Oxidation of Cholesterol in Foods and Its Importance for Human Health

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...

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Bibliographic Details
Published in:Food reviews international 2012, Vol.28 (1), p.47-70
Main Authors: Vicente, Silvio J. V, Sampaio, Geni R, Ferrari, Carlos K. B, Torres, Elizabeth A. F. S
Format: Article
Language:English
Subjects:
animal-based foods
biologic effects
biosynthesis
carcinogenicity
Cholesterol
cholesterol oxidation products
cytotoxicity
Fatty acids
Food
heat
human health
Molecules
mutagenicity
Oxidation
oxygen
packaging
plasma membrane
polyunsaturated fatty acids
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Summary: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.
ISSN:1525-6103
8755-9129
1525-6103
DOI:10.1080/87559129.2011.594972