19. Cholesterol: chemistry, cancer metabolism and tumorigenesis

Erukainure, Ochuko L.; Muhammad, Aliyu; Okoro, E.E.; Obode, Okukwe C.; Zaruwa, Moses Z.; Elemo, Gloria N.

doi:10.3920/978-90-8686-821-6_19

Search citation statements

Order By: Relevance

Paper Sections

Select...

Introduction1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2020

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

(1 citation statement)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It also has vital functions in the metabolism and function of body tissue [3]. Cholesterol is an essential precursor for the synthesis of vitamin D, bile, bile acids salts, steroids and hormones [4]. For instance, vitamin D3 is a derivative of cholesterol and is formed in the skin from 7-dehydrocholesterol.…”

Section: Introductionmentioning

confidence: 99%

Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Pérez-Andrés

Cropotova

Harrison

et al. 2020

Foods

View full text Add to dashboard Cite

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.

show abstract

Section: Introductionmentioning

confidence: 99%