Oxysterol

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Oxysterols are oxidized derivatives of cholesterol, which may be important in many biological processes, including cholesterol homeostasis, sphingolipid metabolism, platelet aggregation, apoptosis, and protein prenylation,[1] though their roles are poorly understood. [2][3]

Frying foods in overused oil or smoking cigarettes can oxidize cholesterol, creating oxysterols.[citation needed]

References[edit]

  1. ^ Schroepfer, Gj, Jr (Jan 2000). "Oxysterols: modulators of cholesterol metabolism and other processes" (Free full text). Physiological reviews 80 (1): 361–554. ISSN 0031-9333. PMID 10617772. 
  2. ^ Björkhem, I (Sep 2002). "Do oxysterols control cholesterol homeostasis?". The Journal of Clinical Investigation 110 (6): 725–30. doi:10.1172/JCI16388. PMC 151135. PMID 12235099. 
  3. ^ Ingemar Björkhem; Ulf Diczfalusy (2002). "Oxysterols: Friends, Foes, or Just Fellow Passengers?". Arteriosclerosis, Thrombosis, and Vascular Biology 22 (5): 734–42. doi:10.1161/01.ATV.0000013312.32196.49. PMID 12006384.