Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Abstract

Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additives has motivated the food industry to search for natural alternatives. Natural compounds with antioxidant properties are able to retard or prevent lipid oxidation in food. Animal sources like fish, eggs, meats, and dairy products are essential foods for human health due to their lipid fraction with high contents of unsaturated compounds, such as polyunsaturated fatty acids and cholesterol. However, these unsaturated lipids when exposed to favorable factors can become oxidized, which leads to sensory and nutritional losses as well as the formation of oxidized compounds known as cholesterol oxidation products or COPs. COPs are associated with deleterious health effects, such as inflammation, cytotoxicity, atherogenesis, carcinogenesis, and alterations in cell membrane properties, as well as the development of degenerative diseases such as Alzheimer's, Parkinson's, Huntington's, and other chronic diseases. Thus, the use of natural antioxidants can be an alternative to synthetics to prevent the formation of COPs and extend the shelf life of foods susceptible to oxidative deterioration. This review brings together information concerning the use of natural antioxidants as a strategy to control cholesterol oxidation.

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

“…Although this study highlights the protective effect of natural antioxidants against COPs formation, cholesterol oxidation occurs through mechanisms similar to the oxidation of other unsaturated lipids that are susceptible to attack by reactive oxygen species, which includes radical and nonradical molecules. Thus, garlic and leek may also minimize the lipid peroxidation of other lipid compounds present in fish burgers by controlling pro‐oxidant concentrations and/or inactivating free radicals that initiate the oxidative reactions (de Oliveira et al., 2018; Embuscado, 2019).…”

“…Lipid oxidation may negatively affect the nutritive and sensorial values of food, as well as forming compounds that when ingested can present a risk to human health (Huang & Ahn, 2019). Cholesterol, found in great amounts in food of animal origin, is readily susceptible to oxidation leading to the formation of cholesterol oxidation products (COPs) (de Oliveira et al., 2018; Kulig, Cwiklik, Jurkiewicz, Rog, & Vattulainen, 2016; Saldanha & Bragagnolo, 2008), which have been extensively studied due to their carcinogenic, atherogenic, mutagenic, and cytotoxic potential (Kulig et al., 2016; Sottero et al., 2019).…”

“…To control or minimize lipid oxidation, synthetic antioxidants are widely used by the food industry. However, due to the toxic and carcinogenic effects linked to these additives and the consumer demand for more natural, safer, and healthier food, an increasing interest in natural antioxidants has been reported (de Oliveira et al., 2018).…”

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

“…Cholesterol is an essential component of animal tissue whose chemical structure makes it susceptible to oxidation. The process of oxidation of cholesterol is similar to those which occur in other unsaturated lipids, since it is prone to react with reactive oxygen species (ROS) [85]. The double bonds between carbons 5 and 6, carbon 7 and tertiary carbons C20 and C25 are the main positions sensitive to oxidation [86].…”

Formulação de sal de ervas como promotor da redução de sódio em hambúrguer: avaliação sensorial e efeitos na formação de óxidos de colesterol

“…O emprego de ervas aromáticas, especialmente em produtos cárneos, dificulta a oxidação de lipídios, com a conseqüente formação de malonaldeídos e produtos da oxidação de colesterol (POCs), compostos freqüentes em alimentos rançosos FERREIRA et al, 2017;KHORSANDI et al, 2018;OLIVEIRA et al, 2018;GUIZELLINI et al, 2020).…”