Kampesterol

Kampesterol, also known as campesterol, is a phytosterol, a plant-derived sterol structurally similar to cholesterol. It occurs naturally in a wide range of edible plants and is one of the major phytosterols found in foods alongside beta-sitosterol and stigmasterol.

Sources and occurrence: Kampesterol is present in many plant-based foods, including vegetable oils (such as palm and canola), nuts, seeds, whole grains, fruits, and vegetables. In the human diet, its intake typically contributes hundreds of milligrams per day as part of the total phytosterol intake. Some dietary products are specifically enriched with phytosterols to help lower cholesterol, and kampesterol is often a component of these preparations.

Mechanism and health effects: Phytosterols like kampesterol reduce intestinal cholesterol absorption by competing with cholesterol for incorporation into micelles. Diets containing appreciable amounts of phytosterols can modestly lower low-density lipoprotein (LDL) cholesterol, with reductions commonly observed in the range of about 5–15% when daily intakes around 2 g of phytosterols are achieved.

Clinical significance and safety: Elevated plasma levels of kampesterol and other phytosterols can be a marker of sitosterolemia, a rare inherited disorder caused by defects in the ABCG5/ABCG8 transporter, leading to increased absorption and accumulation of plant sterols. In the general population, kampesterol from typical dietary sources is considered safe. Phytosterol-enriched products are generally regarded as safe for most people when used as directed, though very high intakes can cause gastrointestinal symptoms and are not recommended for individuals with sitosterolemia.