Oxysterols — how much do we know about food occurrence, dietary intake and absorption?. (October 2021)

• Record Type: Journal Article
• Authors: Garcia-Llatas, Guadalupe; Mercatante, Dario; López-García, Gabriel; Rodriguez-Estrada, Maria T
• Is Part Of: Current opinion in food science. Volume 41(2021)
• Page Start: 231
• Page End: 239
• Publication Date: 2021-10
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2021.08.001
• Languages: English
• ISSNs: 2214-7993

Abstract

Graphical abstract: Highlights: Industrial and household food processing promotes oxysterol formation. POPs intake should be monitored due to increasing vegetarian and vegan food trends. COPs absorption depends on their chemical structure, being lower than cholesterol. POPs absorption mechanism is still uncertain and further studies are necessary. Body SOPs levels can indistinguishable derive from dietary or in vivo sources. Abstract : Oxysterols are formed in foods during processing and storage, having an impact on the nutritional profile besides being associated to the development of diverse chronic and degenerative diseases. This review provides an overview on recent information and knowledge gaps on oxysterol formation and absorption from foods. Their contents should be monitored based on dietary habits, in order to have more realistic data available and to expand the currently limited daily intake data. Unraveling the mechanism of oxysterol absorption, together with a more thorough understanding of their metabolism, is needed; in this respect, bioavailability studies using in vitro and in vivo methodologies could contribute with new insights. Finally, the food-health axis can be boosted by suitable technological solutions and antioxidants to help preventing also in vivo oxidation.