Cała prawda o oksysterolach

• Autorzy: Brzeska M.I.

Warianty tytułu

EN

The whole truth about oxysterols

• Języki publikacji: PL

Abstrakty

PL

Cholesterol występujący w diecie uznawany jest za główną przyczynę pojawienia się zmian miażdżycowych, natomiast przyjmuje się, że fitosterole to składniki dobroczynne, które pozwalają obniżyć poziom cholesterolu we krwi. Związki te należą do jednej grupy chemicznej – steroli, która łatwo ulega utlenianiu, w wyniku czego powstają oksysterole. Te natomiast mają właściwości toksyczne dla organizmów żywych. Udowodniono, że istnieje istotne powiązanie między oksysterolami a chorobami sercowo-naczyniowymi. Oczywiście im większe stężenie steroli w żywności, tym większe prawdopodobieństwo wysokiej zawartości ich tlenowych pochodnych w danym produkcie. Istotne jest, by poznać wpływ oksysteroli na organizmy żywe, procesy ich tworzenia oraz zawartość w popularnych produktach spożywczych.

EN

Cholesterol present in the diet is considered as main cause of the appearance of atherosclerosis, while phytosterols are known as substances that decrease concentration of Low-Density Lipoproteins in blood. Cholesterol and phytosterols belong to the same chemical group, sterols, which willingly undergo oxidation. Products of sterols oxidation are toxic to living organisms. It has been proved that oxysterols significantly impact appearance of cardiovascular disease. Obviously, the higher concentration of sterols in the food, the more likely high content of oxygen derivatives in the diet. Therefore, it is worth to know influence of phytosterols on living organisms, processes which lead to their formation, and their levels in popular foodstuffs.

Słowa kluczowe

PL

cholesterol; zagrozenia zdrowia; fitosterole; sterole; oksysterole; cytotoksycznosc; zywnosc; choroby czlowieka; zywienie czlowieka; dieta

• Wydawca: -
• Czasopismo: Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego
• Rocznik: 2016
• Tom: 71
• Numer: 2
• Opis fizyczny: s.77-96,rys.,tab.,bibliogr.

Twórcy

autor

Brzeska M.I.

• Zakład Analizy Żywności, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im.prof.Wacława Dąbrowskiego, ul.Rakowiecka 36, 02-532 Warszawa

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