“…Thanks to their surface activity and taste-modifying properties (sweet or bitter taste), often combined with high biological activity, saponins find numerous applications in the food, cosmetic, and pharmaceutical industries. For pharmaceutical applications, the saponin-cholesterol interaction, described for the first time more than a century ago [17,18], is especially important [19][20][21][22][23][24][25][26][27]. For many years, precipitation of cholesterol by a steroid saponin, digitonin, was even a basis of quantitative analysis of cholesterol in blood [28].…”