Vol. 43, No. 2, 1999
CHOLESTEROL OXIDES (COPS) IN FOOD
Luf, W.*, Bösinger, S.*, Hiesberger, H.*, Sorgo, B.**
*Institute of Milk Hygiene, Milk Technology and Food Science
**Institute of Meat Hygiene, Meat Technology and Food Science
Veterinary University Vienna
Veterinärplatz 1
A-1210 Wien
Austria
Summary
Products of cholesterol oxidation are discussed as a possible cause of arteriosclerotic lesions. These products are formed from cholesterol by the effects of heat, light and radiation. Oxidation products may be cytotoxic, atherogenic, mutagenic, and carcinogenic and may inhibit cholesterol biosynthesis and membrane function. In foods, cholesterol oxidation products (COPS) may be formed during processing preparation, and storage. The occurrence of COPS in products of animal origin is summarized.
Key words: cholesterol oxides; food
This article is based on a lecture given at the conference Hygiena Alimentorum XIX (UVM Košice, October 26-28, 1998) and published in the Proceedings
References
Folia Veterinaria / 1999