About this Research Topic
Nutritional science increasingly recognizes the importance of understanding how oxidized molecules in our diet, including fats, proteins, and vitamins, impact health. Enzymatic and non-enzymatic processes contribute to the oxidation of nutrients throughout the food production chain—from raw material sourcing, storage, and processing to digestion in the gastrointestinal tract. These oxidation reactions can transform nutrients and antioxidants into various compounds with altered biological activities. The latest studies focus on reactive carbonyls derived from polyunsaturated fatty acids and oxidized amino acids in proteins contributing to advanced glycation and lipooxidation end products. This complex interaction has substantial implications for human health, as oxidative components can either harm or benefit biological systems depending on their nature and the body’s response.
This Research Topic aims to consolidate the most current research regarding the dual implications of nutrient oxidation—harmful and beneficial—and the body’s capacity to assimilate oxidized products. We seek to understand the balance between the undesirable depletion and modification of essential nutrients through oxidation and the potential beneficial effects of certain oxidized molecules, such as anti-inflammatory actions and neuroprotection. An in-depth exploration is necessary to gather insights into bioavailable forms of oxidants and antioxidants, the effects of storage and processing conditions on food components, and innovative strategies to bolster antioxidant defense in the human diet.
To gather further insights in the complex pathways and effects of nutrient oxidation, we welcome articles addressing, but not limited to, the following themes:
• Protection of food components and dietary supplement ingredients from oxidation,
• Mechanistic insights into food component oxidation processes,
• Impacts of oxidized dietary molecules on the microbiome and intestinal mucosa,
• Absorption and systemic distribution of oxidized dietary products,
• Influence of diet-derived oxidants on organ health and disease mechanisms.
This Research Topic aims to consolidate the most current research regarding the dual implications of nutrient oxidation—harmful and beneficial—and the body’s capacity to assimilate oxidized products. We seek to understand the balance between the undesirable depletion and modification of essential nutrients through oxidation and the potential beneficial effects of certain oxidized molecules, such as anti-inflammatory actions and neuroprotection. An in-depth exploration is necessary to gather insights into bioavailable forms of oxidants and antioxidants, the effects of storage and processing conditions on food components, and innovative strategies to bolster antioxidant defense in the human diet.
To gather further insights in the complex pathways and effects of nutrient oxidation, we welcome articles addressing, but not limited to, the following themes:
• Protection of food components and dietary supplement ingredients from oxidation,
• Mechanistic insights into food component oxidation processes,
• Impacts of oxidized dietary molecules on the microbiome and intestinal mucosa,
• Absorption and systemic distribution of oxidized dietary products,
• Influence of diet-derived oxidants on organ health and disease mechanisms.
Keywords: Oxidized lipids, Oxidation pathways, Dietary supplements, Food components, oxidation, Antioxidant, depletion, Reactive carbonyls, Advanced glycation products, Lipooxidation end products, Gut microbiome, Intestinal mucosa impact, Lipid peroxidation, Neuroprotec, oxidize, absorption
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
