CAMPESTEROL Meaning and
Definition
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Campesterol is a naturally occurring sterol that is predominantly found in plant-based foods. It belongs to the group of phytosterols, which are structurally similar to cholesterol, a sterol commonly found in animals. Campesterol is also considered a plant sterol as it is synthesized by plants.
In terms of physical properties, campesterol is a white, crystalline substance with a powdery texture. It is insoluble in water but soluble in organic solvents, such as ethanol and acetone. Campesterol is found in various plant sources like vegetable oils, nuts, seeds, and legumes. It is particularly abundant in soybean oil and contributes to its nutritional profile.
In the human body, campesterol plays a vital role in the diet as it is a precursor for the synthesis of various hormones and molecules. It has been found to have potential health benefits, particularly in maintaining cholesterol levels. Campesterol competes with cholesterol for absorption in the digestive system, thereby reducing the absorption of dietary cholesterol. This action has been associated with a potential reduction in low-density lipoprotein (LDL) cholesterol levels, which is commonly known as the "bad" cholesterol.
Due to its cholesterol-lowering properties, campesterol is often used as a functional ingredient in food products and dietary supplements that target cardiovascular health. It is also utilized in the production of pharmaceuticals and cosmetics. However, it is important to note that excessive intake of campesterol may have adverse effects and, therefore, it is essential to maintain a balanced consumption.
Etymology of CAMPESTEROL
The word "campesterol" is derived from the name of the plant from which it was first isolated, namely "Bran Capsicum annuum" (commonly known as "Campestris"). The suffix "-sterol" indicates that it is a type of plant sterol, a compound found in plants that plays a role similar to cholesterol in animals.
