Cholesterol Oxidation in Fish and Fish Products.
J Food Sci
; 80(12): R2627-39, 2015 Dec.
Article
em En
| MEDLINE
| ID: mdl-26555783
ABSTRACT
Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Peroxidação de Lipídeos
/
Colesterol
/
Peixes
Limite:
Animals
/
Humans
Idioma:
En
Revista:
J Food Sci
Ano de publicação:
2015
Tipo de documento:
Article
País de afiliação:
Brasil