The Role of Dietary Cholesterol in Lipoprotein Metabolism and Related Metabolic Abnormalities: A Mini-review

Kapourchali, Fatemeh Ramezani; Gangadaran, Surendiran; Goulet, Amy; Moghadasian, Mohammed H.

doi:10.1080/10408398.2013.842887

Cited by 77 publications

(57 citation statements)

References 48 publications

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“…Egg yolk contains significant amounts of cholesterol, and Beynen et al [ 131 ] measured increased levels of both LDL and high-density lipoprotein (HDL) in subjects who followed a diet rich in egg yolk (6 egg yolks/day for 10 days). Dietary cholesterol accounts for approximately one third of the pooled body cholesterol, the remaining being synthesized in the body [ 132 ]. In line with this fact, modest increases in plasma lipoprotein profiles were observed in two other studies [ 133 , 134 ].…”

Section: Resultsmentioning

confidence: 99%

Biomarker of food intake for assessing the consumption of dairy and egg products

et al. 2018

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Dairy and egg products constitute an important part of Western diets as they represent an excellent source of high-quality proteins, vitamins, minerals and fats. Dairy and egg products are highly diverse and their associations with a range of nutritional and health outcomes are therefore heterogeneous. Such associations are also often weak or debated due to the difficulty in establishing correct assessments of dietary intake. Therefore, in order to better characterize associations between the consumption of these foods and health outcomes, it is important to identify reliable biomarkers of their intake. Biomarkers of food intake (BFIs) provide an accurate measure of intake, which is independent of the memory and sincerity of the subjects as well as of their knowledge about the consumed foods. We have, therefore, conducted a systematic search of the scientific literature to evaluate the current status of potential BFIs for dairy products and BFIs for egg products commonly consumed in Europe. Strikingly, only a limited number of compounds have been reported as markers for the intake of these products and none of them have been sufficiently validated. A series of challenges hinders the identification and validation of BFI for dairy and egg products, in particular, the heterogeneous composition of these foods and the lack of specificity of the markers identified so far. Further studies are, therefore, necessary to validate these compounds and to discover new candidate BFIs. Untargeted metabolomic strategies may allow the identification of novel biomarkers, which, when taken separately or in combination, could be used to assess the intake of dairy and egg products.Electronic supplementary materialThe online version of this article (10.1186/s12263-018-0615-5) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%

Biomarker of food intake for assessing the consumption of dairy and egg products

et al. 2018

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“…The LDLs are very small particles made up by lipids, cholesterol and proteins, with the function of transporting cholesterol and lipids from the blood to the adipose and muscular tissue and, in general, to all cells of the body [65,66]. However, the LDLs can be oxidized by the FR, affecting, consequently, the molecules of cholesterol and fatty acids that constitute each LDL.…”

Section: Flavonoids -From Biosynthesis To Human Health 206mentioning

confidence: 99%

Antioxidant Capacity of Anthocyanin Pigments

Martín¹,

Kuskoski²,

Navas³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Anthocyanins are a family of natural pigments classified into the group of flavonoids, considered to be responsible for the color and taste of many fruits and vegetables, i.e. berries. Anthocyanins are common components of the human diet. Besides their interest as colorant because of their coloring properties, the study of anthocyanin compounds stems from their wide applicability in the prevention and even in the treatment of various human diseases. However, various aspects of the pharmacological roles of anthocyanins remain in the dark, having still several obstacles to the development of robust diets or prescribing lines on consumption of anthocyanins. The chemical structure of anthocyanins determines in large measure its capacity and efficacy as an antioxidant agent. In this study, the following aspects are reviewed: the antioxidant effect of anthocyanin pigments; the oxidative stress, the bioavailability after intake and biological aspects of anthocyanins, the method for measuring the antioxidant activity of anthocyanins, the relationship between structure and activity; and the influence of the anthocyanins in the antioxidant activity of wines. Finally an overview of some potential uses in food industry is attempted mainly focusing in the anthocyanin encapsulation topic. Attention has been paid to the more recent publications in the field.

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“…Exogenous cholesterol from food could significantly influence the amount of production and the formation of endogenous cholesterol. Both "endogenous" and "exogenous" cholesterol are transferred by a number of lipoprotein particles including chylomicrons, VLDL, LDL and HDL (Kapourchali et al, 2016).…”

Section: Blood Metabolitementioning

confidence: 99%

Performance, Nutrient Digestibility, and Meat Quality of Bali Cattle Fed a Ration Supplemented with Soybean Oil Calcium Soap and Cashew Fruit Flour

Bain¹,

Astuti²,

Suharti³

et al. 2016

Med Pet

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The study to evaluate growth performance, nutrient digestibility, blood metabolites profile and meat fatty acid of Bali cattle treated with 3 different types of rations were conducted using a completely randomized block design with 4 replications. Ration treatments were R1: 40% native grass (NG) + 60% concentrate, R2: 40% NG + 60% concentrate supplemented with 5% soybean oil calcium soap (SOCS), and R3: (40% NG + 60% concentrate supplemented with 5% SOCS + 10% cashew fruit flour (CFF). Variables measured were growth performance, nutrients digestibility, blood metabolites, and meat fatty acid profile. Data were analyzed using analysis of variance (ANOVA) and the differences between treatment means were examined by Duncan Multiple Range Test. Results of the study showed that the 3 different feed treatments did not have any significant effect on dry matter intake and organic matter intake, daily body weight gain, feed efficiency, crude fiber, ADF and NDF digestibilities, cholesterol, triglycerides, low density lipoprotein (LDL), high density lipoprotein (HDL), total fatty acid contents and content of unsaturated and saturated meat fatty acids of Bali cattle meat. Different treatment rations also did not affect dry matter digestibility, however the treatments significantly affect the organic matter, crude protein, and fat digestibility (P<0.05). Bali cattle fed 5% SOCS (R2) and 5% SOCS + 10% CFF (R3) had higher organic matter and ether extract digestibilities and linoleic acid content of meat (P<0.05) compared with the control (R1). The Bali cattle fed with R1 and R2 had higher crude protein digestibility (P<0.05) compared with that of R3. It is concluded that the supplementation of 5% SOCS and 10% CFF in the ration improved the digestibility of organic matter, ether extract and linoleic fatty acids content in Bali cattle meat.

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The Role of Dietary Cholesterol in Lipoprotein Metabolism and Related Metabolic Abnormalities: A Mini-review

Cited by 77 publications

References 48 publications

Biomarker of food intake for assessing the consumption of dairy and egg products

Biomarker of food intake for assessing the consumption of dairy and egg products

Antioxidant Capacity of Anthocyanin Pigments

Performance, Nutrient Digestibility, and Meat Quality of Bali Cattle Fed a Ration Supplemented with Soybean Oil Calcium Soap and Cashew Fruit Flour

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