Cholesterol as a basis – The daily bite of knowledge

Written by Marina Lommel
2 minutes reading time
17. July 2023 zuletzt aktualisiert am 6. October 2025 von Kimberly Werner
Cholesterin ist wichtig

Far too often, people rant about the “evil cholesterol.” But do you actually know what cholesterol is used for in the body?

Cholesterol does not float around uselessly in our bodies, but has crucial functions there:

  • Cholesterol is part of cell membranes and contributes to their stability.
  • Cholesterol is the starting material for the formation of bile acids. They are important for a functioning fat digestion.
  • Cholesterol is the starting material for the formation of vitamin D in the skin.

In addition, cholesterol is a precursor of steroid hormones. These include:

  • Cortisol from the adrenal cortex. A hormone that influences carbohydrate, fat and protein metabolism, among other things.
  • Testosterone, which performs important functions in both women and men. Among other things, it affects growth, sperm formation and has an influence on the psyche in both sexes – for example, on self-confidence and the “love of life”.
  • Estrogens and progestins that regulate the female cycle and pregnancy.

Always stay up to date with our Newsletter.

The daily bite of knowledge

This new section is intended to provide a brief look at topics in nutrition science. Today’s bite is meant to show that cholesterol is much more than something that just “is in the food” or “somehow does harm.” We’ll have to talk about the impact of dietary cholesterol on cholesterol levels and all the lipoproteins – HDL, VLDL, IDL, LDL – another time.

This article was written by

Marina Lommel

Marina gründete Foodpunk nach ihrem Abschluss in Ernährungswissenschaften und ist aktuell CEO des Unternehmens. Während ihres Studiums arbeitete sie in verschiedenen Bereichen, darunter in der Wissenschaftsredaktion beim Radio, Redaktion beim TV und Uni-Wissensmagazin sowie im Labor am DZNE in der Parkinsonforschung. Marina ist außerdem Autorin von 5 ernährungswissenschaftlichen Sachbüchern.

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