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: 20 April 2024 | Viewed by 1977

Special Issue Editor

1. Department of Food Science, ARO Volcani Center, Bet Dagan P.O. Box 6, Israel
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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:

Review

30 pages, 1486 KiB  
Review
Food Polyphenols as Preventive Medicine
by Joseph Kanner
Antioxidants 2023, 12(12), 2103; https://doi.org/10.3390/antiox12122103 - 12 Dec 2023
Cited by 1 | Viewed by 1660
Abstract
Reactive oxygen species (ROS) are the initiators in foods and in the stomach of oxidized dietary lipids, proteins, and lipid-oxidation end-products (ALEs), inducing in humans the development of several chronic diseases and cancer. Epidemiological, human clinical and animal studies supported the role of [...] Read more.
Reactive oxygen species (ROS) are the initiators in foods and in the stomach of oxidized dietary lipids, proteins, and lipid-oxidation end-products (ALEs), inducing in humans the development of several chronic diseases and cancer. Epidemiological, human clinical and animal studies supported the role of dietary polyphenols and derivatives in prevention of development of such chronic diseases. There is much evidence that polyphenols/derivatives at the right timing and concentration, which is critical, acts mostly in the aerobic stomach and generally in the gastrointestinal tract as reducing agents, scavengers of free radicals, trappers of reactive carbonyls, modulators of enzyme activity, generators of beneficial gut microbiota and effectors of cellular signaling. In the blood system, at low concentration, they act as generators of electrophiles and low concentration of H2O2, acting mostly as cellular signaling, activating the PI3K/Akt-mediated Nrf2/eNOS pathways and inhibiting the inflammatory transcription factor NF-κB, inducing the cells, organs and organism for eustress, adaptation and surviving. Full article
Show Figures

Graphical abstract

Back to TopTop