Cholesterol Oxidation Products
- 946 Downloads
The structural similarity of cholesterol oxidation products (COP) to native cholesterol and their xenobiotic effects prompt researchers to study the long-term effects of the assimilation of these compounds into our tissues. COP are present in our food system. The level of exposure changes as our food products and our food choices alter. Therefore, the presence of COP in our food system has to be carefully monitored and their presence in processed foods minimized by optimizing processing and storage conditions. This review will briefly discuss the chemistry of some commonly-occurring COP and their biological significance. A more in-depth survey of the literature on the pitfalls of COP determination is included. It is the intention of the author to impress the readers that ‘exogenous’ COP can easily form during sample preparation. These artifacts will hinder our understanding of factors that promote COP formation in foods. The effects of heating, dehydrating, packaging and the presence of highly unsaturated lipids on the levels of COP in cholesterol-containing foods are evaluated to gauge the levels of exposure to different consumer groups.
KeywordsCholesterol Oxidation Ascorbyl Palmitate Breast Meat Cholesterol Oxidation Product Cholesterol Molecule
Unable to display preview. Download preview PDF.
- Buckley, DJ.; Morrissey, P.A.; Gray, J.I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 1995, 73, 3122–3130.Google Scholar
- Folch, J.; Lees, M.; Stanley, G.H.S. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 1957, 726, 497–509.Google Scholar
- Lizard, G.; Deckert, V.; Dubrez, L.; Moisant, M.; Gambert, P.; Lagrost, L. Induction of apoptosis in endothelial cells treated with cholesterol oxides. Am. J. Path. 1996, 148, 1625–1638.Google Scholar
- Nourooz-Zadeh, J.; Tajaddini-Sarmadi, J.; Ling, K.L.E.; Wolff, S.P. Low-density lipoprotein is the major carrier of lipid hydroperoxides in plasma. Relevance to determination of total plasma lipid hydroperoxide concentrations. Biochem. J. 1996, 313. 781–786.Google Scholar
- Sarantinos, J.; O’Dea, K.; Sinclair, A.J. Cholesterol oxides in Australian foods. Indentification and quantification. Food Australia. 1993, 45, 485–491.Google Scholar
- Shozen, K.I.; Ohshima, T.; Ushio, H.; Koizumi, C. Formation of cholesterol oxides in marine fish products induced by grilling. Fisheries Sci. 1995, 61, 817–821.Google Scholar
- Smith, L.L. Cholesterol autoxidation. New York: Plenum Press, 1981.Google Scholar
- Straprans, I.; Rapp, J.H.; Pan, X.M.; Feingold, K.R. Oxidized lipids in the diet are incorporated by the liver into very low density lipoprotein in rats. J. Lipid Res. 1996, 37, 420–430.Google Scholar
- Teng, J.I. Oxysterol separation by HPLC in combination with thin layer chromatography. Chromatogram. 1990, 8–10.Google Scholar
- Zunin, P.; Evanelisti, F.; Calcagno, C.; Tiscornia, E. Cholesterol oxidation in dried egg pasta: Detecting 7-keto-cholesterol content. Cereal Chem. 1996, 73, 691–694.Google Scholar