Form of phytosterols and food matrix in which they are incorporated modulate their incorporation into mixed micelles and impact cholesterol micellarization - PubMed

Different forms of PS have a different ability to impair CH micellarization. This ability depends on the transfer efficiency of PS from the food matrix to the micelle, which in turn depends on the melting point and the hydrophobicity of PS and on the delivery food matrix.分類：pmid:26773424, doi:10.1002/mnfr.201500586, Research Support, Non-U.S. Gov't, Béatrice Gleize, Marion Nowicki, Patrick Borel, Animals, Cholesterol / chemistry*, Digestion / physiology, Food*, Hydrolysis, Lipase / chemistry, Lipase / metabolism, Micelles*, Pancreas / enzymology, Phytosterols / chemistry*, Phytosterols / pharmacokinetics, Swine, Yogurt, PubMed Abstract, NIH, NLM, NCBI, National Institutes of Health, National Center for Biotechnology Information, National Library of Medicine, MEDLINE...