Phytosterols

Objective: The study was designed to measure the relative efficacy of four phytosterol (PS) ester-enriched low-fat foods (Flavoured milk, Yoghurt, Fruit bar and Soya milk) on serum lipids in Indian subjects with mild hypercholesterolemia. Research Methodology: Forty-eight mild hypercholesterolemic men and women were recruited (6 subjects for control group and 6 subjects for experimental group for all products. Experimental group were supplemented with phytosterol enriched (2%) products and control group were supplemented with placebo (product without addition of phytosterol) for 30days. Results: The results confirmed that serum total and LDL cholesterol levels were significantly lowered by consumption of phytosterol-enriched foods: soya milk (8.7 and 12.6%) and fruit bar (5.0 and 9.1%), yoghurt (4.3 and 5.3%), flavoured milk (2.5 and 2.6%) respectively. Compared to phytosterol enriched soy milk and fruit bar, Serum LDL cholesterol levels decreased significantly by 5.3% with yoghurt and 2.6% with Flavoured milk. Similarly serum total cholesterol levels decreased significantly (P<.005) by 4.3% with yoghurt and 2.5% with flavoured milk. They were both significantly (P<.005) less efficacious than sterol-enriched soya milk and fruit bar. Conclusion: These results indicated that cholesterol-lowering effects of plant sterol esters may differ according to the food matrix. Soya milk and fruit bar seem to be better vehicles for enrichment with phytosterol esters for reducing the serum total cholesterol and LDL cholesterol than yoghurt and flavoured milk.

Phytosterols exist as naturally occurring plant sterols that are present in the nonsaponifiable fraction of plant oils. Phytosterols are plant components that have a chemical structure similar to cholesterol except for the addition of an extra methyl or ethyl group; however, phytosterol absorption in humans is considerably less than that of cholesterol. Phytosterols (plant sterols and stanols) are well known for their total cholesterol and LDL-cholesterol lowering effect. The technologies adopted for processing of fruit and vegetables range from traditional sun-drying to sophisticated and state-of-the-art techniques of juice concentration and freeze drying. The traditional way of dehydrating pulp into leather now turned into sophisticated fruit bars. Papaya fruit bars were formulated by incorporating phytosterol powder at 1.5% level. Physico-chemical and proximate composition studies were conducted for the fruit bar. A randomized double-blind parallel study was conducted to evaluate the effect of phytosterol incorporated papaya fruit bar on the cholesterol levels in human subjects. 12 subjects were supplemented with papaya fruit bar either enriched with 1.5 g phytosterols (experimental) or without phytosterols (control) for 30 days. Significant (P < 0.05) decrease in serum total cholesterol (6.12%), triglycerides (6.21%) and LDL cholesterol (9.05%) was seen in experimental group compared to control group. These results indicate that phytosterol enriched food products could be a good vehicle for reducing plasma cholesterol in hypercholesterolemic subjects.