PubMed · 2026-02-16
A systematic review of 58 studies finds that plant sterols — natural compounds abundant in plant-based foods — can selectively kill colon cancer cells and reduce gut inflammation without harming healthy cells, pointing to their potential as a dietary strategy against colorectal cancer and inflammatory bowel disease.
Plant sterols selectively inhibit cancer cell proliferation and trigger programmed cell death (apoptosis) without harming normal healthy cells, based on evidence from 58 reviewed studies.
Plant sterols reduce intestinal inflammation by blocking NF-κB and MAPK signaling pathways, lowering oxidative stress markers and strengthening the gut barrier.
Plant sterols alter the composition of gut microbiota and are metabolized by gut bacteria into antiproliferative compounds, suggesting a two-stage mechanism of cancer protection.