Oxysterols, or cholesterol oxidation products, are oxygenated derivatives of cholesterol
which are formed endogenously during the biosynthesis of bile acids and steroid hormones …

Cholesterol oxidation products (COPs) are a group of substances formed during food
processing. COPs in diet is a health concern because they may affect human health in …

The high temperatures used to fry fish may induce thermo‐oxidation of cholesterol, forming
cholesterol oxidation products (COPs). COPs have been associated to coronary heart …

It is commonly assumed that the most accurate data on fatty acid (FA) contents are obtained
when samples are analyzed immediately after collection. For logistical reasons, however …

Cholesterol oxidation products are present in different biological pathways and in oxidized
cholesterol-containing food. More than 70 molecules have been identified and most of them …

High dietary intakes of cholesterol together with sedentary habits have been identified as
major contributors to atherosclerosis. The latter has long been considered a cholesterol …

This study was conducted to investigate the differences in the proximate composition
(moisture, fat, protein and ash), cholesterol content, energy, mineral composition (Na, Ca …

Brazilian sardines (Sardinella brasiliensis) are the main fishery resource commercialized in
Brazil. The traditional forms of storage and cooking (frozen and grilling) and its relation to …

Cholesterol can undergo oxidation through enzymatic or chemical mechanisms, generating
a wide range of oxidation products (COPs) with adverse biological effects. COPs are …

This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi)
fruit addition against fatty acids and cholesterol oxidation in model systems containing …