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

Molecular Nutrition and Food Research

Volumn 60, Issue 4, 2016, Pages 749-759

  Gleize, Béatrice ^a,b,c   Nowicki, Marion ^a,b,c   Daval, Christophe ^d   Koutnikova, Hana ^d   Borel, Patrick ^a,b,c  

^a CEMAGREF   (France)

^b INSERM   (France)

^c AIX MARSEILLE UNIVERSITY   (France)

^d Danone Research   (France)

Author keywords

Carboxyl ester hydrolase; Medium chain phytosteryl esters; Olive oil; Phytostanols; Yogurt

Indexed keywords

CHOLESTEROL; MICELLE; PHYTOSTEROL; TRIACYLGLYCEROL LIPASE; YOGHURT;

ANIMAL; CHEMISTRY; DIGESTION; ENZYMOLOGY; FOOD; HYDROLYSIS; METABOLISM; MICELLE; PANCREAS; PHYSIOLOGY; PIG;

ANIMALS; CHOLESTEROL; DIGESTION; FOOD; HYDROLYSIS; LIPASE; MICELLES; PANCREAS; PHYTOSTEROLS; SWINE; YOGURT;

EID: 84958281121     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201500586     Document Type: Article

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