Inhibitory action of conventional food-grade natural antioxidants and of natural antioxidants of new development on the thermal-induced oxidation of cholesterol

@article{Valenzuela2004InhibitoryAO,
  title={Inhibitory action of conventional food-grade natural antioxidants and of natural antioxidants of new development on the thermal-induced oxidation of cholesterol},
  author={Alfonso Valenzuela and Julio Sanhueza and P Alonso and Alicia Corbari and Susana Nieto},
  journal={International Journal of Food Sciences and Nutrition},
  year={2004},
  volume={55},
  pages={155 - 162}
}
Cholesterol is a molecule with an unsaturated bond; therefore, like polyunsaturated fatty acids, it is prone to oxidation. Cholesterol oxidation products (COPs) are found in many common foods and have been shown to be atherogenic, cytotoxic, mutagenic and possibly carcinogenic. Therefore, efforts to prevent or to avoid COPs formation during manufacture and/or processing of foods are of high priority. The effect of natural antioxidants on COPs formation has not been extensively studied. We… 
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