Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!mnetor!uunet!husc6!cmcl2!rutgers!sunybcs!boulder!lim
From: lim@boulder.Colorado.EDU (Denise Lim)
Newsgroups: sci.bio,rec.food.cooking
Subject: Re: Cholesterol in plants
Message-ID: <2560@sigi.Colorado.EDU>
Date: Tue, 13-Oct-87 18:52:03 EDT
Article-I.D.: sigi.2560
Posted: Tue Oct 13 18:52:03 1987
Date-Received: Thu, 15-Oct-87 05:35:52 EDT
References: <2972@husc6.UUCP>
Sender: news@sigi.Colorado.EDU
Reply-To: lim@boulder.Colorado.EDU (Denise Lim)
Organization: University of Colorado, Boulder
Lines: 22
Xref: mnetor sci.bio:735 rec.food.cooking:1928

In article <2972@husc6.UUCP> hendler@endor.UUCP (David Hendler) writes:
>
>Is the `cholesterol' in avocados what people say it is?  How does it
>differ from the animal kind (cholesterol < Gk _khole_ `gall' +
>STEROL--the only galls I know of in plants are the ones insects
                                                         ^^^^^^^
>produce on trees)?

Insects do not produce galls.  They are caused by Agrobacterium tumefaciens,
a type of bacteria.

>
>What is the nature of the storage products in (for example) nuts and
>drupe stones?  Clearly, they're lipids (walnut oil, coconut oil,
>etc.).  I understand that saturation differs among them.  How?
>

Plants do not produce any cholesterol at all.  Palm oil and coconut
oil are *bad* for you because they are very high in saturated fat,
not because of cholesterol.

-denise