What is it about?
Cholesterol in foods can be oxidized to form a variety of oxysterols. Oxysterols substance have been demonstrated to exhibit toxic effects on cells. The ability of tocopherols (α-TOC and γ-TOC) to protect against oxysterol-induced cytotoxicity was also assessed.
Featured Image
Why is it important?
Pretreatment of cells with either α- or γ-tocopherol did not protect against oxysterol-induced cytotoxicity. The caco-2 cells treated with the high concentration (100 µm) of γ-tocopherol were found to be more susceptible to oxysterol-induced toxicity under the conditions employed in this study.
Perspectives
This research helped to further the research on the mechanisms of oxysterol toxicity and the use of antioxidants.
Aaron O'Sullivan
University College Dublin
Read the Original
This page is a summary of: Toxicity of cholesterol oxidation products to Caco-2 and HepG2 cells: modulatory effects of?- and?-tocopherol, Journal of Applied Toxicology, January 2003, Wiley,
DOI: 10.1002/jat.906.
You can read the full text:
Contributors
The following have contributed to this page
