
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Online: November 26,2025
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