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Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.
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Paresh C. Dutta is Associate Professor, Department of Food Science, The Swedish University of Agricultural Sciences, Uppsala. The author of numerous professional publications on various aspects of phytosterols, he is a member of the American Oil Chemists Society, the Scandinavian Forum for Lipid Research and Technology, and the European Federation for the Science and Technology of Lipids. He received the Ph.D. degree (1991) in food hygiene from The Swedish University of Agricultural Sciences, Uppsala.
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