Dietary Advanced Lipid Oxidation End-Products and Their Risk to Human Health: Prevention by Polyphenols
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Aberrant Oxidation of Biomolecules".
Deadline for manuscript submissions: closed (20 April 2024) | Viewed by 3208
Special Issue Editor
2. Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot P.O. Box 12, Israel
Interests: postprandial oxidative stress; prooxidants; antioxidants; gastrointestinal tract; organs; food
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Lipid oxidation in foods is one of the major degradative processes responsible for losses in nutritional food quality. The oxidation of unsaturated fatty acids through the generation of lipid free radicals and hydroperoxides results in the significant generation of advanced lipid oxidation end-products (ALEs), which are mostly generated from reactions between electrophilic reactive carbonyls and amino acids/proteins. Foods that are high in fat and proteins, such as meat, fish or cheese products, are more susceptible to the formation of ALEs after slaughtering, processing, cooking and storage, and especially after ingestion in the stomach and through the gut. The role of lipids in health and diseases has received increasing attention during the past decades, particularly due to its connection with inflammation and chronic aging diseases. Those diseases may result, at least partly, from processes that occur after the ingestion of high-fat foods and ALEs that are absorbed into the cardiovascular system after digestion, activating the AGE receptors (RAGE) and generating cellular cytotoxic and genotoxic reactions. Similar compounds are generated endogenously in all human cells by the lipoxidation process, especially during aging. The real human pathological relevance between exogenous ALEs and endogenous ALEs remains to be evaluated. Polyphenols are naturally occurring compounds present in fruits, vegetables, spices and beverages, and are the most abundant reducing compounds ingested in the human diet. There are health benefits of consuming polyphenol molecules through the diet, which are derived mainly from their common activities in the gastrointestinal tract (GIT) at high concentrations, including antioxidant to lipid peroxidation, effectors of digestive enzyme activity, adduct generators with reactive carbonyls, effectors of intestinal permeability and the gut microbiome. At the level of the blood system, polyphenols are generators of low concentrations of H2O2; thus, they activate the signaling factor Nrf2 axis of cell adaptation to oxidative stress. It seems that the ingestion of polyphenols at the right amount and time during a meal acts synergistically at the level of the GIT and blood system to maintain the redox homeostasis in our body and helps to create a better balance of human health.
I invite you to submit your latest research or review article to this Special Issue. Manuscripts may be related to this subject while being based on the scientific areas of chemistry, biochemistry, molecular biology, clinical nutrition or nutrigenomics, or may be focused on lipid oxidation/antioxidant effects on foods/GIT/the blood system or other organs.
Prof. Dr. Joseph Kanner
Guest Editor
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