Market Trends of South America Phytosterols Industry
This section covers the major market trends shaping the South America Phytosterols Market according to our research experts:
Potential of Plant Sterols in Nutraceuticals
Plant sterols have potential health benefits, which has led them to be increasingly used in the pharmaceutical and nutraceutical industries. The increased demand for nutraceuticals among the consumers, is thus, driving the global phytosterol market. Phytosterols possess innumerable beneficial therapeutic properties. Hence, the concept of utilizing phytosterols as nutraceuticals is gradually emerging and gaining considerable interest. There is increasing evidence for phytosterol's role in preventing major chronic diseases, such as cardiovascular diseases, cancers, and type-II diabetes. In addition, phytosterols act as powerful antioxidants by providing remarkable protection against oxidative and free-radical damage. They also have long been recognized to possess anti-inflammatory, anti-allergic, anti-thrombotic, anti-atherogenicity, anti-viral, and anti-carcinogenic activities, which further increases its demand in nutraceuticals.
Application of Phytosterol in Animal Feed
Antioxidants are very important to immune defense and the health of animals. In order to improve the oxidative stability, and thus, increase the shelf life of meat, antioxidants are being added to animal feeds. Vitamin E cannot be synthesized by animals, therefore being the reason for increased usage of phytosterol in the animal diet. An adequate amount of phytosterol is essential in animal nutrition, in order to protect them from malnutrition and pathogen. Moreover, phytosterols are widely used in animal husbandry to reduce blood cholesterol levels and enhance animal growth. The addition of phytosterols improves the anti-oxidant system in broiler chickens. The dietary phytosterol also helps to improve the body weight and feed intake of broiler chickens. It helps to improve the quality of meat and eggs. In addition, it controls the oxidative stability in the animal's body, and therefore, reduces the unpleasant smell and taste, especially in beef and pork.
