Open AccessPotential adverse health effects of dietary lipid oxidation products
Author(s) -
Yuanyuan Hu,
Guanhua Zhao,
Min Zhang,
Dayong Zhou,
Beiwei Zhu
Publication year - 2021
Publication title -
journal of food bioactives
Language(s) - English
Resource type - Journals
eISSN - 2637-8779
pISSN - 2637-8752
DOI - 10.31665/jfb.2021.15282
Subject(s) - lipid oxidation , adverse effect , gastrointestinal tract , inflammatory bowel disease , pathogenesis , disease , food science , medicine , chemistry , biochemistry , pharmacology , antioxidant
Lipid oxidation products (LOPs) are widely present in many lipid- containing foods. They usually enter the gastrointestinal tract from dietary sources and/or are produced in vivo. Part of LOPs were absorbed into the blood and transported into tissues. A growing bulk of evidence suggests that LOPs, mainly reactive aldehydes and oxysterols, are potentially involved in the pathogenesis of many chronic diseases, such as atherosclerosis, Alzheimer’s disease, and inflammatory bowel disease. This review summarizes the current knowledge of the adverse effects, cytotoxicity, and the main mechanisms of LOPs involvement in humans and animals.