By Francesc Guardiola
Content material: ldl cholesterol Oxidation items 1. ldl cholesterol Oxidation Mechanisms 2. Extraction and Purification of ldl cholesterol Oxidation items three. choice of ldl cholesterol Oxidation items through fuel Chromatography four. selection of ldl cholesterol Oxidation items via High-Performance Liquid Chromatography five. decision of ldl cholesterol Oxidation items via Thin-Layer Chromatography 6. Harmonization of ldl cholesterol Oxidation Product research 7. Formation and content material of ldl cholesterol Oxidation items in Egg and Egg items eight. Formation and content material of ldl cholesterol Oxidation items in Milk and Dairy items nine. Formation and content material of ldl cholesterol Oxidation items in Meat and Meat items 10. Formation and content material of ldl cholesterol Oxidation items in Seafood and Seafood items eleven. Formation and content material of ldl cholesterol Oxidation items in different meals 12. starting place and content material of ldl cholesterol Oxidation items in organic Samples thirteen. ldl cholesterol Oxidation items and Atherosclerosis 14. ldl cholesterol Oxidation items: different organic results Phytosterol Oxidation items 15. Formation and content material of Phytosterol Oxidation items in meals sixteen. choice of Phytosterol Oxidation items in meals and organic Samples 17. organic results of Phytosterol Oxidation items, destiny study parts and Concluding comments
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Additional resources for Cholesterol and phytosterol oxidation products : analysis, occurrence, and biological effects
In the recovered unsaponifiable matter, COP are considerably enriched, thus avoiding overloading of subsequent chromatographic systems with neutral lipids. As mentioned above, Dionisi et al. 2). Guardiola et al. (13) compared SPE clean-up of the crude lipid extract of egg powder with and without preceding cold saponfication. The direct determination of COP from the unsaponifiable fraction without further clean-up served as a control. The mean recovery values for the COP studied were highest for the procedure in which crude lipids were fractionated directly onto a Si-SPE cartridge using an optimized elution scheme, without prior saponification of acylglycerols (Fig.
79, 3871–3877. 52. S. (1984) Thermo-Oxidative Degradation Products of Methyl Oleate, Riv. Ital. Sost. Grasse 61, 337–344. 53. , and Lercker, G. (1995) I Prodotti dell’Ossidazione Termica del Colesterolo Acetato, Atti del 2˚ Congresso Nazionale di Chimica degli Alimenti, Giardini-Naxos, 24–27 maggio, pp. 545–552. 54. , and Pizzale, L. (1999) Formation of the 5,6-Epoxy Derivatives of 7-Hydroxy-cholesteryl 3-Acetates During Peroxidation of Cholesteryl Acetate, Grasas Aceites 50, 193–198. 55. , and Capella, P.
Because COP are potentially hazardous components, a detailed knowledge regarding their occurrence in the diet is a prerequisite for assessing the risk associated with their ingestion. To generate a sound database regarding the levels of COP in common foodstuffs, some form of a harmonized and validated protocol for COP analysis is urgently required to avoid the inclusion of erroneous data due to the application of inadequate methodology. Acknowledgment This work was supported by a grant from the Austrian Science Fund (FWF Project P13757CHE).