Fish-oil esters of plant sterols differ from vegetable-oil sterol esters in triglycerides lowering, carotenoid bioavailability and impact on plasminogen activator inhibitor-1 (PAI-1) concentrations in hypercholesterolemic subjects

Table 5 Fatty acid and plant sterol composition of study formulations

	PS-SO²	PS-OO	PS-FO
Plant sterol esters (g/100 g of oil or margarine)	12.1¹	28.6	22.1
Free plant sterol equivalents (g/100 g of oil or margarine)
β-sitosterol	3.7	8.4	8.1
Campesterol	1.9	4.6	4.9
Stigmasterol	1.4	3.9	3.3
Brassicasterol	0.2	0.5	0.8
Others	0.5	1.0	1.1
Total	7.8	18.3	18.2
Fatty acids (% by weight of total fatty acids)
12:0	0.2	ND	ND
14:0	0.2	ND	0. 5
16:0	8.3	12.8	1.1
16:1	0.1	0.9	0.7
17:0	0.1	ND	0.2
18:0	6.2	3.0	0.5
18:1	41.8	70.6	7.5
18:2	36.4	10.7	1.2
18:3 n-3	5.5	0.8	1.3
18:4	ND	ND	4.0
20:0	0.5	0.5	0.1
20:1	0.3	0.2	3.1
20:4 n-6	ND	ND	0.7
20:4 n-3	ND	ND	2.6
20:5 n-3	ND	ND	14.8
22:0	0.4	0.2	ND
22:1	ND	ND	0.7
22:5 n-3	ND	ND	4.6
22:6 n-3	ND	ND	49.0
24:0	0.2	0.1	0.6
24:1	ND	ND	0.2
Other fatty acids	ND	0.1	0.6

¹ Typical values; provided by Unilever and analyzed as previously described [39].
² PS-SO: plant sterols esterified with sunflower oil fatty acids; PS-OO: plant sterols esterified with olive oil fatty acids; PS-FO: plant sterols esterified with fish oil fatty acids; ND, not detected.

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