Cholesterol oxidation: Health hazard and the role of antioxidants in prevention
Cholesterol is a molecule with a double bond in its structure and is therefore susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly-consumed foods and are formed during their manufacture and/or processing. Concern about oxysterols consu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2003-01-01
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| Series: | Biological Research |
| Subjects: | |
| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602003000300002 |