Diets and Oxidized Cholesterols

• OSADA Kyoichi

  Hirosaki University, Faculty of Agriculture and Life Science

• YAMADA Koji

  Kyushu University, Faculty of Agriculture

Bibliographic Information

Other Title

• 食事と酸化コレステロール
• ショクジ ト サンカ コレステロール

Abstract

Cholesterol in foods of animal origin is readily oxidized during processing and storage when it is exposed to air, high temperature, free radicals, and singlet oxygen. A number of evidence suggest that some endogenously oxidized cholesterol act as an inhibitor of sterol biosynthesis, or cytotoxic and atherogenic agents in various in vitro assays. However, physiological effects of exogenous oxidized cholesterol remain poorly understood. This review is a summary on the level of various oxidized cholesterols in processed foods and deleterious effects of dietary oxidized cholesterol on metabolism and cytofunctions.

Journal

• Oleoscience

  Oleoscience 2 (5), 249-256,247, 2002

  Japan Oil Chemists' Society

Keywords

• Cholesterol
• Oxidized Cholesterol
• Diet
• Cytotoxicity
• Carcinogenicity
• Lipid Metabolism
• Immune Function

Details

• CRID: 1390001204482760320
• NII Article ID: 130004650719
• NII Article ID: 10008225792
• NII Book ID: AA11503417
• DOI: 10.5650/oleoscience.2.249
• ISSN: 21873461
• ISSN: 13458949
• ISSN: http://id.crossref.org/issn/13458949
• NDL BIB ID: 6141516
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6141516
• Web Site: https://www.jstage.jst.go.jp/article/oleoscience/2/5/2_249/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2002188382
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed