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Abstract
Cholesterol oxidation products are present in different biological pathways and in oxidized cholesterol-containing food. More than 70 molecules have been identified and most of them present cytotoxic, atherogenic, mutagenic, and carcinogenic effects. They can change important characteristics of the cellular membrane and inhibit the biosynthesis of several molecules. Foods of animal origin can develop these derivatives by the action of oxygen, heat, polyunsaturated fatty acids, water, pH, radiation, and inadequate packaging and storage, affecting their quality and exposing consumers to potential health problems. Despite the interest in cholesterol oxidation products, safe biological levels for them have not yet been established. The purpose of this review is to examine cholesterol oxidation products in foods and examine their importance for human health.
Acknowledgments
The authors would like to thanks to the State of São Paulo Research Foundation (FAPESP) and the National Council for Scientific and Technological Development (CNPq) for their financial support and for granting scholarships.