Phytosterol

Phytosterols are phytosteroids, similar to cholesterol, that serve as structural components of biological membranes of plants. They encompass plant sterols and stanols. More than 250 sterols and related compounds have been identified. Free phytosterols extracted from oils are insoluble in water, relatively insoluble in oil, and soluble in alcohols.

Phytosterol-enriched foods and dietary supplements have been marketed for decades. Despite well-documented LDL cholesterol-lowering effects from long-term consumption of phytosterols, typically in the range of about 5-10%, there is no conclusive evidence from long‑term outcome trials that phytosterols themselves reduce the incidence of cardiovascular diseases, improve fasting blood sugar, or glycated hemoglobin levels, or overall mortality rate.

Expert reviews have therefore emphasized that phytosterol‑enriched products can be considered a dietary option for LDL‑cholesterol reduction, but that their impact on ‘hard’ cardiovascular endpoints and mortality remains to be established.

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