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Typically, sterol esters have better solubility after esterification. However, it is difficult to esterify 4,4\u2010dimethylsterol for its additional methyl groups. Therefore, a microwave\u2010assisted esterification of 4,4\u2010dimethylsterol with CLA was developed in this study, and the lipid\u2010lowering function of 4,4\u2010dimethylsterol\u2013CLA esters (RSE) was evaluated with a high\u2010fat diet (HFD)\u2010induced mice model. The results showed that when the reaction condition of the molar ratio of RST to CLA was 1:3 and catalyzed with 5% (mol%) p\u2010toluene sulfonic acid and 25% (mol%) dodecyl benzene sulfonic acid, and maintained at a microwave reactor for 125\u00a0min at 100\u00b0C, the highest esterification rate of 93.63% was acquired. Furthermore, the results of HFD\u2010induced mice experiments demonstrated that RSE could significantly reduce body weight, as well as serum and liver triglyceride (TG) levels, while also exert hepatoprotective properties compared to RST. Additionally, it was found that RSE could affect appetite and regulate the expression of lipid metabolism\u2013related genes in mice. These findings suggest that RSE holds potential for application in the field of functional foods.<\/jats:p>","DOI":"10.1111\/1750-3841.70197","type":"journal-article","created":{"date-parts":[[2025,4,10]],"date-time":"2025-04-10T02:32:46Z","timestamp":1744252366000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Microwave\u2010assisted synthesis of 4,4\u2010dimethylsterol\u2010conjugated linoleic acid ester and its lipid\u2010lowering benefits evaluation"],"prefix":"10.1111","volume":"90","author":[{"given":"Yazhen","family":"Xing","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yiwen","family":"Guo","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, State Key Laboratory of Food Science and Resources 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