| abstract |
A foodstuff or pharmaceutical which comprises incorporating a-monolinolein and/or β-monolinolein into a foodstuff or pharmaceutical in an amount of 1.0 wt% to 98 wt % calculated as monolinolein is disclosed. The thus obtained foodstuffs and pharmaceuticals possess an action of reducing blood cholesterol or an action of reducing increased blood cholesterol. Neither taste nor flavor is not damaged even when a-monolinolein and/or β-monolinolein are(is) added to foodstuffs. |