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Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
Provedor de dados: 48
Autores: VALENZUELA,ALFONSO; SANHUEZA,JULIO; NIETO,SUSANA.
Cholesterol is a molecule with a double bond in its structure and is therefore susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly-consumed foods and are formed during their manufacture and/or processing. Concern about oxysterols consumption arises from the potential cytotoxic, mutagenic, atherogenic, and possibly carcinogenic effects of some oxysterols. Eggs and egg-derived products are the main dietary sources of oxysterols. Thermally-processed milk and milk-derived products are another source of oxysterols in our diet. Foods fried in vegetable/animal oil, such as meats and French-fried potatoes, are major sources of oxysterols in the Western diet. Efforts to prevent or to reduce...
Tipo: Journal article
Palavras-chave: Cholesterol; Cholesterol oxidation; Oxysterols; Synthetic antioxidants; Natural antioxidants.
Ano: 2003
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000300002