Measurement of oxidative interactions of cholesterol

A simple analytical technique, using a silicic acid minicolumn and capillary gas chromatography, was used for measuring the oxidative interactions of cholesterol with other compounds. When triacylglycerols were added to cholesterol before heating at 180°C, the latter oxidized faster than cholesterol heated alone, and a relatively high amount of epoxides was found. Dipahnitoylphosphatidylethanolamine and all the amino acids tested showed a protective effect, with cysteine and alanine being the most effective. The results of this study indicate that the varius compounds added not only influenced the rate of cholesterol oxidation, but also exerted different influences on its oxidative pathway.