Index page for: Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects

Table of Contents Cholesterol Oxidation Products1. Cholesterol Oxidation Mechanisms2. Extraction and Purification of Cholesterol Oxidation Products3. Determination of Cholesterol Oxidation Products by Gas Chromatography4. Determination of Cholesterol Oxidation Products by High-Performance Liquid Chromatography5. Determination of Cholesterol Oxidation Products by Thin-Layer Chromatography6. Harmonization of Cholesterol Oxidation Product Analysis7. Formation and Content of Cholesterol Oxidation Products in Egg and Egg Products8. Formation and Content of Cholesterol Oxidation Products in Milk and Dairy Products9. Formation and Content of Cholesterol Oxidation Products in Meat and Meat Products10. Formation and Content of Cholesterol Oxidation Products in Seafood and Seafood Products11. Formation and Content of Cholesterol Oxidation Products in Other Foods12. Origin and Content of Cholesterol Oxidation Products in Biological Samples13. Cholesterol Oxidation Products and Atherosclerosis14. Cholesterol Oxidation Products: Other Biological EffectsPhytosterol Oxidation Products15. Formation and Content of Phytosterol Oxidation Products in Foods16. Determination of Phytosterol Oxidation Products in Foods and Biological Samples17. Biological Effects of Phytosterol Oxidation Products, Future Research Areas and Concluding Remarks