title: Cholesterol Oxidation in Fish and Fish Products.
abstract: Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.
authors.affiliation: Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil.
authors.forename: Natalie Marinho
authors.initials: NM
authors.lastname: Dantas
authors.affiliation: Dept. of Nutrition, School of Public Health, Univ. of São Paulo (USP), Brazil - Av. Dr. Arnaldo, 715, São Paulo, SP, CEP, 01246-904, Brazil.
authors.forename: Geni Rodrigues
authors.initials: GR
authors.lastname: Sampaio
authors.affiliation: Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil.
authors.forename: Fernanda Silva
authors.initials: FS
authors.lastname: Ferreira
authors.affiliation: Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil.
authors.forename: Tatiana da Silva
authors.initials: Tda S
authors.lastname: Labre
authors.affiliation: Dept. of Nutrition, School of Public Health, Univ. of São Paulo (USP), Brazil - Av. Dr. Arnaldo, 715, São Paulo, SP, CEP, 01246-904, Brazil.
authors.forename: Elizabeth Aparecida Ferraz da Silva
authors.initials: EA
authors.lastname: Torres
authors.affiliation: Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil.
authors.forename: Tatiana
authors.initials: T
authors.lastname: Saldanha
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000378:metabolism*; D005396:Fish Products / Q000032:analysis; D005399:Fishes / Q000378:metabolism*; D006801:Humans; D015227:Lipid Peroxidation; D010084:Oxidation-Reduction
chemical_list: D002784:Cholesterol
keywords: cholesterol; cholesterol oxides; fish; processing