Plant cholesterols known as sterols – recognized for their cholesterol-lowering power when added to margarines, salad dressings and other fats – also have been found to be effective in reducing low-density lipoprotein, or "bad" cholesterol levels, when added to orange juice. Now, UC Davis researchers have found that twice-daily servings of a reduced-calorie orange juice beverage fortified with plant sterols also reduce levels of C-reactive protein, a marker of inflammation and an accepted risk marker for heart disease. The study, led by Sridevi Devaraj, an associate professor of pathology, appeared in the American Journal of Clinical Nutrition.