Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

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 consu...

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Autores principales:	VALENZUELA,ALFONSO, SANHUEZA,JULIO, NIETO,SUSANA
Lenguaje:	English
Publicado:	Sociedad de Biología de Chile 2003
Materias:	Cholesterol cholesterol oxidation oxysterols synthetic antioxidants natural antioxidants
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000300002
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spelling	oai:scielo:S0716-976020030003000022004-08-17Cholesterol oxidation: Health hazard and the role of antioxidants in preventionVALENZUELA,ALFONSOSANHUEZA,JULIONIETO,SUSANA Cholesterol cholesterol oxidation oxysterols synthetic antioxidants natural antioxidants 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 cholesterol oxidation are directed to the use of antioxidants of either synthetic or natural origin. Antioxidants are not only able to inhibit triglyceride oxidation, some of them can also inhibit cholesterol oxidation. Among synthetic antioxidants 2, 6-di-tertiarybutyl-4-methylphenol (BHT), and tertiary butylhydroquinone (TBHQ) can efficiently inhibit the thermal-induced oxidation of cholesterol. Some natural antioxidants, such as alpha- and gamma-tocopherol, rosemary oleoresin extract, and the flavonoid quercetin, show strong inhibitory action against cholesterol oxidation.info:eu-repo/semantics/openAccessSociedad de Biología de ChileBiological Research v.36 n.3-4 20032003-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000300002en10.4067/S0716-97602003000300002
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cholesterol cholesterol oxidation oxysterols synthetic antioxidants natural antioxidants
spellingShingle	Cholesterol cholesterol oxidation oxysterols synthetic antioxidants natural antioxidants VALENZUELA,ALFONSO SANHUEZA,JULIO NIETO,SUSANA Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
description	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 cholesterol oxidation are directed to the use of antioxidants of either synthetic or natural origin. Antioxidants are not only able to inhibit triglyceride oxidation, some of them can also inhibit cholesterol oxidation. Among synthetic antioxidants 2, 6-di-tertiarybutyl-4-methylphenol (BHT), and tertiary butylhydroquinone (TBHQ) can efficiently inhibit the thermal-induced oxidation of cholesterol. Some natural antioxidants, such as alpha- and gamma-tocopherol, rosemary oleoresin extract, and the flavonoid quercetin, show strong inhibitory action against cholesterol oxidation.
author	VALENZUELA,ALFONSO SANHUEZA,JULIO NIETO,SUSANA
author_facet	VALENZUELA,ALFONSO SANHUEZA,JULIO NIETO,SUSANA
author_sort	VALENZUELA,ALFONSO
title	Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
title_short	Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
title_full	Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
title_fullStr	Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
title_full_unstemmed	Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
title_sort	cholesterol oxidation: health hazard and the role of antioxidants in prevention
publisher	Sociedad de Biología de Chile
publishDate	2003
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000300002
work_keys_str_mv	AT valenzuelaalfonso cholesteroloxidationhealthhazardandtheroleofantioxidantsinprevention AT sanhuezajulio cholesteroloxidationhealthhazardandtheroleofantioxidantsinprevention AT nietosusana cholesteroloxidationhealthhazardandtheroleofantioxidantsinprevention
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Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

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