great article

http://www.drhoffman.com/page.cfm/216

Plant sterols and sterolins: potential immune system modulators by Hoffman Center Staff Sterols are plant fats found in all plant-based foods. Sterols, including cholesterol, are in the same large classification family of steroids but they do not have the negative effects that are often associated with steroids. Sterolins are glucosides, which are molecular structures joined to the sterol. Sterolin is easily destroyed, and without it, the sterol does not have the same immune-enhancing benefits. In nature, plants never contain sterols only. The sterols are always associated with their glucoside sterolin. The original research on sterols and sterolins was based on an extract of the African Hypoxis plant or "African Potato". Its nomenclature derived due to the potato-like appearance of the Hypoxis plant. Due to the presence of other potentially harmful substances contained within the Hypoxis plant, other plants were investigated as sources for the sterols and sterolins used in supplementation. Wheat, for instance, contains about 4,200 milligrams of plant sterols per 100 grams, while wheat flour contains only about 52 milligrams of total plant sterols per 100 grams! The removed bran contains about 4,500 milligrams of total plant sterols per 100 grams and the unrefined oil about 2,600 milligrams per 100 grams. Crude plant oils are a relatively rich source of phytosterols and their glucosides, but most of these are removed during refining. While soybeans contain about 160 milligrams of total plant sterols per 100 grams, the crude oil contains approximately 350 milligrams. This is reduced to 220 milligrams when the oil is refined and is further reduced during hydrogenation. This applies to all plant oils. In order to consume 100 milligrams of plant sterols, however, one would have to eat 500 to 700 grams of fresh vegetables and fruit or about 200 grams of flour products (without additives). This amount has to be doubled for a normal dietary supply due to the fact that sterols and sterolins are tightly bound to plant fiber and therefore are not completely absorbed. When processed food is eaten or when one is under stress, the attenuated rate of sterolin/sterol absorption is more acute. Slimming diets, ill health and old age also seriously reduce the intake of sterols and sterolins. Sterols and sterolins seem to illicit immune regulating effects. Before we discuss this let's take a closer look at the immune system.