Adsorption of common bile acids namely lithocholic (LCA), dexycholic (DCA) and cholic (CA) acids and cholesterol by fiber of carrots, cabbage and apples raw and after heat treatment, respectively, was estimated. It was shown that degree of bile acids adsorption depends on kind of the raw material, type of heat treatment and type of bile acids. Fiber carrots had higher sorption than cabbage and apples. Fiber of baked vegetable and apples had significantly higher sorption capacity in compare with boiled and steamed plants material. Lithocholic acid was adsorbed in higher degree than DCA and CA. The cholesterol was bound in the highest degree by fiber cabbage on compared to fiber carrots and apples. Heat treatment of plants material, especially baking, increased the sorption of cholesterol by fiber cabbage as well as carrots and apples.
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