Page 362 - 73_04
P. 362
ICÍAR ASTIASARÁN Y COLS. ANAL. REAL ACAD. NAC. FARM.
(13) SEVANIAN, A. Y PETERSON, A.R. (2002) The cytotoxic and mutagenic properties
(14) of cholesterol oxidation products. Food Chem. Toxicol. 24(10-11): 1103-1110.
(15) GUARDIOLA, F.; CODONY, R.; ADDIS, P. B.; RAFECAS, M. Y BOATELLA, J. (1996)
(16) Biological effects of oxysterols: Current status. Food Chem. Toxicol. 34(2):
(17) 193-211.
BROWN, A.J. Y JESSUP, W. (1999) Oxysterols and atherosclerosis. Atherosclero-
(18) sis. 142(1): 1-28.
(19) DICZFALUSY, U. (2004) Analysis of cholesterol oxidation products in biological
samples. J. AOAC Int. 87: 467-473.
(20) LIZARD, G. (2006) Oxysterols mixtures, a promising approach to investigate
(21) the biological effects of oxysterols: a commentary on «Oxysterol mixtures, in
(22) atheroma-relevant proportions, display synergistic and proapoptotic effects.»
Free Rad. Biol. Med. 41: 872-873.
(23) OSADA, K.; SASAKI, E. Y SUGANO, M. (1994) Limphatic absorption of oxidized
(24) cholesterol in rats. Lipids. 29: 555-559.
STAPRANS, I.; PAN, X.M.; RAPP, J.H.; GRUNFELD, C. Y FEINGOLD, K.R. (2000) Oxi-
(25) dized cholesterol in the diet accelerates the development of atherosclerosis
(26) in LDL receptor and apolipoprotein E deficient mice. Arterioscler. Thromb.
(27) Vasc. Biol. 20: 708-714.
ECHARTE, M.; ANSORENA, D. Y ASTIASARAN, I. (2001a) Fatty acid modifications
and cholesterol oxidation in pork loin during frying at different temperatu-
res. J. Food Prot. 64(7): 1062-1066.
ECHARTE, M.; ZULET, M. Y ASTIASARÁN, I. (2001b) Oxidation process affecting
fatty acids and cholesterol in fried and roasted salmon. J. Agric. Food. Chem.
49(11): 5662-5667.
ECHARTE, M.; CONCHILLO, A.; ANSORENA, D. Y ASTIASARÁN, I. (2003a) Cholesterol
oxidation products in fresh and frozen shrimps, raw and grilled. En: IX
Congreso de la Sociedad Española de Nutrición. Puerto de la Cruz, Tenerife
(Spain).
ECHARTE, M.; ANSORENA, D. Y ASTIASARAN, I. (2003b) Consequences of microwave
heating and frying on the lipid fraction of chicken and beef patties. J. Agric.
Food Chem. 51(20): 5941-5945.
CONCHILLO, A.; ANSORENA, D. Y ASTIASARAN, I. (2003) The combined effect of
cooking (grilling and roasting) and chilling storage (with and without air) on
the lipid and cholesterol oxidation in chicken breast. J. Food Prot. 66(5): 840-
846.
CONCHILLO, A.; ANSORENA, D. Y ASTIASARAN, I. (2005a) Intensity of lipid oxida-
tion and COP formation during frozen storage of raw and cooked chicken. J.
Sci. Food Agric. 85(1): 141-146.
CONCHILLO, A.; ANSORENA, D. Y ASTIASARAN, I. (2005b) Use of microwave in
chicken breast and application of different storage conditions: consequences
on oxidation. Eur. Food Res. Technol. 221(5): 592-596.
CONCHILLO, A.; HOSTALIER, N.; ANSORENA, D. Y ASTIASARÁN, I. (2002) Formación
de óxidos de colesterol en pechugas de pollo durante el almacenamiento en
refrigeración con o sin vacío. En: V Congreso de la Sociedad Española de
Nutrición Comunitaria. Madrid (Spain).
1172