+++ ==ERROR: No output for this page==
applied sciences  
++  
prevention and counteraction of several diseases, such as coronary heart disease, arthritis, and inflammatory diseases [6]. Although desaturases prefer n-3 to n-6 fatty acids, a high LA intake interferes with the desaturation and elongation of ALA [7]. The prevalence of n-6 PUFAs is highly orthorhombic and pro-inflammatory, contributing to the prevalence of atherosclerosis, obesity, and diabetes [8]. It is worth emphasizing that the typical modern-day diet is extremely deficient in n-3 fatty acids. Currently, the highly recommended n-6/n-3 ratio is estimated at 4-5/1 [9]. Among traditional oils, the best value of this ratio is stated for rapeseed oil [10]. On the other hand, many reports and recommendations suggest reducing the intake of saturated fatty acids. They are credited with an increased risk of cardiovascular disease due to their LDL-cholesterol-raising properties. These fatty acids are also related to adverse effects including lower insulin sensitivity, inflammation, and weaker lipid metabolism [11]. According to the WHO recommendation, consuming 10% or less of daily calories (i.e., total energy intake) as saturated fatty acids reduces LDL cholesterol (high-certainty evidence), is associated with a reduced risk of all-cause mortality, and may be associated with reduced risk of coronary heart disease [12]. Summarizing, the best oils are composed of the lowest share of saturated fatty acids and the highest share of ALA, or the lowest n-6/n-3 ratio. The main unsaponifiable compounds of plant oils are phytosterols, tools, squalene, and carotenoids. Among these compounds, in the majority of commercial oils, phytosterols are predominant in mass [13,14]. Phytosterols are plant analogues of cholesterol building plant cell membranes and are divided into unsaturated sterols and saturated stands [15]. They have the structure of the four-ring steroid nucleus with a methyl or an ethyl group at the C-24 position or an additional double bond at the C-22 position on a side chain [16]. Vegetable oils, nuts, and seeds are prominent sources of phytosterols in the human diet [17], but the highest concentration was found in crude corn fiber and wheat germ oils (8709 mg and 4240 mg/100 g, respectively) [16] and amaranth seed oil (2616 mg/100 g) [18]. More than 200 different phytosterols were reported [16], but \(\beta\)-sitosterol, campesterol, and stigmaterol are prevalent in the majority of oils and account for about 65%, 30%, and 3% of diet contents, respectively [17]. Various sterols have different bioaccessibilities [19]. Although the bioavailability of phytosterols is only 0.5-2%, they can still promote cholesterol balance in the human body [20]. The EFSA scientific panel provided the following health advisory: \"Plant sterols have been shown to lower/reduce blood cholesterol. Blood cholesterol lowering may reduce the risk of coronary heart disease\" [21]. Similarly, the FDA concluded that a dietary intake of 1.3 g or more per day of plant sterol esters or 3.4 g or more per day of plant stand esters is required to demonstrate a relationship between phytosterol consumption and reduced cardiovascular disease risk [22]. Unfortunately, the average intake of phytosterol from the diet on the example of the Chinese population is about 392.3 mg/day, and the main sources are vegetable oils and cereals [23]. Similarly, in a typical Western diet, daily intake is ca. 300 mg, while in the diet of vegetarians it is ca. 600 mg (more data in work from [PERSON] et al. [24]). That shows that even in vegetarian diets, these values are still below the recommended range. The second main unsaponifiable compounds are tocopherols and tocotrienols, collectively known as tools. These compounds belong to the vitamin E family and the difference between them is due to the presence of three double bonds in the side chain of tocotrienols.