Cholesterol oxidation derivatives and arterial endothelial damage

Peng, Shi‐Kaung; Taylor, Craig; Hill, Jerome; Morin, Robert J.

doi:10.1016/0021-9150(85)90172-8

Cited by 162 publications

(74 citation statements)

References 18 publications

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“…This may have been a consequence of the high oxidative stability of longissimus muscle, possibly enhanced by the biohydrogenation process at the rumen level. However, this fact is particularly important for consumers who are concerned with healthier meat products, as both oxysterols have been described as being the most atherogenic ones, responsible for acute injury to the endothelium (Taylor et al, 1979;Peng et al, 1985).…”

Section: Discussionmentioning

confidence: 99%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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Twenty Assaf lambs fed barley straw plus a concentrate alone (CONTROL group) or enriched with naringin (1.5 g/kg DM, NARINGIN group) were used to assess the effect of this polyphenolic compound on meat quality attributes. Serum samples were collected for 7 weeks, then the animals were slaughtered and the livers and longissimus thoracis et lumborum muscles extracted for analysis. Triacylglycerol levels in the serum samples tended to show (P 5 0.087) lower average values for the NARINGIN group when compared with the CONTROL, but no differences were observed when the meat was analysed for the intramuscular fat content. Lower thiobarbituric acid-reactive substances procedure (TBARS) values (P , 0.001) in the liver of the NARINGIN group were detected, probably as a consequence of naringenin accumulation in this organ. No significant differences were observed in the meat samples concerning TBARS or colour evolution during refrigerated storage, as not enough naringenin would have reached the muscle. Independent of naringin administration, the low levels of the most atherogenic oxysterols must be highlighted as the most important quality score in the lamb meat samples studied.

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Section: Discussionmentioning

confidence: 99%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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“…Cholesterol auto-oxidation products given orally to rabbits are absorbed, 19 and ultrastructural changes in the luminal endothelial surface of the aortic wall of normocholesterolemic rabbits after intravenous administration of some of the auto-oxidation products have been described. 20 The lack of a significant correlation between the amounts of dietary cholesterol and the aortic cholesterol concentrations among the 36 rabbits in Experiment A (Figure 3) or among the 35 rabbits in Experiment B (Figure 4) speaks against an important role of dietary cholesterol auto-oxidation products in the accumulation of aortic cholesterol. This is in accordance with the observation that, in rabbits, atherogenesis that is produced by endogenous hypercholesterolemia after consumption of a cholesterolfree, low-fat, semisynthetic diet is quantitatively similar to atherogenesis produced by exogenous cholesterol added to a low-fat diet in an evaporable solvent.…”

Section: Dietary Cholesterol and Atherogeneslsmentioning

confidence: 97%

Antiatherogenic effect of olive and corn oils in cholesterol-fed rabbits with the same plasma cholesterol levels.

et al. 1988

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Two groups of 18 rabbits were fed Isocalorlc, cholesterol-enriched diets for 8 weeks. The diet for one group was supplemented with 5% corn oil. The concentration of cholesterol in plasma was determined weekly and the amount of cholesterol In the diet was adjusted Individually so that each rabbit had a mean plasma cholesterol concentration of about 45 mM during the experimental period. The aortic cholesterol concentrations were 122 ± 29 and 193 ± 38 (mean ± SEM) /xmol/g protein for the cornoil group and the control group, respectively (p<0.05). In a similar experiment, each of 36 rabbits was given a mean plasma cholesterol level of about 20 mM over a period of 12 weeks. One-third of the rabbits received 10% to 15% corn oil, another third 10% to 15% olive oil, while the last third served as a control group. The aortic cholesterol concentrations were 98 ± 25, 57 ± 9, and 131 ± 32 ^mol/g protein, respectively. The value for the olive-oil group was significantly (p<0.01) lower than the value for the control group. The trlglycerlde concentrations and the distributions of cholesterol between HDL, LDL, and VLDL In plasma showed no significant differences between the plant-oil groups and their control groups. This suggests that plant oils have a direct effect on the aortic cholesterol metabolism. (Arteriosclerosis 8:281-287, May/June 1988)

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“…Oxysterols may enter the blood circulation with dietary c h o l e s t e r o l a n d b i l i a r y c h o l e s t e r o l (endogenous cholesterol) as part of c h y l o m i c r o n s t r u c t u r e ( L i n s e i s e n & Wolfran, 1998). Because of the similarity in structure between oxysterols and cholesterol, it has long been assumed that transport in serum would by similar (Peng et al, 1985). Oxysterols are also transported by low density lipoproteins (LDL), as is cholesterol, and there is evidence that high density lipoproteins (HDL), which perform reverse cholesterol transport, are also involved in the transport of oxysterols from tissues to the liver (Streuli et al, 1981;Robins & Fasulo, 1997;Rigotti, 2000).…”

Section: Oxysterolsmentioning

confidence: 99%

“…F a t t y a c i d e s t e r s a r e t h e predominant form of oxysterols found in extrahepatic tissues such as the aorta (Björkhem, 1992), and these esters are also found in plasma associated with various lipoproteins (Peng, et al, 1985). Using purified lecithin:cholesterol acyltransferase (LCAT), the enzyme responsible for esterification of cholesterol in serum, or the non-lipoprotein fraction of serum as a source for the enzyme, in vitro studies have shown that oxysterols are readily esterified and that the esterification can be inhibited by agents known to inhibit the esterification of cholesterol (Lin & Morel, 1996).…”

Section: Esterification Of Oxysterolsmentioning

confidence: 99%

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

Valenzuela

Sanhueza²,

Nieto³

2003

Biol. Res.

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BIOLOGICAL IMPORTANCE OF CHOLESTEROLSterol cholesterol (cholest-5-en-ß-ol) is an essential metabolite required for major biological functions, such as the cell membrane structure where the steroid f o r m s , t o g e t h e r w i t h p h o s p h o l i p i d molecules, the integral part of the lipid b i l a y e r ( S p e c t o r & Y o r e k , 1 9 8 5 ) . Cholesterol is inserted into membrane bilayers with its long axis perpendicular to the plane of the membrane, preventing the crystallization of fatty acyl chains by fitting b e t w e e n t h e m ( Y e a g l e , 1 9 8 5 ) a n d modifying the activity of membranebounded enzymes (Valencia et al., 1999). Cholesterol also provides the structural scaffolding for the synthesis of steroids a n d s t e r o i d h o r m o n e s , a n d f o r t h e biosynthesis of bile and bile acid salts. Sterol plays also an important role in embryonic development (Roux et al., 2000). ABSTRACTCholesterol is a molecule with a double bond in its structure and is therefore susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly-consumed foods and are formed during their manufacture and/or processing. Concern about oxysterols consumption arises from the potential cytotoxic, mutagenic, atherogenic, and possibly carcinogenic effects of some oxysterols. Eggs and egg-derived products are the main dietary sources of oxysterols. Thermally-processed milk and milk-derived products are another source of oxysterols in our diet. Foods fried in vegetable/animal oil, such as meats and French-fried potatoes, are major sources of oxysterols in the Western diet. Efforts to prevent or to reduce cholesterol oxidation are directed to the use of antioxidants of either synthetic or natural origin. Antioxidants are not only able to inhibit triglyceride oxidation, some of them can also inhibit cholesterol oxidation. Among synthetic antioxidants 2,6-ditertiarybutyl-4-methylphenol (BHT), and tertiary butylhydroquinone (TBHQ) can efficiently inhibit the thermalinduced oxidation of cholesterol. Some natural antioxidants, such as alpha-and gamma-tocopherol, rosemary oleoresin extract, and the flavonoid quercetin, show strong inhibitory action against cholesterol oxidation.

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Cholesterol oxidation derivatives and arterial endothelial damage

Cited by 162 publications

References 18 publications

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Antiatherogenic effect of olive and corn oils in cholesterol-fed rabbits with the same plasma cholesterol levels.

Cholesterol oxidation: Health hazard and the role of antioxidants in prevention

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