Cholesterol and phytosterol oxidation products : analysis, occurrence, and biological effects

Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects......Page 1
Preface......Page 3
Contents......Page 4
Oxidation Mechanisms Involving Triplet Oxygen and Thermal Dehydration......Page 6
Oxidation Mechanisms Involving Singlet Oxygen Photoxidation......Page 14
Enzymic Mechanisms......Page 15
Cholesteryl Ester Oxidation......Page 17
Interaction Between Cholesterol and Fatty Acid Oxidations......Page 24
Conclusions......Page 26
References......Page 27
Extraction......Page 31
Purification and Enrichment by Saponification......Page 36
Purification and Enrichment by Chromatography of the Crude Lipid......Page 38
Purification and Enrichment of the Unsaponifiables by Chromatography......Page 47
Artifact Formation......Page 48
Conclusions......Page 50
Derivatization......Page 55
Detection......Page 58
Separation......Page 59
Quantification......Page 61
References......Page 67
Introduction......Page 71
Derivatization......Page 72
Preparative HPLC......Page 73
Analytical HPLC......Page 74
Detection and Identification......Page 86
Quantification......Page 97
Conclusions......Page 100
References......Page 101
Introduction......Page 106
Application of the Sample......Page 107
Development of the Plates......Page 108
Detection......Page 109
Identification......Page 110
Quantification......Page 111
Conclusions......Page 114
Acknowledgments......Page 115
References......Page 116
Introduction......Page 119
Round-Robin Analyses: First Step to Harmonize Methods of COP Analysis......Page 120
Interlaboratory Studies: Second Effort to Harmonize Methods of Analysis of COP......Page 122
References......Page 127
Shell Eggs......Page 129
Cooked Eggs......Page 134
Powdered Egg Products......Page 135
Prevention of Cholesterol Oxidation During Processing and Storage......Page 144
References......Page 147
Introduction......Page 152
Oxidation of Cholesterol in Dairy Products......Page 153
COP Formation During Spray-drying......Page 154
Storage of Milk Powder and COP Formation......Page 156
Effect of Milk Quality on COP levels in Milk Powders......Page 157
Formation and Content of Cholesterol Oxidation Products in Dairy Products Other than Milk Powders......Page 161
Conclusion......Page 162
References......Page 163
Formation and Content of Cholesterol Oxidation Products in Meat During Processing and Storage......Page 167
Processing......Page 168
Storage......Page 175
Packaging......Page 177
Irradiation......Page 178
Prevention of Cholesterol Oxidation Product Formation During Processing and Storage......Page 181
Conclusions......Page 186
References......Page 187
Introduction......Page 191
Content of Cholesterol Oxidation Products in Seafood and Seafood Products......Page 192
Formation of Cholesterol Oxidation Products in Model Systems Containing Fish Oil......Page 194
Formation of Cholesterol Oxidation Products During Processing and Storage......Page 198
Prevention of Cholesterol Oxidation Product Formation......Page 202
Conclusions......Page 204
References......Page 206
Introduction......Page 209
Heated Animal Fats......Page 210
Contamination of Fried Vegetables......Page 212
Food Products with Ingredients of Animal Origin......Page 213
Prevention of Cholesterol Oxidation Product Formation During Processing and Storage......Page 214
Heated Animal Fats......Page 215
Bakery Products......Page 216
Egg Pasta......Page 217
Baby Foods......Page 218
Conclusions......Page 219
References......Page 220
Absorption of Cholesterol Oxidation Products......Page 222
In Vivo Oxidation of Cholesterol......Page 224
Content of Cholesterol Oxidation Products in Biological Samples......Page 226
Blood Plasma......Page 227
Lipoprotein Fractions......Page 229
Liver......Page 230
Other Extracellular Fluids and Tissues......Page 231
Formation of Bile Acids......Page 232
Metabolism of COP in Cell Cultures......Page 233
Conclusions......Page 234
References......Page 235
Introduction......Page 246
Effects on Vascular Permeability......Page 247
Effects on Prostaglandin Synthesis, Platelet Aggregation, and Vascular Reactivity......Page 250
Toxicity to Vascular Cells......Page 252
Effects on Number and Function of LDL Receptors......Page 255
Effects on Cholesteryl Ester Accumulation and Foam Cell Formation......Page 257
Implication of Cholesterol Oxidation Products in Advanced Phases of Atherosclerosis......Page 260
In Vivo Studies......Page 261
Experimentally Induced Atherosclerosis......Page 262
Epidemiologic Studies and Analytical Studies of Human Plasma and Atherosclerotic Lesions......Page 265
Acknowledgments......Page 269
References......Page 270
Introduction......Page 283
Effect of COP on Cholesterol Metabolism In Vitro......Page 284
Effect of COP on Lipid Metabolism In Vivo......Page 289
Effects of COP on Cell Membrane Structure and Functionality......Page 291
Cytotoxicity......Page 297
Effect of COP on Immune Function......Page 302
COP and Inflammation......Page 305
Mutagenic Activity of COP......Page 307
References......Page 313
Mechanism of Phytosterol Oxidation......Page 324
Formation of POP in Foods During Processing and Storage......Page 329
Phytosterol Oxidation Product Content in Foods......Page 333
Conclusions......Page 337
References......Page 338
Introduction......Page 340
Foods......Page 341
Biological Samples......Page 343
Determination of Mixed Sterol Oxidation Products SOP: Recent Developments......Page 344
References......Page 377
Introduction......Page 380
Oxyphytosterols in Biological Samples......Page 381
Metabolism of Oxyphytosterols......Page 383
Physiological Effects of Oxyphytosterols......Page 384
Conclusions......Page 385
References......Page 386