Analysis of phytosterols in foods
NAGIOS: RODERIC FUNCIONANDO

Analysis of phytosterols in foods

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Analysis of phytosterols in foods

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Lagarda Blanch, María Jesús; García Llatas, Guadalupe; Farré Rovira, Rosaura
This document is a artículoDate2006

Este documento está disponible también en : http://dx.doi.org/10.1016/j.jpba.2006.02.052

Este documento está disponible también en : http://hdl.handle.net/10550/33378
Phytosterols are bioactive compounds, one of their most studied and outstanding properties being their cholesterol-lowering activity. This explains the growing interest in the phytosterol contents of foods as either intrinsic or added components. The different steps (extraction, saponification, clean up, chromatographic determination) of plant sterol determination are reviewed, and emphasis is placed on the methods used to assay different phytosterols in food.

    Lagarda Blanch, María Jesús García Llatas, Guadalupe Farré Rovira, Rosaura 2006 Analysis of phytosterols in foods Journal of Pharmaceutical and Biomedical Analysis 41 1486 1496
http://dx.doi.org/10.1016/j.jpba.2006.02.052

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