Food is not only necessary for human development and life, it is also an important source of well-being, pleasure, or even sadness. Overeating and bulimia in one hand and the consumption of hypercaloric and/or ultra-processed food on the other hand can lead to or accelerate chronic diseases such as diabetes, atherosclerosis, and cancer. The identification of functional food components that could control the development of such diseases is thus an important field of translational research requiring multidisciplinary science from chemistry to epidemiology.
Sterols includes a family of lipids that are important components of the diet that could or could not play a role in the promotion of or the protection against chronic diseases and ageing processes. Sterols constitute a growing family of lipids defining the sterolome. The two main families of sterols found in the diet include phytosterols and cholesterol and their oxidation products (phytosterol oxidation products (POP) and cholesterol oxidation products (COP)), or oxysterols. COP and POP can be produced during food preparation, cooking and conservation. Sterols can be bioactive by themselves or through various metabolization processes such as oxidation and conjugation. The analyses of their specific biological properties linked to diseases, and studies highlighting food components that could alter the biological properties of sterols is thus of high interest in the context of nutrition and health. Diet is a source of bioactive compounds including sterols that could influence normal physiology. Western diets, mediterranean diets, high fat diets, ultra-processed diets, and cooking practices, have different consequences on the chemical modifications of sterols present in the diet that has to be defined.
This Research Topic aims to promote and publish high quality articles on dietary supplements using sterols or sterol metabolism-interfering molecules that can help to correct nutritional status and affect health. We welcome articles investigating the effect of sterols or sterol metabolism-interfering molecules on health; studies identifying active sterols from the diet; and studies protecting from the chemical transformation of sterols into toxic sterols. Relevant articles are also those reporting on how nutritional factors may affect the gut microbiota and its implication in sterol metabolism.
Topics of interest include but are not limited to:
• Pre-clinical approaches defining the role sterols in the appearance or the development of diseases;
• Pre-clinical and/or clinical experimental intervention studies;
• Nutritional approaches to protect against diseases development induced by sterols;
• Studies highlighting the influence of nutritional approaches on health and diseases;
• Identification and mechanisms of nutritional interactions with sterol metabolism and sterols actions and their impact on model of diseases;
• Effects of dietary manipulation (cooking and conservation) on sterol content in food;
• Technological innovations in the field of nutrition that protect against transformation of sterols.
This Research Topic primarily welcomes the submission of Reviews, Original Research Papers, and Mini-Reviews. All other forms of manuscripts accepted by the relevant sections of Frontiers in Nutrition are also welcome.
Food is not only necessary for human development and life, it is also an important source of well-being, pleasure, or even sadness. Overeating and bulimia in one hand and the consumption of hypercaloric and/or ultra-processed food on the other hand can lead to or accelerate chronic diseases such as diabetes, atherosclerosis, and cancer. The identification of functional food components that could control the development of such diseases is thus an important field of translational research requiring multidisciplinary science from chemistry to epidemiology.
Sterols includes a family of lipids that are important components of the diet that could or could not play a role in the promotion of or the protection against chronic diseases and ageing processes. Sterols constitute a growing family of lipids defining the sterolome. The two main families of sterols found in the diet include phytosterols and cholesterol and their oxidation products (phytosterol oxidation products (POP) and cholesterol oxidation products (COP)), or oxysterols. COP and POP can be produced during food preparation, cooking and conservation. Sterols can be bioactive by themselves or through various metabolization processes such as oxidation and conjugation. The analyses of their specific biological properties linked to diseases, and studies highlighting food components that could alter the biological properties of sterols is thus of high interest in the context of nutrition and health. Diet is a source of bioactive compounds including sterols that could influence normal physiology. Western diets, mediterranean diets, high fat diets, ultra-processed diets, and cooking practices, have different consequences on the chemical modifications of sterols present in the diet that has to be defined.
This Research Topic aims to promote and publish high quality articles on dietary supplements using sterols or sterol metabolism-interfering molecules that can help to correct nutritional status and affect health. We welcome articles investigating the effect of sterols or sterol metabolism-interfering molecules on health; studies identifying active sterols from the diet; and studies protecting from the chemical transformation of sterols into toxic sterols. Relevant articles are also those reporting on how nutritional factors may affect the gut microbiota and its implication in sterol metabolism.
Topics of interest include but are not limited to:
• Pre-clinical approaches defining the role sterols in the appearance or the development of diseases;
• Pre-clinical and/or clinical experimental intervention studies;
• Nutritional approaches to protect against diseases development induced by sterols;
• Studies highlighting the influence of nutritional approaches on health and diseases;
• Identification and mechanisms of nutritional interactions with sterol metabolism and sterols actions and their impact on model of diseases;
• Effects of dietary manipulation (cooking and conservation) on sterol content in food;
• Technological innovations in the field of nutrition that protect against transformation of sterols.
This Research Topic primarily welcomes the submission of Reviews, Original Research Papers, and Mini-Reviews. All other forms of manuscripts accepted by the relevant sections of Frontiers in Nutrition are also welcome.