Oxysterols and mechanisms of apoptotic signaling: implications in the pathology of degenerative diseases
S Lordan, JJ Mackrill, NM O'Brien - The Journal of nutritional biochemistry, 2009 - Elsevier
Oxysterols, or cholesterol oxidation products, are oxygenated derivatives of cholesterol
which are formed endogenously during the biosynthesis of bile acids and steroid hormones …
which are formed endogenously during the biosynthesis of bile acids and steroid hormones …
Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods
C Deng, M Li, Y Liu, C Yan, Z He… - Journal of Agricultural …, 2023 - ACS Publications
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 …
processing. COPs in diet is a health concern because they may affect human health in …
Impact of air frying on cholesterol and fatty acids oxidation in sardines: Protective effects of aromatic herbs
FS Ferreira, GR Sampaio, LM Keller… - Journal of food …, 2017 - Wiley Online Library
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 …
cholesterol oxidation products (COPs). COPs have been associated to coronary heart …
Handling and storage procedures have variable effects on fatty acid content in fishes with different lipid quantities
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 …
when samples are analyzed immediately after collection. For logistical reasons, however …
Oxidation of cholesterol in foods and its importance for human health
SJV Vicente, GR Sampaio, CKB Ferrari… - Food Reviews …, 2012 - Taylor & Francis
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 …
cholesterol-containing food. More than 70 molecules have been identified and most of them …
Plant sterols from foods in inflammation and risk of cardiovascular disease: A real threat?
L Alemany, R Barbera, A Alegría, JM Laparra - Food and Chemical …, 2014 - Elsevier
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 …
major contributors to atherosclerosis. The latter has long been considered a cholesterol …
Effects of boiling, deep‐frying, and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids, total protein, and minerals
This study was conducted to investigate the differences in the proximate composition
(moisture, fat, protein and ash), cholesterol content, energy, mineral composition (Na, Ca …
(moisture, fat, protein and ash), cholesterol content, energy, mineral composition (Na, Ca …
Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling
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 …
Brazil. The traditional forms of storage and cooking (frozen and grilling) and its relation to …
7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: When and how
MT Rodriguez-Estrada, G Garcia-Llatas… - … and biophysical research …, 2014 - Elsevier
Cholesterol can undergo oxidation through enzymatic or chemical mechanisms, generating
a wide range of oxidation products (COPs) with adverse biological effects. COPs are …
a wide range of oxidation products (COPs) with adverse biological effects. COPs are …
[HTML][HTML] Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing …
VS de Oliveira, DWH Cháves, OD Gamallo… - Food Research …, 2020 - Elsevier
This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi)
fruit addition against fatty acids and cholesterol oxidation in model systems containing …
fruit addition against fatty acids and cholesterol oxidation in model systems containing …