Abstract

Plant sterols encompass phytosterols and phytostanols, with over 250 identified types. They’ve garnered attention in the food industry due to their potential hypocholesterolemic effects. This manuscript offers a current view phytosterols content in foods, their bioaccessibility, bioavailability, and metabolic benefits based on existing preclinical and clinical data. Published articles from 2016 to 2023 regarding the effect of sitosterol, sitostanol, campesterol, campestanol, stigmasterol, and mixed phytosterols on preclinical models and clinical trials were included. Food and technology-related issues were also discussed. Phytosterols’s bioavailability in food is limited, exhibiting vulnerability to oxidation, low water solubility, and a distinctive taste. Nevertheless, various technological approaches have been devised to enhance its inclusion in food, ensuring adequate doses for harnessing its cholesterol-lowering potential. This effect has been extensively researched, alongside its hypoglycemic and anti-inflammatory properties. There’s a need to create novel functional foods enriched with phytosterols to attain the daily dosage required to leverage its hypercholesterolemic, hypoglycemic, anti-inflammatory, and other ongoing beneficial effects.