Effects of Oxidized Food Components on Health

Nutritional science increasingly recognizes the need to understand how oxidized components of foods and dietary supplements—including lipids, proteins, and vitamins—affect human biology and health. Enzymatic and non-enzymatic reactions drive oxidation across the food chain, from raw material sourcing, storage, and processing through to digestion in the gastrointestinal tract. These reactions generate specific oxidized products (e.g., lipid peroxides, reactive carbonyls, oxidized amino acids, and downstream advanced glycation and lipooxidation end products) that can alter nutrient quality, bioavailability, and biological activity.This Research Topic focuses on mechanistic, experimental, and translational evidence on the health effects of oxidized food components. We aim to attract submissions that explain how defined oxidized dietary molecules are formed, how they are absorbed and metabolized, and how they influence tissues and disease-relevant pathways (e.g., inflammation, oxidative stress signaling, barrier function, neurodegeneration, retinal health, cardiometabolic outcomes). We particularly welcome work that links realistic dietary exposure and well-characterized oxidized food components to measurable biological effects in relevant experimental systems. While population-level studies can be informative, this Topic is not intended to primarily collect association-only epidemiology. We welcome articles addressing, but not limited to, the following themes:• Formation and characterization of oxidized food components across processing, storage, cooking, and digestion (including identification/quantification methods and biomarkers of exposure)• Mechanistic studies on absorption, metabolism, and systemic distribution of oxidized dietary products• Effects of oxidized dietary lipids/proteins (and their reactive carbonyls) on intestinal mucosa, permeability, immune signaling, and the microbiome• Tissue-specific impacts and disease mechanisms linked to oxidized dietary molecules (e.g., retina, brain, liver, cardiovascular system)• Strategies to reduce the formation of harmful oxidation products in foods and supplements, and evaluation of whether mitigation changes biological outcomes Topic editors: Mateusz Maciejczyk, Malgorzata Rozanowska Source: https://www.frontiersin.org/research-topics/77400/effects-of-oxidized-food-components-on-health