TY  - 
  - Reviews
  - Ryan, E,McCarthy, FO,Maguire, AR,O'Brien, NM
  - 2009
  - September
  - Phytosterol Oxidation Products: Their Formation, Occurrence, and Biological Effects
  - Validated
  - 1
  - ()
  - absorption cytotoxicity food content oxides phytosterol BETA-SITOSTEROL OXIDES CHROMATOGRAPHY-MASS SPECTROMETRY VEGETABLE-OILS STEROL OXIDATION IN-VIVO CHOLESTEROL ABSORPTION PLANT STEROLS LIQUID-CHROMATOGRAPHY QUANTITATIVE-ANALYSIS POTATO-CHIPS
  - Phytosterols or plant sterols are integral natural components of plant cell membranes that are abundant in vegetable oils, nuts, seeds, and grains; as well as added components in various functional foods. Due to their chemical structure, phytosterols are susceptible to oxidation under certain conditions giving rise to a family of compounds known as phytosterol oxidation products (POPs). The following review gives an in-depth account on the formation and occurrence of POPs in foodstuffs. The metabolism and biological effects of these oxides is also discussed in detail.
  - 157
  - 174
  - 10.1080/87559120802682797
DA  - 2009/09
ER  - 

@review{V243940424,
   = {Reviews},
   = {Ryan,  E and McCarthy,  FO and Maguire,  AR and O'Brien,  NM },
   = {2009},
   = {September},
   = {Phytosterol Oxidation Products: Their Formation, Occurrence, and Biological Effects},
   = {Validated},
   = {1},
   = {()},
   = {absorption cytotoxicity food content oxides phytosterol BETA-SITOSTEROL OXIDES CHROMATOGRAPHY-MASS SPECTROMETRY VEGETABLE-OILS STEROL OXIDATION IN-VIVO CHOLESTEROL ABSORPTION PLANT STEROLS LIQUID-CHROMATOGRAPHY QUANTITATIVE-ANALYSIS POTATO-CHIPS},
   = {{Phytosterols or plant sterols are integral natural components of plant cell membranes that are abundant in vegetable oils, nuts, seeds, and grains; as well as added components in various functional foods. Due to their chemical structure, phytosterols are susceptible to oxidation under certain conditions giving rise to a family of compounds known as phytosterol oxidation products (POPs). The following review gives an in-depth account on the formation and occurrence of POPs in foodstuffs. The metabolism and biological effects of these oxides is also discussed in detail.}},
  pages = {157--174},
   = {10.1080/87559120802682797},
  source = {IRIS}
}