Od glejaka po COVID-19 - rola oksysteroli w organizmie człowieka

Gonet-Surówka, Agnieszka; Dynarowicz-Łątka, Patrycja

doi:10.18388/pb.2021_379

Cited by 2 publications

(1 citation statement)

References 67 publications

(68 reference statements)

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“…Oxysterols ingested in food are absorbed and packed into lipoproteins that are taken up by hepatic cells. It should be noted that oxysterols affect the nutritional profile of foods and are also associated with the development of various diseases (Alzheimer’s disease, atherosclerosis, bowel disease), as well as cancer and ageing 30 , 31 .…”

Section: Discussionmentioning

confidence: 99%

Oxysterols in stored powders as potential health hazards

Chudy

Teichert

2021

Sci Rep

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Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The main dietary sources of oxysterols are eggs and egg-derived products, thermally processed milk and milk-based products, fried meat. This study aimed to measure the amount of cholesterol oxidation products in milk powder, egg powder and milk–egg powder during 24 months of storage. The changes in the selected oxysterols (determined by gas chromatography) were recorded. In milk powder, after the production process, the amount of cholesterol was 0.2 g 100 g−1 fat and in egg powder it was 3.4 g 100 g−1. After 6 months of storage, the dominant oxysterol in milk and egg powder was 7α-HC and in milk–egg powder it was 7-KC. After the storage period, oxysterols in powdered milk reached 1.81% of total cholesterol. The most stable cholesterol was in the milk–egg mixture and its oxidation was the slowest. This study showed the presence of COPs in milk powder, egg powder and milk–egg powder and the effect of storage on cholesterol oxidation.

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Section: Discussionmentioning

confidence: 99%

Oxysterols in stored powders as potential health hazards

Chudy

Teichert

2021

Sci Rep

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Reactive Sulfur Compounds in the Fight against COVID-19

et al. 2022

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The SARS-CoV-2 coronavirus pandemic outbreak in 2019 resulted in the need to search for an effective and safe strategy for treating infected patients, relieving symptoms, and preventing severe disease. SARS-CoV-2 is an RNA virus that can cause acute respiratory failure and thrombosis, as well as impair circulatory system function. Permanent damage to the heart muscle or other cardiovascular disorders may occur during or after the infection. The severe course of the disease is associated with the release of large amounts of pro-inflammatory cytokines. Due to their documented anti-inflammatory, antioxidant, and antiviral effects, reactive sulfur compounds, including hydrogen sulfide (H2S), lipoic acid (LA), N-acetylcysteine (NAC), glutathione (GSH), and some other lesser-known sulfur compounds, have attracted the interest of scientists for the treatment and prevention of the adverse effects of diseases caused by SARS-CoV-2. This article reviews current knowledge about various endogenous or exogenous reactive sulfur compounds and discusses the possibility, or in some cases the results, of their use in the treatment or prophylaxis of COVID-19.

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Od glejaka po COVID-19 - rola oksysteroli w organizmie człowieka

Cited by 2 publications

References 67 publications

Oxysterols in stored powders as potential health hazards

Oxysterols in stored powders as potential health hazards

Reactive Sulfur Compounds in the Fight against COVID-19

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