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 Printable version |
Oxysterols in diet |
Oléagineux, Corps Gras, Lipides. Volume 7, Number 4, 375-9, Juillet - Août 2000, Fondamental
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 Résumé
Article gratuit
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Author(s) : André GRANDGIRARD |
Summary : During technological treatments, cholesterol or phytosterols may be oxidized and form hydroxy-, keto-, epoxy-, hydroperoxy-sterols. Little quantities of these oxysterols can be absorbed (about some mg/d). These food oxysterols could interfere with oxysterols formed in vivo. Important biological effects have been described for these compounds: they are suspected to have an effect in atherosclerosis. However, it is actually impossible to say if the food oxysterols or the in vivo formed oxysterols are responsible of this pathology. During waiting for more results in this field, the prudent way involve the use of technological treatments allowing a decrease in the formation of these oxysterols in food. |
Keywords : oxysterols, oxycholesterols, oxyphytosterols, technological treatments, food. |
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