stanolsterol

stanolsterol is a term that refers to the collection of plant-derived sterols and stanols, which are cyclic molecules similar to cholesterol. The sterol component includes compounds such as beta‑sitosterol, stigmasterol, and campesterol, while the stanol component consists of hydrogenated derivatives of these sterols, for example beta‑sitostanol. These compounds are naturally present in a variety of foods, most notably vegetable oils, nuts, seeds, and legumes.

Because of their structural similarity to cholesterol, stanol-sterols compete with dietary cholesterol for absorption in the human intestine. When consumed in sufficient amounts, they can reduce the uptake of cholesterol, leading to a decrease in low‑density lipoprotein (LDL) cholesterol levels in the blood. This cholesterol‑lowering effect has prompted their use as functional food ingredients in products such as margarines, yogurts, and spreads. Typical products contain between 1.5 and 2.5 grams of stanol-sterols per day, a dose that has been consistently shown in clinical studies to produce a 10–15 % reduction in LDL cholesterol.

In many countries, stanol-sterol–fortified foods are available under regulatory guidance that allows health claims provided the products contain at least 1 g of plant stanols per day. Some health authorities advise that these foods be taken as part of a balanced diet and not as a substitute for medical treatment. Current research also investigates possible benefits on endothelial function and inflammation, though these effects are not yet fully established.