Cholesterol oxidized products in foods: potential health hazards and the role of antioxidants in prevention
Cholesterol is a molecule with a double bond in its structure, and therefore it is 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 the consumpt...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2004-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/194 |