Probiyotik Mayanın Yüksek Kolesterol İçeren Diyetle Beslenen Sıçanlarda Kolesterolü Düşürücü Ajan Olarak Kullanılabilirliğinin Araştırılması

ALOĞLU, Hatice ŞANLIDERE; Özer, Ezgi Demir; Öner, Zübeyde; Savaş, Hasan Basri; UZ, Efkan

doi:10.9775/kvfd.2015.13143

Cited by 1 publication

(1 citation statement)

References 10 publications

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“…The normal level of cholesterol in a normal adult human body ranges from 150 to 200 mg/dL. Significant amounts of cholesterol are synthesized by the body per day to compensate for the loss occurring in excretion and other ways [21][22][23]. A daily intake of cholesterol of about 300 mg for adults is recommended by food safety authorities [24,25].…”

Section: Introductionmentioning

confidence: 99%

A General Review of Methodologies Used in the Determination of Cholesterol (C27H46O) Levels in Foods

Ndhlala,

Kavaz Yüksel,

Çelebi

et al. 2023

Foods

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Cholesterol (C27H46O) is a lipid-derived substance found in lipoproteins and cell membranes. It is also one of the main sources for the production of bile acids, vitamin D, and steroid hormones. Today, foods are evaluated by consumers not only according to their taste and nutritional content but also according to their effects on consumer health. For example, many consumers choose foods according to their cholesterol level. The cholesterol in the food can directly affect the blood cholesterol level when consumed, which can lead to cardiovascular diseases. High levels of cholesterol can lead to diet-related human diseases such as cardiac arrest, paralysis, type II diabetes, and cerebral hemorrhage. In societies with high living standards, interest in and consumption of foods that lower or have low cholesterol levels have increased recently. Accordingly, efforts to increase the variety of foods with reduced cholesterol levels are on the rise. This has indirectly led to the accurate measurement of cholesterol levels in blood and food being of great importance. Classical chemical, enzymatic, colorimetric, polarographic, chromatographic, and spectrophotometric methods; enzymatic, nonenzymatic, and electrochemical sensors; and biosensors are used for the determination of cholesterol in foods. The purpose of this review is to reveal and explore current and future trends in cholesterol detection methods in foods. This review will summarize the most appropriate and standard methods for measuring cholesterol in biological components and foods.

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