Formation of cholesterol oxidation products (COPs) in animal products

Hur, Sun; Park, G.B.; Joo, Seon-Tea

doi:10.1016/j.foodcont.2006.05.008

Cited by 116 publications

(135 citation statements)

References 64 publications

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“…On the one hand, the antioxidant properties of these compounds might help to prevent meat -E-mail: raul.bodas@eae.csic.es from cholesterol oxidation in the meat; the consumption of oxidized cholesterol seems to be more directly connected to the development of atherosclerosis and coronary heart disease than pure cholesterol (Hur et al, 2007). On the other hand, the enzymatic activity of some of the proteins related to lipid metabolism (e.g.…”

Section: Introductionmentioning

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: Introductionmentioning

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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“…In comparison with the control group, samples of experimental material contain significantly (p ≤ 0.05) less of such compounds as: 7α-hydroxycholesterol, 7β-hydroxycholesterol, 5,6α-epoxycholesterol, 5,6β-epoxycholesterol, 20α-hydroxycholesterol and cholestantriol. The level of oxidation in meat products depends on the quality of the raw materials, the amount of added substances with antioxidant properties, the processing conditions and the length of ripening and storage [3]. Conchillo with co-workers [30] demonstrated that amounts of 7α-hydroxycholesterol, 7β-hydroxycholesterol, 25-hydroxycholesterol and β-epoxycholesterol depend on the type of packaging during storage and were lower in vacuum-stored raw chicken meat than in aerobically stored samples, probably due to the lack of oxygen under vacuum, which would protect cholesterol from oxidation.…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary rapeseed oil and humus-containing mineral preparation on cholesterol and cholesterol oxidation products content in pork

Salejda

Krasnowska

2016

Eur Food Res Technol

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“…Sabe-se que essas reações podem ser modificadas por muitos fatores, como a presença de metais, enzimas (lipoxigenase, oxidases e lipases), antioxidantes, luz, pH, temperatura, oxigênio e peró-xidos [8][9][10] .…”

Section: Substâncias Formadas a Partir Da Degradação De Lipídiosunclassified

“…Outras substâncias que podem ser geradas durante o processo de auto-oxidação são álcoois, ácidos, hidrocarbonetos e cetonas 4 . A rancificação oxidativa é responsável, principalmente, pelas alterações organolépticas dos produtos alimentícios [10][11][12] .…”

Section: Substâncias Formadas a Partir Da Degradação De Lipídiosunclassified

Formação de toxinas durante o processamento de alimentos e as possíveis conseqüências para o organismo humano

2009

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A produção de alimentos envolve inúmeras reações químicas, durante as quais podem ser geradas substâncias tóxicas ao organismo humano. A produção destas substâncias pode ocorrer de diferentes maneiras, variando em quantidade e em grau de toxicidade. Este trabalho objetivou estudar a produção de toxinas no processamento de alimentos, assim como as conseqüências da ingestão dessas substâncias para o ser humano. O estudo foi realizado a partir de extensa pesquisa bibliográfica. As principais reações na formação de compostos tóxicos apresentadas no decorrer do estudo são: degradação de lipídios, hidrogenação, pirólise e defumação. Entre as substâncias formadas, destacam-se: peróxidos, ácidos graxos trans, aminas heterocíclicas e hidrocarbonetos aromáticos policíclicos. O profissional nutricionista necessita conhecer como ocorre a formação de toxinas durante os variados processamentos que envolvem alimentos, assim como os riscos para a saúde de quem consome essas substâncias. Também é preciso propor técnicas de processamento adequadas, visando ao bem-estar do consumidor e à manutenção das propriedades nutricionais do alimento. Termos de indexação: Nutricionista. Produção de alimentos. Reações químicas. Substâncias tóxicas. A B S T R A C TFood production involves innumerable chemical reactions that may generate substances that are toxic to the human body. These substances can be produced in different ways, in varying amounts and degree of toxicity. The objective of this study was to investigate the production of toxins during food processing, as well as the

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Formation of cholesterol oxidation products (COPs) in animal products

Cited by 116 publications

References 64 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

Effect of dietary rapeseed oil and humus-containing mineral preparation on cholesterol and cholesterol oxidation products content in pork

Formação de toxinas durante o processamento de alimentos e as possíveis conseqüências para o organismo humano

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