Effective Methods of Reducing Cholesterol in Food: An Updated Review
الموضوعات : Food and Health
Mandana Dousti
1
(Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran )
asma ghaani
2
(Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran. )
Parastoo Abdulahi Fard
3
(Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran. )
aylar Shiri
4
(Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran. )
Khadije Abdolmaleki
5
(Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.)
الکلمات المفتاحية: cardiovascular disease, cholesterol, probiotics, beta-cyclodextrin,
ملخص المقالة :
In recent years, due to the increase in the prevalence of chronic diseases caused by food, the science of food safety to prevent the emergence and spread of these diseases has taken a special place. Cardiovascular diseases (CVD) are the main cause of death, especially in developed countries, and long-term high cholesterol consumption through food is one of the most important risk factors for CVD. Since most animal food products contain cholesterol and are consumed on a large scale, producing low-cholesterol products can effectively reduce the consumption of high-cholesterol products, which is a critical step in preventing CVD. Various methods have been developed to remove cholesterol from animal foods such as some biological, chemical and physical processes. In this study, several methods including probiotics, supercritical fluid, beta-cyclodextrin, enzymes and cryogels were investigated to remove or reduce cholesterol in various foods. Then, the use of adsorbents, especially beta-cyclodextrin, and the recovery rate were explained. A combination of these methods was also investigated.
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