Phytosterols as Functional Food Ingredients

Basit Öğe Kaydı
dc.authoridGecgel, Umit/0000-0002-7092-5899;
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.contributor.authorTasan, M.
dc.contributor.authorBilgin, B.
dc.contributor.authorGecgel, U.
dc.contributor.authorDemirci, A. S.
dc.date.accessioned2024-06-12T11:12:24Z
dc.date.available2024-06-12T11:12:24Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractPhytosterols are defined as plant sterols and plant stanols. Phytosterols lower total and LDL blood cholesterol by preventing cholesterol absorption from the intestine, so they have been known as blood cholesterol-lowering agents for over the last half century. Phytosterols are naturally found in vegetable products, principally oils. Dietary phytosterol intakes are normally range from 170 to 360 mg/day with variations depending on food culture and major food sources. Recent studies have shown that maximum cholesterol-lowering benefits are achieved at doses of 2-3 g per day. Therefore today's use implies the need for enriched functional food products, which give enough phytosterols intake.en_US
dc.identifier.endpage159en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue2en_US
dc.identifier.startpage153en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23162
dc.identifier.volume3en_US
dc.identifier.wosWOS:000453142000014en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPhytosterolen_US
dc.subjectPlant Sterolen_US
dc.subjectPlant Stanolen_US
dc.subjectDieten_US
dc.titlePhytosterols as Functional Food Ingredientsen_US
dc.typeArticleen_US

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