Oxycholesterol
Oxycholesterol
Oxycholesterol (pronounced: oxy-ko-les-ter-ol) is a type of cholesterol that is oxidized. It is often found in processed foods and has been linked to higher levels of heart disease and atherosclerosis.
Etymology
The term "Oxycholesterol" is derived from the Greek words "oxy" meaning sharp or acid, and "cholesterol" which is a type of lipid found in the bloodstream. The term refers to the oxidized form of cholesterol.
Related Terms
- Cholesterol: A type of fat found in your blood. Your body needs cholesterol to build healthy cells, but high levels of cholesterol can increase your risk of heart disease.
- Oxidation: A chemical reaction that can produce free radicals, thereby leading to chain reactions that may damage the cells of organisms.
- Heart Disease: A range of conditions that affect your heart. Diseases under the heart disease umbrella include blood vessel diseases, such as coronary artery disease, heart rhythm problems (arrhythmias) and heart defects you're born with (congenital heart defects), among others.
- Atherosclerosis: A disease in which plaque builds up inside your arteries. Arteries are blood vessels that carry oxygen-rich blood to your heart and other parts of your body.
Health Implications
Oxycholesterol is often found in processed foods and has been linked to higher levels of heart disease and atherosclerosis. It is believed to be more harmful than non-oxidized cholesterol. Studies have shown that diets high in oxycholesterol can lead to an increase in cholesterol levels in the blood, and subsequently, an increased risk of heart disease.
See Also
External links
- Medical encyclopedia article on Oxycholesterol
- Wikipedia's article - Oxycholesterol
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