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: | , , |
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| Lenguaje: | English |
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Sociedad de Biología de Chile
2003
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| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000300002 |
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