Direct Method for Simultaneous Analysis of Cholesterol and Cholesterol Oxides by HPLC in Meat and Meat Products
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3573-5_12
Reference48 articles.
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2. Garcia-Llatas G, Mercatante D, López-García G et al (2021) Oxysterols—how much do we know about food occurrence, dietary intake and absorption? Curr Opin Food Sci 41:231–239. https://doi.org/10.1016/j.cofs.2021.08.001
3. Liu Y, Yang X, Xiao F et al (2022) Dietary cholesterol oxidation products: perspectives linking food processing and storage with health implications. Compr Rev Food Sci Food Saf 21:738–779. https://doi.org/10.1111/1541-4337.12880
4. Choi HR, Chang Y, Kim Y et al (2022) High low-density lipoprotein cholesterol level is associated with an increased risk of incident early-onset vasomotor symptoms. Sci Rep 12:14652. https://doi.org/10.1038/s41598-022-19028-4
5. Kosmas CE, Rodriguez PS, Bousvarou MD et al (2023) The triglyceride/high-density lipoprotein cholesterol (TG/HDL-C) ratio as a risk marker for metabolic syndrome and cardiovascular disease. Diagnstics 13:929. https://doi.org/10.3390/diagnostics13050929
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