7-Dehydrocholesterol is a biosynthetic precursor to previtamin D 3 in
human skin and to cholesterol in tissues. Although the level of
7-dehydrocholesterol is normally low in human tissues and fluids, it is
significantly elevated in a number of human disorders, including Smith
Lemli-Opitz syndrome (SLOS) and cerebrotendinous xanthomatosis.
The Smith-Lemli-Opitz syndrome (SLOS) is a common birth defect syndrome
characterized biochemically by low plasma cholesterol levels and high
concentrations of the cholesterol precursor 7dehydrocholesterol. It
is a metabolic and developmental disorder caused by mutations
in the gene encoding the enzyme 7-dehydrocholesterol reductase
(Dhcr7).
In SLOS, the tissue cholesterol and total sterol levels are markedly
reduced while the concentrations of 7-dehydrocholesterol are greatly
elevated. This elevation in 7-dehydrocholesterol inhibits the activity
of Hmgcr, thus further exacerbating the cholesterol deficit.
Cholesterol in mammals is synthesized from acetate with the final two
steps being the conversion of lathosterol to 7-dehydrocholesterol and
7-dehydrocholesterol to cholesterol.
7-Dehydrocholesterol
Food science is the study of food's composition, properties, and interactions with biological and chemical processes. It explores how food is processed, preserved, and safely consumed. By combining biology, chemistry, and nutrition, food science improves food quality, enhances flavor, and ensures safety for global consumption.
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