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vol.31 suppl.1EVALUACIÓN DE LA SITUACIÓN DE ACIDOS GRASOS ESENCIALES Y DERIVADOS DE CADENA LARGA EN LA DIETA DE LACTANTES MENORES DE UN AÑO EN CHILEALTERACIÓN DEL METABOLISMO DE LA GALACTOSA índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

VALENZUELA B., Alfonso  y  RONCO M., Ana María. PHYTOSTEROLS AND PHYTOSTANOLS: NATURAL ALLIED FOR THE PROTECTION OF CARDIOVASCULAR HEALTH. Rev. chil. nutr. [online]. 2004, vol.31, suppl.1, pp.161-169. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182004031100003.

Phytosterols and their reduced forms, phytostanols, are sterols of plant origin widely distributed in the vegetable kingdom and structurally related to cholesterol. The knowledge that vegetable sterols have a hypocholesterolemic effect when ingested in the range of 1-3 g/day widespread. Currently these sterols are considered as important allies in the prevention of cardiovascular diseases, its consumption being suggested for individuals having low or moderate hypercholesterolemia. The hypocholesterolemic action of phytosterols and phytostanols can be ascribed to three different metabolic actions: inhibition of cholesterol absorption by competition for the formation of mixed micelles at the intestinal lumen; reduction of cholesterol esterification by inhibition of the enzyme acylCoA-cholesterol acyl transferase in the intestinal cells; and by increasing the efflux of cholesterol from the enterocytes to the intestinal lumen by a modification in the activity and the expression of a ABC-type transport. The concerted action of phytosterols and phytostanols over these mechanisms may substantially reduce total plasma and LDL-cholesterol, with no modification of HDL-cholesterol levels. Vegetable sterols may constitute a good model for the development of functional foods. Many countries are now expending food products containing phytosterols and phytostanols, such as milk, yogurt, and margarine

Palabras clave : phytosterols; phytostanols; cholesterol; hypercholesterolemia; hypocholesterolemia; functional foods.

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