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Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications.
Liu, Yan; Yang, Xuan; Xiao, Fan; Jie, Fan; Zhang, Qinjun; Liu, Yuqi; Xiao, Hang; Lu, Baiyi.
Affiliation
  • Liu Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of
  • Yang X; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
  • Xiao F; Ningbo Research Institute, Zhejiang University, Ningbo, China.
  • Jie F; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of
  • Zhang Q; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
  • Liu Y; Ningbo Research Institute, Zhejiang University, Ningbo, China.
  • Xiao H; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of
  • Lu B; Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.
Compr Rev Food Sci Food Saf ; 21(1): 738-779, 2022 01.
Article in En | MEDLINE | ID: mdl-34953101
ABSTRACT
Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol-rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs-rich foods, the concern about health implications of dietary COPs is rising. Dietary COPs may exert deleterious effects on human health to induce several inflammatory diseases including atherosclerosis, neurodegenerative diseases, and inflammatory bowel diseases. Thus, knowledge regarding the effects of processing and storage conditions leading to formation of COPs is needed to reduce the levels of COPs in foods. Efficient methodologies to determine COPs in foods are also essential. More importantly, the biological roles of dietary COPs in human health and effects of phytochemicals on dietary COPs-induced diseases need to be established. This review summarizes the recent information on dietary COPs including their formation in foods during their processing and storage, analytical methods of determination of COPs, metabolic fate, implications for human health, and beneficial interventions by phytochemicals. The formation of COPs is largely dependent on the heating temperature, storage time, and food matrices. Alteration of food processing and storage conditions is one of the potent strategies to restrict hazardous dietary COPs from forming, including maintaining relatively low temperatures, shorter processing or storage time, and the appropriate addition of antioxidants. Once absorbed into the circulation, dietary COPs can contribute to the progression of several inflammatory diseases, where the absorbed dietary COPs may induce inflammation, apoptosis, and autophagy in cells in the target organs or tissues. Improved intake of phytochemicals may be an effective strategy to reduce the hazardous effects of dietary COPs.
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Full text: 1 Database: MEDLINE Main subject: Cholesterol, Dietary / Cholesterol Limits: Humans Language: En Year: 2022 Type: Article

Full text: 1 Database: MEDLINE Main subject: Cholesterol, Dietary / Cholesterol Limits: Humans Language: En Year: 2022 Type: Article