High temperature and heating effect on the oxidative stability of dietary cholesterol in different real food systems arising from eggs

Abstract excerpt

Cholesterol, a monounsaturated sterol present in food of animal origin, can be oxidized during food processing and storage, thus generating a series of oxidation products, collectively called oxysterols. These compounds are increasingly considered of potential interest in the onset and development of vascular disease due to their ability to trigger irreversible damage of vascular cells with consequent activation o...

Topics

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• Animal Nutrition and Physiology
• Antioxidant Activity and Oxidative Stress

Identifiers and source

Literature Corpus work

457dbc9e-53d9-5f7f-9106-6b6e8aea20da

DOI

10.1007/s00217-019-03266-4