Plant sterols -- recognized for their cholesterol-lowering power when added to margarines, salad dressings and other fats -- are just as effective in reducing low-density lipoprotein, or “bad” cholesterol” levels, when added to orange juice, say researchers at UC Davis School of Medicine and Medical Center.The results, based on a 10-week study of 72 healthy volunteers with mildly elevated cholesterol levels, are published in the March 8 issue of the American Heart Association’s journal Arteriosclerosis, Thrombosis and Vascular Biology (available online at http://www.atvbaha.org).
