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Importance of sterols in food science
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Sterols are important components of cell membranes, where they regulate membrane fluidity and permeability. They are also precursors to other important molecules, such as hormones and vitamins. In food science, sterols are important for the stability and functionality of food products. For example, cholesterol is an important component of egg yolks, where it contributes to the emulsification of fats and proteins. Phytosterols, which are found in plant-based foods, have been shown to have cholesterol-lowering effects. As a result, they are often added to food products as a functional ingredient.
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