Cholesterol Oxidation Products in Stored Egg Powder

Authors

Jonathan Swindler, Brigham Young University
Dr. Michelle Lloyd, Brigham Young University

Keywords

cholesterol oxidation products, COP, egg powder, food storage

College

Life Sciences

Department

Nutrition, Dietetics, and Food Science

Abstract

Cholesterol Oxidation Products (COPs) are a family of 27-carbon cholesterol oxidation derivatives that are formed from the auto-oxidation of cholesterol. They can result in food from high-temperature processing and storage. COPs have a variety of cytotoxic effects and are believed to be involved with major chronic diseases including atherosclerosis, neurodegenerative processes, diabetes, and kidney failure (Sottero and others 2007).

Recommended Citation

Swindler, Jonathan and Lloyd, Dr. Michelle (2014) "Cholesterol Oxidation Products in Stored Egg Powder," Journal of Undergraduate Research: Vol. 2014: Iss. 1, Article 858.
Available at: https://scholarsarchive.byu.edu/jur/vol2014/iss1/858