7-Ketocholesterol as marker of cholesterol oxidation in model and food systems: When and how

Biochemical and Biophysical Research Communications

Volumn 446, Issue 3, 2014, Pages 792-797

  Rodriguez Estrada, Maria Teresa ^a   Garcia Llatas, Guadalupe ^b   Lagarda, María Jesús ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

7 Ketocholesterol; Cholesterol oxidation; Food; Kinetics; Model systems; Oxysterols

Indexed keywords

7 OXOCHOLESTEROL; CHOLESTEROL; PROTEIN;

CHOLESTEROL OXIDATION; DAIRY PRODUCT; EGG; FISH; FOOD; FOOD PROCESSING; HUMAN; MEAT; MILK; OXIDATION; PRIORITY JOURNAL; REVIEW; SEA FOOD; TEMPERATURE; TIME;

7-KETOCHOLESTEROL; CHOLESTEROL OXIDATION; FOOD; KINETICS; MODEL SYSTEMS; OXYSTEROLS;

BIOLOGICAL MARKERS; CHOLESTEROL; DAIRY PRODUCTS; EGGS; FOOD; KETOCHOLESTEROLS; MEAT PRODUCTS; OXIDATION-REDUCTION; SEAFOOD;

EID: 84898829263     PISSN: 0006291X     EISSN: 10902104     Source Type: Journal    
DOI: 10.1016/j.bbrc.2014.02.098     Document Type: Review

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