Cholestatin <b>(Currently Not Available)</b>

Cholestatin (Currently Not Available)

~~$11.00~~ $7.87

(Currently Not Available)
Cholestatin is a mixture of phytosterols.

Being derived from a natural source, the exact ratio of phytosterols present is subject to variation within the specifications set for the product.

Stability

Phytosterols, like cholesterol, are a hard waxy substance. Properly stored Cholestatin will maintain its potency for many years. We have tested four-year-old material and have seen no significant decrease in phytosterol content.

Long term (LT) stability testing is run at 25 c and 40% relative humidity. Under these conditions, Cholestatin was shown to maintain its potency for the duration of the test (48 months).

Short term (ST) stability tests are run at a higher temperature (40 "C) and higher relative humidity (60%) to pose a more severe challenge to the product being tested. The same phytosterol tablet as above, also maintained phytosterol potency during the 36 month duration in the short term stability test.

As stated previously, phytosterols are structurally related to cholesterol and when they degrade, products similar to the products of cholesterol degradation are produced. Primarily, oxides are formed. Phytosterol oxides have been identified in foods of plant origin". Conditions that cause cholesterol in food to oxidize; high temperature, exposure to light, ionizing radiation, processing and storage; can also be expected to facilitate oxidation of phytosterols. Given the low degree of intestinal absorption of phytosterols, phytosterol oxides are not expected to be taken up into the bloodstream to an appreciable extent. Phytosterol supplement tablets studied in Finland contained, at most, 0.1 5 mg of phytosterol oxides per six tablet dose. This is considered to be very low, since for example, the typical American meal can contain 11.5 mg of cholesterol oxides53. Studies to investigate the compounds resulting from the oxidation of phytosterols have identified the 7 and 7 hydroxy derivatives of sitosterol, stigmasterol and campsterol as well as 7-keto-sitosterol. A study using potato chips has shown that if phytosterols in food are subjected to 40°C for extended periods; referred to as abusive conditions, 5,6P-Epoxyp- Sitosterol can be formed.. Analysis of the potato chips did not show oxidation of phytosterols until after 95 days at 40°C. Over 80 oxidation products of cholesterol have been identified. It is accepted that there are more phytosterol oxides possible than have been described here but the vast majority of phytosterol oxides are expected to be present in minute quantities.

Solubility

In vegetable oil (triglycerides), Cholestatin is soluble at about 1 %,whereas the solubility in mixtures of free fatty acids increases to around 5%.To provide pro ducts with high phytosterol content a matrix can be created that will hold the phytosterols in suspension. Phytosterols are almost insoluble in water.

What are Phytosterols? A General Introduction

The term "phytosterols" was first used in 1897 for sterols of plant origin. Phytosterols are cholesterol analogs, which means they have similar functions but different origins. Cholesterol is found in animals and humans while phytosterols occur only in plants. Cholesterol is a very important molecule in animals and humans, serving as a vital constituent of cell membranes and a precursor to various biomolecules. Phytosterols serve similar functions in plants.

Phytosterols are found in vegetables and nuts as well as other foods and are therefore part of our modern day diet but not in the quantities necessary to exert health benefits. The current western diet is estimated to include 200-300 mg phytosterols per day, while vegetarian and Japanese diets include a larger quantity, 300 - 500 mg per day1. It is theorized that primitive man's diet included over 1000 mg per day. It is commonly accepted that approximately 1 g per day is required to have a serum cholesterol lowering effect3. Phytosterol supplementation is essentially readjusting our daily intake to approximate that which our ancestors may have experienced.

Phytosterols differ from cholesterol in small but significant ways. The structure of phytosterols includes some branches that are not present on the cholesterol molecule.

Due to these structural differences, phytosterols are not well absorbed in animals or humans. The vast majority of the phytosterols ingested remain in the gastrointestinal (GI) tract. In healthy humans, absorption is limited to approximately 5% of the total beta-sitosterol and approximately 15% of the campesterol ingested. With daily phytosterol intakes of 160 to 360 mg/day, only 0.3 to 1.7 mg/dL phytosterols are found in the blood. Plasma levels of phytosterols have been shown to as much as double with supplernentation3'.This is a small quantity compared with 240 mg/dL greater, cholesterol levels that will be present in hypercholesterolemia. Phytosterols are eliminated from the body more rapidly than cholesterol via the biliary route.

Suggested Daily Intake

The average daily western diet is estimated to include 200 to 300 mg of phytosterols. This is not believed to be a high enough dose to elicit positive health effects. Recommended daily intake of free sterols range from 1 g per day to 2 g per day and higher. Efficacy has been shown at the lower doses and a daily dose of between one and two g is reasonable. Current recommendations are to combine phytosterol supplementation with the more potent statin drugs to avoid increasing the statin dose.

Phytosterols are available in many forms. Functional Foods containing phytosterols are available (spreads, salad dressings, chocolate) as well as dietary supplements such as tablets and soft gelatin capsules. As functional foods become more available, phytosterols may become incorporated into many of our favorite foods. Work has been done in the R&D Laboratory of Degussa BioActives adding phytosterols to hamburgers", pizzas and some snack foods without adversely affecting the taste or texture of the foods. Degussa BioActives continuously works on future functional food development efforts using free phytosterols.