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2001 | 28 | 3 |
Tytuł artykułu

Produkty utleniania cholesterolu w zywnosci

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Treść / Zawartość
Warianty tytułu
Języki publikacji
PL
Abstrakty
Wydawca
-
Rocznik
Tom
28
Numer
3
Opis fizyczny
s.256-263,rys.,tab.,bibliogr.
Twórcy
autor
  • Katedra Przetwórstwa Produktów Zwierzęcych, Akademia Rolnicza, Kraków
Bibliografia
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  • 4. Black H.S., Lo W.B.: Formation of a carcinogen in human skin irradiated with ultraviolet light. Nature 1971, 234, 306.
  • 5. Blackburn G.M., Rashid A., Thompson M.H.: Interaction of 5,6-cholesterol oxide with DNA and other nucleophiles. J. Chem. Soc. Chem. Commun., 1979, 420.
  • 6. Chan S.H., Gray J.I., Gomaa E.A., et al.: Cholesterol oxidation in whole milk powders as influencing by processing and packaging. Food Chem., 1993, 47, 321.
  • 7. Emanuel H.A., Hassel C.A., Addis P.B., et al.: Plasma cholesterol oxidation products (oxysterols) in human subjects fed a meal rich in oxysterols. J. Food Sci., 1991, 56, 843.
  • 8. Engeseth N.J., Gray J.I., Booren A.M., et al.: Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation. Meat Sci., 1993, 35, 1.
  • 9. Fontana A., Antoniazii F., Climino G., et al.: High resolution NMR detection of cholesterol oxides in spray-dried egg yolk. J. Food Sci., 1992, 57, 869.
  • 10. Gray M.F., Lawrie T.D.V., Brooks C.J.W.: Izolation and identification of cholesterol α-oxide and other minor sterols in human serum. Lipids 1971, 6, 836.
  • 11. Guardiola F., Codony R., Rafecas M., et al.: Oxysterol formation in spray-dried egg processed and stored under various conditions: prevention and ralationship with other quality parameters. J. Agric. Food Chem., 1997, 45, 2229.
  • 12. Guardiola F., Codony R., Miskin D., et al.: Oxysterol formation in egg powder and relationship with other quality parameters. J. Agric. Food Chem., 1995, 43, 1903.
  • 13. Higley N.A., Taylor S.L.: Cholesterol oxides in processed meats. Meat Sci., 1986, 16, 175.
  • 14. Huber K.C., Pike O.A., Huber C.S.: Antioxidant inhibition of cholesterol oxidation in a spray-dried food system during accelerated storage. J. Food Sci., 1995, 60, 909.
  • 15. Hwang P.L.: Biological activities of oxygenated sterols: physiological implications. Bio Essays 1991, 3, 583.
  • 16. Hwang K.T., Maeker G.: Quantification of cholesterol oxidation products in unirradiated and irradiated meats. J.A.O.C.S. 1993, 70, 371.
  • 17. Imai H., Werthessen N.T., Subramayam V., et al.: Angiotoxity of oxydenated sterols and possible precursors. Science 1980, 207, 651.
  • 18. Imai H., Werthessen N.T., Taylor C.B., et al.: Angiotoxicity and arterosclerosis due to contaminants of USP - grade cholesterol. Arch. Pathol. Lab. Med., 1976, 100, 565.
  • 19. Kandutsch A.A., Chen H.W.: Inhibition of cholesterol synthesis by oxygenated sterols. Lipids 1978, 13, 704.
  • 20. Kelly P.M., Gray J.I., Slattery J.: Direct ‘low NOx gas combustion heating of a spray drier during milk powder manufacture. J. Soc. Dairy Technol., 1989, 42, 14.
  • 21. Kumar N., Singhal O.P.: Cholesterol oxides and atherosclerosis: A review. J. Sci. Food Agric., 1991, 55, 497.
  • 22. Li S.X., Cherian G., Sim J.S.: Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocoferol. J. Food Sci., 1996, 61, 721.
  • 23. Missler S.R., Wasilchuk B.A., Merritt C.: Separation and identification of cholesterol products in dried egg preparations. J. Food Sci., 1985, 50, 595.
  • 24. Monahan F.J., Gray J.I., Booren A.M., et al.: Influence of dietary treatment on lipid and cholesterol oxidation in pork. J. Agric. Food Chem., 1992, 40, 1310.
  • 25. Morgan J.N., Armstong D.J.: Formation of cholesterol-5,6-epoxides during spray-drying of egg yolk. J. Food Sci., 1987, 52, 1224.
  • 26. Morgan J.N., Armstong D.J.: Quantification of cholesterol oxidation products in egg yolk powder spray-dried with dirrect heating. J. Food Sci., 1992, 57, 43.
  • 27. Morrison R.T., Boyd R.N.: Chemia organiczna. Warszawa, Wydawnictwo Naukowe PWN, 1994.
  • 28. Murray R.K., Granner D.K., Mayes P.A., et al.: Biochemia Harpera. Warszawa, Wydawnictwo Lekarskie PZWL 1995.
  • 29. Naber E.C., Biggert M.D.: Analysis for and generation of cholesterol oxidation products in egg yolk by heat treatment. Poultry Sci., 1985, 64, 341.
  • 30. Nourooz-Zadeh J., Appelqvist L.A.: Cholesterol oxides in swedish foods and food ingredients: butter and chesse. JAOCS 1988, 65, 1635.
  • 31. Nourooz-Zadeh J., Appelqvist L.A.: Cholesterol oxides in swedish foods and food ingredients: milk powder products. J. Food Sci., 1988, 53, 74.
  • 32. Nourooz- Zadeh J., Appelqvist L.A.: Cholesterol oxides in swedish foods and food ingredients: fresh eggs and dehydrated egg products. J. Food Sci., 1987, 52, 57.
  • 33. Obiedziński M.W., Bartnikowska E., Cieślak B.: Skład kwasów tłuszczowych i koncentracja steroli. Przem. Spoż., 1996, 10, 13.
  • 34. Ozilgen S., Ozilgen M.: Kinetic model of lipid oxidation in foods. J. Food Sci., 1990, 55, 498.
  • 35. Parish E.J., Nandusi V.B.B., Kohl H.H.: Oxysterols: chemical synthesis, biosynthesis and biological activities. Lipids 1986, 21, 27.
  • 36. Parson P.G., Gass P.: Chromosome damage and DNA repair induced in human fibroblast by UV and cholesterol oxide. Aust. J. Exp. Biol. Med. Sci., 1978, 56, 287.
  • 37. Peng S.K., Philips G.A., Guang-Zhi X., et al.: Trensport of cholesterol autooxidation products in rabbit lipoproteins. Atheroscerosis 1987, 64, 1.
  • 38. Peng S.K., Taylor C.B., Hill J.C., et al.: Cholesterol oxidation dericatives and arterial endothelial damage. Atheroscerosis 1985, 54, 121.
  • 39. Peng S.K., Taylor C.B., Huang W.Y., et al.: Distribution of 25-hydroxycholesterol in the lipoprotein and its role in atherogenesis. A study in squirrel monkeys. Atheroscerosis 1982, 41, 395.
  • 40. Peng S.K., Taylor C.B., Tham P., et al.: Effects of auto-oxidation products from cholesterol on aortic smooth muscle cells. Arch. Patch. Lab. Med., 1978, 102, 57.
  • 41. Pie J.E., Seillan C.: Oxysterols in cultured bovine aortic smooth muscle cells and the monocyte - like cell line U937. Lipids 1992, 27, 270.
  • 42. Pie J.E., Spahis K., Seillan C.:Cholesterol oxidation in meat products during cooking and frozen storage. J. Agric. Food Chem., 1991, 39, 250.
  • 43. Pie J.E., Spahis K., Seillan C.: Evaluation of oxidative degradation of cholesterol in food and food ingredients: identification and quantification of cholesterol oxides. J. Agric. Food Chem., 1990, 38, 973.
  • 44. Sander B.D., Addis P.B., Park S.N., et al.: Quantification of cholesterol oxidation products in a variety of foods. J. Prot., 1989, 62, 109.
  • 45. Shu-Mei L., Gray J.I., Buckaly D.J., et al.: Influence of free radicals and other factor on formation of cholesterol oxidation products in spray-dried whole egg. J. Aric. Food Chem., 1995, 43, 1127.
  • 46. Shu-Mei L., Gray J.I., Chen C.: Nitrogen oxide-initiated cholesterol oxidation and carotenoid degradation in an egg lipid model system. J. Sci. Food Agric., 1996, 72, 179.
  • 47. Shu-Mei L., Gray J.I., Partidge J.A., et al.: Stability of cholesterol and paprika carotenoids in egg powders as influenced by dietary and processing treatments. J. Sci. Food Agric., 1996, 72, 171.
  • 48. Smith L.L.: Cholesterol autooxidation. New York, Plenum Press, 1981.
  • 49. Smith L.L.: Cholesterol autooxidation 1981-1986. Chem. Phys. Lipids 1987, 44, 87.
  • 50. Taylor C.B., Peng S.K., Werthessen N.T., et al.: Spontaneously occuring angiotoxic derivatives of cholesterol. Am. J. Clin. Nutr, 1979, 32, 40.
  • 51. Tsai L.S., Hudson C.A.: Cholesterol oxides in commercial dry egg products: isolation and indentification. J. Food Sci., 1984, 49, 1245.
  • 52. Tsai L.S., Hudson C.A.: Cholesterol oxides in commercial dry egg products: quantification. J. Food Sci., 1985, 50, 229.
  • 53. Van de Bovenkamp P., Kossmeijer-Schuil TG, Katan M.B.: Quantification of oxysterols in duth foods: egg products and mixed diets. Lipids 1988, 23,1079.
  • 54. Wahle K.W.L., Hoope P.P., McIntosh G.: Effects of storage and various intristic vitamin E concentrations on lipid oxidation in dried egg powders. J. Sci. Food Agric., 1993, 61, 463.
  • 55. Watambe K., Nakamura R., Hosono A.: Mutagenic activity of heat induced cholesterol degradation products. J. Food Sci, 1988, 53, 1913.
  • 56. Wąsowicz E.: Produkty utleniania cholesterolu, wykrywanie w żywności i ich biologiczne znaczenie. Poznań, Biblioteka PTTŻ Oddział Wielkopolski, 1997.
  • 57. Zubillaga M.P., Maeker G.: Quantification of three cholesterol oxidation products in raw meat and chicken. J. Food Sci, 1991, 56, 1194.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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