Journal
FOOD REVIEWS INTERNATIONAL
Volume 28, Issue 1, Pages 47-70Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2011.594972
Keywords
biologic effects; cholesterol; cholesterol oxidation products
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Funding
- State of Sao Paulo Research Foundation (FAPESP)
- National Council for Scientific and Technological Development (CNPq)
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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 present cytotoxic, atherogenic, mutagenic, and carcinogenic effects. They can change important characteristics of the cellular membrane and inhibit the biosynthesis of several molecules. Foods of animal origin can develop these derivatives by the action of oxygen, heat, polyunsaturated fatty acids, water, pH, radiation, and inadequate packaging and storage, affecting their quality and exposing consumers to potential health problems. Despite the interest in cholesterol oxidation products, safe biological levels for them have not yet been established. The purpose of this review is to examine cholesterol oxidation products in foods and examine their importance for human health.
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