Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acid
Palabras clave : 
Oxysterols
Docosahexaenoic acid
Oxidation
Natural antioxidants
Fecha de publicación: 
2016
Editorial : 
Wiley
ISSN: 
1438-7697
Cita: 
Barriuso, B. (Blanca); Barros-Mariutti, L.R. (Lilian Regina); Ansorena, D. (Diana); et al. "Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acid". European Journal of Lipid Science and Technology. 118 (8), 2016, 1125 - 1131
Resumen
Harmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among others. The objective of this work was to assess the effectiveness of an extract obtained from Solanum sessiliflorum (mana‐cubiu) (MCE) as a potential inhibitor of cholesterol oxidation under heating conditions. The influence of free DHA presence in the system was also evaluated. Results showed that MCE inhibited cholesterol degradation (44 vs. 18% without and with MCE, respectively) and reduced ninefold COPs formation in the absence of DHA. However, when DHA was present, the MCE was not effective toward cholesterol oxidation. In this case, MCE showed its antioxidant effect protecting DHA from degradation (89 vs. 64%).

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