β‐Sitosterol—Dietary sources and role in cancer and diabetes management

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Karthikeyan Adhimoolam, Anjana Sureshbabu, Elena Smirnova, Pandiyan Muthuramalingam, Cat Tuong Do Thi, Kalaiselvi Senthil, Taesun Min
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Abstract

β‐Sitosterol is a major bioactive constituent and the most abundant phytosterol in nuts, seeds, and vegetable oils. It is structurally similar to cholesterol, except for the addition of the ethyl group. The primary benefit of β‐sitosterol is that it lowers the body's absorption of low‐density lipoprotein, or “bad” cholesterol. Research efforts to date and information from the available literature have demonstrated that β‐sitosterol has many pharmacological benefits to improve human health; it effectively prevents heart diseases, cancer, and diabetes. To date, many investigations on β‐sitosterol have been conducted in in vitro and in vivo studies. There are considerable research gaps because there are almost no clinical studies to examine the safety and effectiveness of β‐sitosterol for various human diseases. This review aims to discuss the dietary sources and variations of β‐sitosterol in food crops and how it can successfully prevent cancer and diabetes, including the mechanism underlying these benefits. In addition, we also discuss the research gaps and provide our perspective on future research to propose β‐sitosterol as a nutraceutical candidate to prevent human diseases.
β-谷甾醇--膳食来源以及在癌症和糖尿病治疗中的作用
β-谷甾醇是一种主要的生物活性成分,也是坚果、种子和植物油中含量最高的植物甾醇。它在结构上与胆固醇相似,只是多了一个乙基。β-谷甾醇的主要功效是降低人体对低密度脂蛋白或 "坏 "胆固醇的吸收。迄今为止的研究工作和现有文献信息表明,β-谷甾醇对改善人类健康有许多药理作用,它能有效预防心脏病、癌症和糖尿病。迄今为止,已有许多关于 β-谷甾醇的体外和体内研究。由于几乎没有临床研究来检验 β-谷甾醇对各种人类疾病的安全性和有效性,因此存在相当大的研究空白。本综述旨在讨论β-谷甾醇在粮食作物中的膳食来源和变化,以及它如何成功预防癌症和糖尿病,包括这些益处的机制。此外,我们还讨论了研究空白,并对未来的研究提出了我们的观点,建议将β-谷甾醇作为预防人类疾病的候选营养保健品。
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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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