| http://www.w3.org/ns/prov#value | - At 140 ??C, cholesterol was an oil, and more than 80% of the initial compound disappeared within 1 h of heating, with a significant related increase of the oxysterols 7??-OH and 7-keto, as previously observed [23,24].Figure 2 shows the antioxidant activity obtained in the presence of different amounts (1???50 ??g) of extract during cholesterol oxidation for 1 h and 2 h.
|
