Role of Oxidized LDL in Atherosclerosis - IntechOpen

Oxidized cholesterol strategy

(PDF) Oxidation of Cholesterol in Foods and Its Importance for for Beginners

WASHINGTON, Aug. 20, 2009 Health-conscious people understand that high levels of total cholesterol and LDL cholesterol (the so-called "bad" cholesterol) can increase the risk of heart attacks. Now researchers are reporting that another type of cholesterol called oxycholesterol practically unidentified to the general public may be the most severe cardiovascular health hazard of all.

The researchers hope their findings raise public awareness about oxycholesterol, consisting of foods with the greatest levels of the compound and other foods that can combat oxycholesterol's impacts. " Did you see this? , low-density lipoprotein cholesterol (LDL), and the heart-healthy high-density lipoprotein cholesterol (HDL) are still important health problems," states study leader Zhen-Yu Chen, Ph.

" But the general public should recognize that oxycholesterol is also essential and can not be neglected. Our work showed that oxycholesterol increases total cholesterol levels and promotes atherosclerosis [" hardening of the arteries"] more than non-oxidized cholesterol." 202-249-4014 (Satisfying, Aug. 15-19) 202-872-6042 (Prior To Aug. 15) 202-249-4014 (Fulfilling, Aug. 15-19) 202-872-6293 (Prior To Aug. 15) Fried and processed food, especially fast-food, contains high quantities of oxycholesterol.

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Scientists have actually understood for several years that a reaction between fats and oxygen, a procedure termed oxidation, produces oxycholesterol in the body. Oxidation happens, for example, when fat-containing foods are warmed, as in frying chicken or grilling hamburgers or steaks. Food producers produce oxycholesterol intentionally in the kind of oxidized oils such as trans-fatty acids and partially-hydrogenated vegetable oils.

The Oxidized Cholesterol Strategy - Health/Beauty - Facebook - 4 Photos

Till now, however, much of the research concentrated on oxycholesterol's effects in destructive cells, DNA, and its biochemical impacts in adding to atherosclerosis. Chen thinks this is one of the very first studies on oxycholesterol's effects in raising blood cholesterol levels compared to non-oxidized cholesterol. In the new research study, Chen's group measured the effects of a diet high in oxycholesterol on hamsters, frequently used as surrogates for human beings in such research.

The oxycholesterol group revealed higher deposition of cholesterol in the lining of their arteries and a propensity to establish bigger deposits of cholesterol. These fatty deposits, called atherosclerotic plaques, increase the danger for heart attack and stroke. Most importantly, according to Chen, oxycholesterol had unwanted results on "artery function." Oxycholesterol lowered the flexibility of arteries, impairing their ability to expand and bring more blood.