Guardiola F., Dutta P.C., Codony R., Savage G.P. (Eds.) Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects

AOCS Press, 2002. - 388 p.This book contains 17 chapters on cholesterol and phytosterol oxidation products. Several aspects of cholesterol oxidation products (oxycholesterols), including cholesterol oxidation mechanisms, analytical determination, origin and content of these compounds in foods and biological specimens and their biological effects, are reviewed with emphasis on recent advances in these fields. Limited information on different aspects of phytosterol oxidation products are also presented. Research into the problem of analysing mixed sterol oxidation products is highlighted.Cholesterol Oxidation Products
Cholesterol Oxidation Mechanisms
Extraction and Purification of Cholesterol Oxidation Products
Determination of Cholesterol Oxidation Products by Gas Chromatography
Determination of Cholesterol Oxidation Products by High-Performance Liquid Chromatography
Determination of Cholesterol Oxidation Products by Thin-Layer Chromatography
Harmonization of Cholesterol Oxidation Product Analysis
Formation and Content of Cholesterol Oxidation Products in Egg and Egg Products
Formation and Content of Cholesterol Oxidation Products in Milk and Dairy Products
Formation and Content of Cholesterol Oxidation Products in Meat and Meat Products
Formation and Content of Cholesterol Oxidation Products in Seafood and Seafood Products
Formation and Content of Cholesterol Oxidation Products in Other Foods
Origin and Content of Cholesterol Oxidation Products in Biological Samples
Cholesterol Oxidation Products and Atherosclerosis
Cholesterol Oxidation Products: Other Biological Effects Phytosterol Oxidation Products
Formation and Content of Phytosterol Oxidation Products in Foods
Determination of Phytosterol Oxidation Products in Foods and Biological Samples
Biological Effects of Phytosterol Oxidation Products, Future Research Areas and Concluding Remarks