Oxysterols formation: a review of a multifactorial process
Palabras clave : 
Plant sterols
Sterol Oxidation Products
Oxidation
Cardiovascular diseases
Antioxidants
Thermo‐oxidation
Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Fecha de publicación: 
feb-2016
Editorial : 
Elsevier
ISSN: 
0960-0760
Nota: 
Creative Commons Attribution Non-Commercial No Derivatives License
Cita: 
Barriuso B, Ansorena D, Astiasarán I. Oxysterols formation: a review of a multifactorial process. J Steroid Biochem Mol Biol. 2016;16:1-24.
Resumen
Abstract Dietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.

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Fichero: 
Barriuso Review OK.pdf
Descripción: 
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326,47 kB
Formato: 
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