Effective Methods of Reducing Cholesterol in Food: An Updated Review
محورهای موضوعی : Food and HealthMandana Dousti 1 , Asma Ghaani 2 , Parastoo Abdulahi Fard 3 , Aylar Shiri 4 , Khadije Abdolmaleki 5
1 - Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
2 - Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
3 - Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
4 - Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
5 - Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran.
کلید واژه: Cardiovascular disease, / Cholesterol, / Probiotics, / Beta-cyclodextrin,
چکیده مقاله :
The increasing prevalence of chronic diseases associated with dietary factors has elevated the importance of food safety science in disease prevention. Cardiovascular diseases (CVDs) remain the leading cause of mortality, particularly in developed nations, with prolonged high cholesterol consumption being a significant risk factor. Since many animal-derived food products contain cholesterol and are widely consumed, developing low-cholesterol alternatives represents a crucial step in CVD prevention. Various biological, chemical, and physical processes have been designed to remove or reduce cholesterol in animal-derived foods. This study examines several cholesterol reduction methods, including probiotics, supercritical fluid extraction, beta-cyclodextrin complexation, enzymatic degradation, and cryogel-based techniques. The efficacy of adsorbents, focusing on beta-cyclodextrin, and their recovery rates are discussed. Additionally, the potential of combining these methods is explored.
The increasing prevalence of chronic diseases associated with dietary factors has elevated the importance of food safety science in disease prevention. Cardiovascular diseases (CVDs) remain the leading cause of mortality, particularly in developed nations, with prolonged high cholesterol consumption being a significant risk factor. Since many animal-derived food products contain cholesterol and are widely consumed, developing low-cholesterol alternatives represents a crucial step in CVD prevention. Various biological, chemical, and physical processes have been designed to remove or reduce cholesterol in animal-derived foods. This study examines several cholesterol reduction methods, including probiotics, supercritical fluid extraction, beta-cyclodextrin complexation, enzymatic degradation, and cryogel-based techniques. The efficacy of adsorbents, focusing on beta-cyclodextrin, and their recovery rates are discussed. Additionally, the potential of combining these methods is explored.
