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University of Illinois at Urbana-Champaign
The Influence of Dietary Cholesterol on 26-Hydroxycholesterol and the Effect of 26-Hydroxycholesterol on the Intracellular Free Calcium Level
Abstract
dc:descriptionOxidized derivatives of cholesterol, such as 26-hydroxycholesterol are an enzymatic oxidation product of cholesterol, which have been studied in vivo and in vitro systems. These studies indicated that they affect membrane permeability, cause membrane perturbance, inhibit enzyme activity and cause cellular injury. However, the role of 26-hydroxycholesterol in calcium permeability is still unknown.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Kou, I-Ling
Subjects
dc:subject × 2Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8803093
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/70097