Revista chilena de nutrición
versión On-line ISSN 0717-7518
VALENZUELA B, Alfonso; SANHUEZA C, Julio y NIETO K., Susana. CHOLESTEROL OXIDES (OXISTEROLS): FACTORS CONDITIONING THEIR FORMATION, BIOLOGICAL EFFECTS AND CONTENT IN FOODS. Rev. chil. nutr. [online]. 2002, vol.29, n.2, pp. 116-124. ISSN 0717-7518. doi: 10.4067/S0717-75182002000200006.
Cholesterol oxides are formed when raw materials or finished products containing cholesterol are subjected to a heat treatment or to other physical or chemical conditions that promote the oxidation of cholesterol. Chromatographic methods allow the identification of at least 35 different cholesterol oxides. The mechanism for cholesterol oxides formation it is not yet clear, although it is believed that the molecular events producing oxidation are similar, and probably simultaneous, to those producing the oxidation of unsaturated fatty acids in fats and oils. Many biological effects attributed to cholesterol oxides, such as cell membrane structure modification, alteration of functions involved in cholesterol biosynthesis, and other cell activities are being described in this review. Furthermore, it has recently been suggested that cholesterol oxides are potentially more atherogenic than cholesterol by itself. Since the relatively high presence of cholesterol oxides in foods is a major concern for processors, new procedures designed to prevent their formation are currently under development. The role played by conventional synthetic antioxidants, as well as those found in nature, in the prevention of cholesterol oxides formation in foods is an active research area
Palabras clave : Cholesterol; cholesterol oxides; atherogenesis; synthetic antioxidants; natural antioxidants.