Phytosterols, phytostanols, and their conjugates in foods: structural diversity, quantitative analysis, and health-promoting uses.

By R. Moreau, B. Whitaker, K. Hicks. Progress in lipid research, 2002

1,082 citations recorded by the source corpus.

Subfields: Molecular Biology, Surgery

View Paper: https://www.semanticscholar.org/paper/c5eb5d62c1f3208fe895556e1aae397286b48bad

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In Molecular Biology

1. Isabel C. F. R. Ferreira
2. Fabrice Teletchea

Citations in the corpus

• Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review. (2012, background): “Additionally, phytosterols like β-sitosterol, is helpful in reducing blood pressure (126-128) .”
• Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. (2012, background): “Phytosterols which are natural components of plant cells are abundant in vegetable oils, seeds, and grains, have antiinflammatory effects, antioxidative and anticarcinogenic activity, and cholesterol-lowering capacity[1],[44],[55].”
• Development of a Novel Methodology for the Analysis of Ergosterol in Mushrooms (2013, background): “C18=octadocyl silane (ODS), C8, or phenyl) columns (Moreau et al. 2002).”