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First international descriptive and interventional survey for cholesterol and non-cholesterol sterol determination by gas- and liquid- chromatography–Urgent need for harmonisation of analytical methods

Autor: Lütjohann, D. (Dieter), Björkhem, I. (Ingemar), Friedrichs, S. (Silvia), Kerksiek, A. (Anja), Lövgren-Sandblom, A. (Anita), Geilenkeuser, W.J. (Wolf Jochen), Ahrends, R. (Robert), Andrade, I. (Isabel), Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Baila-Rueda, L. (Lucía), Barriuso, B. (Blanca), Becker, S. (Susen), Bretillon, L. (Lionel), Browne, R.W. (Richard W.), Caccia, C. (Claudio), Ceglarek, U. (Uta), Cenarro, A. (Ana), Crick, P.J. (Peter J.), Fauler, G. (Günter), Garcia-Llatas, G. (Guadalupe), Gray, R. (Robert), Griffiths, W.J. (William J.), Gylling, H. (Helena), Harding, S. (Scott), Helmschrodt, C. (Christin), Iuliano, L. (Luigi), Janssen, H.G. (Hans Gerd), Jones, P. (Peter), Kaipiainen, L. (Leena), Kannenberg, F. (Frank), Lagarda, M.J. (María Jesús), Leoni, V. (Valerio), Lottenberg, A.M. (Ana María), Myrie, S.B. (Semone B.), MacKay, D.S. (Dylan S.), Matysik, S. (Silke), McDonald, J. (Jeff), Menendez-Carreño, M. (María), Nunes, V.S. (Valeria Sutti), Ostlund, R.E. (Richard E.), Polisecki, E. (Eliana), Ramos, F. (Fernando), Rideout, T.C. (Todd C.), Schaefer, E.J. (Ernst J.), Schmitz, G. (Gerd), Wang, Y. (Yuqin), Zerbinati, C. (Chiara), Diczfalusy, U. (Ulf), Schött, H.F. (Hans Frieder)

Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Serum concentrations of lathosterol, the plant sterols campesterol and sitosterol and the cholesterol metabolite 5α-cholestanol are widely used as surrogate markers of cholesterol synthesis and absorption, respectively. Increasing numbers of laborat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::251a08d6af6b6513abcdab10351d48f0
https://hdl.handle.net/10171/57773

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Solanum sessiliflorum (mana-cubiu) antioxidant protective effect towards cholesterol oxidation: influence of docosahexaenoic acid

Autor: Barriuso, B. (Blanca), Barros-Mariutti, L.R. (Lilian Regina), Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Bragagnolo, N. (Neura)

Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Harmful health effects have been attributed to cholesterol oxidation products (COPs). Factors that modulate their formation in foods are light, oxygen, heat, and food matrix (such as antioxidants content or unsaturation degree of lipids), among other

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7e59c4e106fcfceeca1fdebcc76ea41f
https://hdl.handle.net/10171/56128

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Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties

Autor: Barriuso, B. (Blanca), Calvo, M.I. (María Isabel), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana), Cavero-Remon, R.Y. (Rita Yolanda)

Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Cholesterol oxidation products (COPs) constitute a known health risk factor. The antioxidant effect of a lyophilized aqueous Melissa officinalis extract against cholesterol degradation and COPs formation during a heating treatment was evaluated in a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2cb00a07a06e8e905941a9a7e45b7dc5
https://hdl.handle.net/10171/56056

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Stability of avocado oil during heating: comparative study to olive oil

Autor: Berasategui, I. (Izaskun), Barriuso, B. (Blanca), Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar)

Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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The stability of the saponifiable and unsaponifiable fractions of avocado oil, under a drastic heating treatment, was studied and compared to that of olive oil. Avocado and olive oil were characterised and compared at time 0 h and after different tim

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5403c1f769230e90e29d821dfc392a52
https://hdl.handle.net/10171/23067

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Sterols heating: Degradation and formation of their ring-structure polar oxidation products

Autor: Barriuso, B. (Blanca), Otaegui-Arrazola, A. (Ana), Menendez-Carreño, M. (María), Astiasarán, I. (Iciar), Ansorena-Artieda, D. (Diana)

Publikováno v: Dadun. Depósito Académico Digital de la Universidad de Navarra
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Cholesterol and phytosterols can be oxidised under heating conditions to give sterol oxidation products (SOPs), known by their toxic effects. This paper studied the degradation of cholesterol and three plant sterols during a 360min heating treatment

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f470614f52758673f2f435f73ee1cc87
https://hdl.handle.net/10171/23066

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