Cholesterol Oxides in Foods of Animal Origin

P. PANIANGVAIT, A. J. KING, A. D. JONES, B. G. GERMAN

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Abstract

The earliest discovery of an oxidation product of cholesterol from a natural source was reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible food products accelerated in the 1980s as gas chromatography and high performance liquid chromatography detection methods were improved. COPS have been found in several foods including liquid eggs and dried egg products, milk and milk products, meat and meat products, marine food products, and other processed foods. Compelling evidence demonstrates that several cholesterol oxides are cytotoxic, atherogenic, mutagenic, and carcinogenic. Therefore, the presence of COPS in foods raises questions about the safety of consumption of some products.

Original languageEnglish (US)
Pages (from-to)1159-1174
Number of pages16
JournalJournal of Food Science
Volume60
Issue number6
DOIs
StatePublished - 1995

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Keywords

  • cholesterol oxides
  • eggs
  • marine foods
  • meat
  • milk
  • toxicity

ASJC Scopus subject areas

  • Food Science

Cite this

PANIANGVAIT, P., KING, A. J., JONES, A. D., & GERMAN, B. G. (1995). Cholesterol Oxides in Foods of Animal Origin. Journal of Food Science, 60(6), 1159-1174. https://doi.org/10.1111/j.1365-2621.1995.tb04548.x