| 王盈盈1,2,3，程开丽1，韩羽轩1，张艺元1，肖洋1，周晓婷3，常明4，张涛1,3.不同类型植物甾醇的生理功能及其在食品中
应用的研究进展[J].中国油脂,2025,50(12):.[WANG Yingying1,2,3, CHENG Kaili1, HAN Yuxuan1, ZHANG Yiyuan1,
XIAO Yang1, ZHOU Xiaoting3, CHANG Ming4, ZHANG Tao1,3.Research progress on physiological functions of different types of phytosterols and their applications in foods[J].China Oils and Fats,2025,50(12):.] |
| 不同类型植物甾醇的生理功能及其在食品中
应用的研究进展 |
| Research progress on physiological functions of different types of phytosterols and their applications in foods |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.250151 |
| 中文关键词: 植物甾醇 生理功能 植物油 法规 |
| 英文关键词:phytosterols physiological functions vegetable oil regulations |
| 基金项目:国家自然科学基金（32402082）；国家市场监督管理总局重点实验室（食用油质量与安全）开放课题重点项目（SYYKF202403）；中央高校基本科研业务费专项（2662024SPQD001） |
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| Author Name | Affiliation | | WANG Yingying1,2,3, CHENG Kaili1, HAN Yuxuan1, ZHANG Yiyuan1,
XIAO Yang1, ZHOU Xiaoting3, CHANG Ming4, ZHANG Tao1,3 | 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.Hubei United Light Industry Design Engineer Co. , Ltd. , Wuhan 430000, China
3.Key Laboratory of
Edible Oil Quality and Safety of State Administration for Market Regulation, Wuhan Institute for Food and
Cosmetic Control,Wuhan 430012, China
4.School of Food Science and Technology,
Jiangnan University,Wuxi 214122, Jiangsu, China |
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| 中文摘要: |
| 植物甾醇是一类广泛存在于植物油、坚果及谷物中的天然活性成分，具有诸多生理功效。旨在为基于植物甾醇分子特性的功能性食品开发提供依据，对植物甾醇的类型进行了介绍，并详细阐述了不同类型植物甾醇的生理功能及其在食品中的应用。根据C-4位甲基化程度，植物甾醇可分为4-无甲基甾醇、4-单甲基甾醇和4,4-二甲基甾醇三类。4-无甲基甾醇具有降胆固醇、抗癌及类激素功能，并且相关作用机制已被广泛报道；4,4-二甲基甾醇在改善脂质代谢、调节内源性大麻素系统和神经系统中展现出特殊的活性。植物甾醇在食品中使用的安全性已经得到了多个国家或组织的认可，目前主要应用于植物油、乳制品、巧克力等产品中。未来研究应着重于阐明植物甾醇的改性工艺和功效机制，并开发适应我国居民膳食结构的植物甾醇食品，以充分发挥其营养健康价值。 |
| 英文摘要: |
| Phytosterols are a class of natural active ingredients widely found in vegetable oils, nuts, and grains, possessing numerous physiological benefits. To provide a basis for developing functional foods based on the molecular characteristics of phytosterols, the types of phytosterols were summarized, and the physiological functions of different types of phytosterols and their applications in food were elaborated in detail. Based on the degree of methylation at the C-4 position, phytosterols are classified into three categories: 4-desmethylsterols, 4-monomethylsterols, and 4,4-dimethylsterols. 4-Desmethylsterols exhibit cholesterol-lowering, anticancer, and hormone-like functions, and the related mechanisms have been widely reported. 4,4-Dimethylsterols demonstrate unique activities in improving lipid metabolism, regulating endocannabinoid system and nervous system. The safety of phytosterols in food applications has been recognized by multiple countries and institutions worldwide, and they are primarily used in vegetable oils, dairy products, chocolate, and other foods. Future research should focus on elucidating the modification techniques and efficacy mechanisms of phytosterols, as well as developing phytosterol-enriched foods tailored to China′s population dietary structure, to fully leverage their nutritional and health benefits. |
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