Oxysterols reduce the temperature (T), cooperativity (C) and enthalpy (ΔH) of the DPPC pretransition more than cholesterol.

Oxysterols reduce the T, but not the C or ΔH, of the sharp component of the DPPC main phase transition more than cholesterol.

Oxysterols reduce the T more, but the C and ΔH of the broad component of the DPPC main phase transition less, than cholesterol.

Oxysterols reduce the stability and order of both gel and fluid DPPC bilayers more, but are less miscible in them, than cholesterol.

The cholesterol-like effects of various oxysterols on DPPC bilayer membranes generally decrease as their polarity increases.