Identification and quantification of cholesterol oxides in foods

Sarantinos, James. 1993, Identification and quantification of cholesterol oxides in foods, M.Sc. thesis, Deakin University.

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Title Identification and quantification of cholesterol oxides in foods
Author Sarantinos, James.
Institution Deakin University
Faculty Faculty of Health and Behavioural Sciences
Degree name M.Sc.
Date submitted 1993
Keyword(s) Cholesterol oxides
Food - Analysis
Summary The types and levels of nine major cholesterol oxidation products was determined in a variety of foods. An estimate was made of the possible levels of cholesterol oxides in the Australian diet. These levels have been shown to cause endothelial damage in the coronary arteries of laboratory animals in previous studies. The health implications of these observations to humans is unknown.
Language eng
Description of original xiii, 169 leaves : ill. ; 30 cm.
Dewey Decimal Classification 574.192431
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Document type: Thesis
Collections: Faculty of Health
Higher degree theses (citation only)
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