ComPOSTTTION: Sterol, glucose and fatty acid in a molar ratio 1:1:1
1. K. Phillips et al. “Analysis of Steryl Glucosides in Foods and Dietary Supplements by Solid-Phase Extraction and Gas Chromatography” Journal of Food and Lipids, Vol. 12 pp. 124-140, 2005
2. R. Moreau et al. “Phytosterols, phytostanols, and their conjugates in foods: Structural diversity, quantitative analysis, and health-promoting uses” Prog. Lipid Res. Vol. 41 pp. 457-500, 2002
3. S. Grille et al. “The functions of steryl glycosides come to those who wait: Recent advances in plants, fungi, bacteria and animals” Prog Lipid Res, Vol. 49 pp. 262-288, 2010
4. R. Tabata et al. “Chronic Exposure to Dietary Sterol Glucosides is Neurotoxic to Motor Neurons and Induces an ALS-PDC Phenotype” Neuromolecular Med., Vol. 10(1) pp. 24, 2008
5. S. Usuki et al. “IGF-1 Induction by Acylated Steryl beta-Glucosides Found in a Pre-Germinated Brown Rice Diet Reduces Oxidative Stress in Streptozotocin-Induced Diabetes” PLoS ONE, Vol. 6(12) pp. 1-12, 2011