Fereidoon ShahidiVieno Puronen and Anna-Maija LampiAnna-Maija Lampi and Vieno Puronen and Jari ToivoGuus S. M. J. E. Duchateau and Hans-Gerd M. Janssen and Arjan J. H. LouterArnis KuksisLena Normen and Susan W. AnderssonLena Normen and Jiri Frohlich and Elke TrautweinRobert A. MoreauDavid KritchevskyW. M. Nimal Ratnayake and Elizabeth J. VavasourParesh C. DuttaLisa Oehrl Dean and Leon C. BoydTatu A. Miettinen and Helena Gylling

Series Introduction	p. iii
Preface	p. v
Contributors	p. ix
1. Occurrence and Levels of Phytosterols in Foods	p. 1
2. Analysis of Phytosterols in Foods	p. 33
3. Plant Sterol Analysis in Relation to Functional Foods	p. 75
4. Analysis of Phytosterols in Biological Samples	p. 133
5. Does Phytosterol Intake Affect the Development of Cancer?	p. 191
6. Role of Plant Sterols in Cholesterol Lowering	p. 243
7. Plant Sterols in Functional Foods	p. 317
8. Safety of Phytosterols and Phytosterol Esters as Functional Food Components	p. 347
9. Potential Health Risks Associated with Large Intakes of Plant Sterols	p. 365
10. Chemistry, Analysis, and Occurrence of Phytosterol Oxidation Products in Foods	p. 397
11. Biological Effects and Safety Aspects of Phytosterol Oxides	p. 419
12. Prospects of Increasing Nutritional Phytosterol Levels in Plants	p. 431
Index	p. 441