SACRAMENTO, Calif.) -- Plant cholesterols known as sterols -- recognized for their cholesterol-lowering power when added to margarines, salad dressings and other fats -- also have been found to be effective in reducing low-density lipoprotein, or “bad” cholesterol” levels, when added to orange juice. Now, UC Davis researchers have found that twice-daily servings of a reduced-calorie orange juice beverage fortified with plant sterols also reduces levels of C-reactive protein, a marker of inflammation and an accepted risk marker for heart disease.>>> Discuss This Story
