Evidence map›Paper›PMID 36429220›Full record

ArticleFoods (Basel, Switzerland)2022

Phytosterols and γ-Oryzanol as Cholesterol Solid Phase Modifiers during Digestion.

Eduardo S Esperança, Mariane S Bonatto, Karen C G Silva, Gustavo G Shimamoto, Matthieu Tubino, Mariana C Costa, Christianne E C Rodrigues, Antonio J A Meirelles, Ana C K Sato, Guilherme J Maximo

Open access · goldAbstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.4field-weighted citation impact, top 35% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 2 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors at 2 institutions in 1 country.

Eduardo S EsperançaSchool of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.ORCID 0000-0001-5529-6839
Mariane S BonattoSchool of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
Karen C G SilvaSchool of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
Gustavo G ShimamotoChemical Institute, University of Campinas, Campinas 13083-970, Brazil.
Matthieu TubinoChemical Institute, University of Campinas, Campinas 13083-970, Brazil.
Mariana C CostaSchool of Chemical Engineering, University of Campinas, Campinas 13083-852, Brazil.ORCID 0000-0003-1710-7202
Christianne E C RodriguesFaculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil.ORCID 0000-0002-5456-9708
Antonio J A MeirellesSchool of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
Ana C K SatoSchool of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
Guilherme J MaximoChemical Institute, University of Campinas, Campinas 13083-970, Brazil.ORCID 0000-0002-3252-3004
Universidade Estadual de Campinas (UNICAMP) · BRUniversidade de São Paulo · BR

Funding

Coordenação de Aperfeicoamento de Pessoal de Nível Superior 001Coordenação de Aperfeicoamento de Pessoal de Nível Superior 88887.194789/2018-00National Council for Scientific and Technological Development 302225/2019-6National Council for Scientific and Technological Development 306666/2020-0National Council for Scientific and Technological Development 307398/2019-6National Council for Scientific and Technological Development 406963/2016-9São Paulo Research Foundation 2014/21252-0São Paulo Research Foundation 2016/08566-1São Paulo Research Foundation 2016/25778-2
6 · The paper itself

Abstract

Literature reports that ingestion of phytosterols and γ-oryzanol contributes to cholesterol lowering. Despite in vivo observations, thermodynamic phase equilibria could explain phenomena occurring during digestion leading to such effects. To advance the observations made by previous literature, this study was aimed at describing the complete solid-liquid phase equilibrium diagrams of cholesterol + phytosterol and γ-oryzanol systems by DSC, evaluating them by powder X-ray, microscopy, and thermodynamic modeling. Additionally, this study evaluated the phenomena observed by an in vitro digestibility method. Results confirmed the formation of solid solution in the cholesterol + phytosterols system at any concentration and that cholesterol + γ-oryzanol mixtures formed stable liquid crystalline phases with a significant melting temperature depression. The in vitro protocol supported the idea that the same phenomena can occur during digestion in which mechanochemical forces were probably the mechanisms promoting cholesterol solid phase changes in the presence of such phytocompounds. In this case, these changes could alter cholesterol solubility and possibly its absorption in the gastrointestinal lumen.

Indexed as

cocrystalliquid crystalsolid–liquid phase equilibriumsolid solution

Identifiers

PMID36429220
PMCPMC9689245
OpenAlexW4309001242

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.