Effect of processing on the content of fatty acids, tocopherols and sterols in the oils of quinoa (Chenopodium quinoa Willd), lupine (Lupinus mutabilis Sweet), amaranth (Amaranthus caudatus L.) and sangorache (Amaranthus quitensis L.)
These compounds are plant sterols that are found only in plants that have a structure similar to cholesterol or shape. Unlike the latter, they are synthesized or formed by the body and are poorly absorbed by the gut, interfere with cholesterol absorption by structural competition. The difference in...
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