Cholesterol Oxides in Foods of Animal Origin
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 6, pages 1159–1174, November 1995
How to Cite
PANIANGVAIT, P., KING, A.J., JONES, A.D. and GERMAN, B.G. (1995), Cholesterol Oxides in Foods of Animal Origin. Journal of Food Science, 60: 1159–1174. doi: 10.1111/j.1365-2621.1995.tb04548.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 9/10/94; revised 4/22/95; accepted 5/18/95.
- cholesterol oxides;
- marine foods
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.