CHOLESTEROL OXIDES AND ATHEROSCLEROSIS - A REVIEW

被引：71

作者：

KUMAR, N ^{[1
]}

SINGHAL, OP ^{[1
]}

机构：

[1] NATL DAIRY RES INST, DIV DAIRY CHEM, KARNAL 132001, HARYANA, INDIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 55卷 / 04期

关键词：

CHOLESTEROL; OXIDES; ATHEROSCLEROSIS; REVIEW;

D O I：

10.1002/jsfa.2740550402

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Cholesterol is an important constituent of animal food products and has often been implicated in the etiology of atherosclerosis and coronary heart diseases. Recent reports have, however, shown the possible role of cholesterol oxidation products (COP), rather than cholesterol, in the initiation of atherosclerotic plaque formation. Cholestan-3-beta,5-alpha,6-beta-triol and 25-hydroxycholesterol have been reported as the most potent atherogenic agents. Inhibition of HMG-CoA reductase (EC 1.1.1.34) enzyme activity and cholesterol biosynthesis by cholesterol oxidation products has also been thoroughly investigated in cultured cells. Various animal food products, viz meat products, egg products and dairy products (especially butter, butter oil, ghee, cheese etc) have been reported to contain various COP developed during certain processing treatments. The literature on the presence of COP in food products and their cytotoxic and atherogenic effects is reviewed.

引用

页码：497 / 510

页数：14

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