Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products

Cholesterol is a lipid of high nutritional value that easily undergoes oxidation through enzymatic and non-enzymatic pathways, leading to a wide variety of cholesterol oxidation products (COPs), more commonly named oxysterols. The major oxysterols found in animal products are 7α-hydroxycholesterol,...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Federico Canzoneri, Valerio Leoni, Ginevra Rosso, Davide Risso, Roberto Menta, Giuseppe Poli
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2022-02-01
Subjects:	cholesterol oxysterols COPS autoxidation cytotoxicity food processing
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2022.853460/full