title: Oxysterols formation: A review of a multifactorial process.
abstract: Dietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.
authors.affiliation: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n, IDISNA- Instituto de Investigación Sanitaria de Navarra, 31008 Pamplona, Spain. Electronic address: bbarriuso@alumni.unav.es.
authors.forename: Blanca
authors.initials: B
authors.lastname: Barriuso
authors.affiliation: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n, IDISNA- Instituto de Investigación Sanitaria de Navarra, 31008 Pamplona, Spain. Electronic address: dansorena@unav.es.
authors.forename: Diana
authors.initials: D
authors.lastname: Ansorena
authors.affiliation: Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n, IDISNA- Instituto de Investigación Sanitaria de Navarra, 31008 Pamplona, Spain. Electronic address: iastiasa@unav.es.
authors.forename: Iciar
authors.initials: I
authors.lastname: Astiasarán
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002784:Cholesterol / Q000031:analogs & derivatives / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D007700:Kinetics; D008962:Models, Theoretical; D010100:Oxygen / Q000737:chemistry; D000072376:Oxysterols / Q000737:chemistry*; D010840:Phytosterols / Q000737:chemistry*; D012855:Sitosterols / Q000737:chemistry; D013265:Stigmasterol / Q000737:chemistry
chemical_list: D000975:Antioxidants; D000072376:Oxysterols; D010840:Phytosterols; D012855:Sitosterols; C021273:campesterol; C025473:gamma-sitosterol; D002784:Cholesterol; D013265:Stigmasterol; D010100:Oxygen
keywords: Antioxidants; Cholesterol; Plant sterols; Sterol oxidation products; Thermo-oxidation