Cholesterol Oxides in Foods of Animal Origin

  1. P. PANIANGVAIT,
  2. A.J. KING,
  3. A.D. JONES,
  4. B.G. GERMAN

Article first published online: 26 AUG 2006

DOI: 10.1111/j.1365-2621.1995.tb04548.x

Issue

Journal of Food Science

Journal of Food Science

Volume 60, Issue 6, pages 1159–1174, November 1995

Additional Information

How to Cite

PANIANGVAIT, P., KING, A., JONES, A. and GERMAN, B. (1995), Cholesterol Oxides in Foods of Animal Origin. Journal of Food Science, 60: 1159–1174. doi: 10.1111/j.1365-2621.1995.tb04548.x

Author Information

  1. Author Ring is with the Dept. of Avian Science, author Jones is with the Facility for Advanced Instrumentation, and author German is with the Dept. of Food Science & Technology, Univ. of California, Davis, CA 95616. Author Paniangvait, formerly with the Dept. of Food Science & Technology, is now affiliated with Thai President Foods Public Co., Ltd., Bangkapi, Bangkok, Thailand, 10240.

Publication History

  1. Issue published online: 26 AUG 2006
  2. Article first published online: 26 AUG 2006
  3. Ms received 9/10/94; revised 4/22/95; accepted 5/18/95.

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Keywords:

  • toxicity;
  • cholesterol oxides;
  • eggs;
  • milk;
  • meat;
  • marine foods

ABSTRACT

The earliest discovery of an oxidation product of cholesterol from a natural source was reported in 1940. Additional discoveries of cholesterol oxidation products (COPS) in edible food products accelerated in the 1980s as gas chromatography and high performance liquid chromatography detection methods were improved. COPS have been found in several foods including liquid eggs and dried egg products, milk and milk products, meat and meat products, marine food products, and other processed foods. Compelling evidence demonstrates that several cholesterol oxides are cytotoxic, atherogenic, mutagenic, and carcinogenic. Therefore, the presence of COPS in foods raises questions about the safety of consumption of some products.

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