Plant sterols -- recognized for their cholesterol-lowering power when added to margarines, salad dressings and other fats -- are just as effective in reducing low-density lipoprotein, or "bad" cholesterol" levels, when added to orange juice, say researchers at UC Davis School of Medicine and Medical Center.
The results, based on a 10-week study of 72 healthy volunteers with mildly elevated cholesterol levels, are published in the March 8 issue of the American Heart Associations journal Arteriosclerosis, Thrombosis and Vascular Biology (available online at http://www.atvbaha.org).
"Lowering LDL cholesterol is a well-accepted means of reducing the likelihood of heart disease," said Sridevi Devaraj, an assistant professor of pathology and investigator in the Laboratory for Atherosclerosis and Metabolic Research at UC Davis Medical Center who led the sterol study. "Fortifying orange juice with plant sterols is an easy and effective way to boost a diets LDL-fighting power in individuals with mildly elevated cholesterol levels.
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