Topic Editors

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

Oxidative Stress and Diet: The Health Implications of Advanced Glycation and Lipid Oxidation End-Products
Topic Information
Dear Colleagues,
Activation of oxygen to reactive oxygen species (ROS) is the primordial process for initiation in foods of oxidized dietary proteins, lipids, and glycation/lipid-oxidation end-products (AGEs/ALEs). Lipid and protein oxidation is one of the major degradative processes responsible for losses in food safety and quality. The oxidation of unsaturated fatty acids and reducing sugars results in significant generation of dietary ALEs and AGEs, which are in part cytotoxic and genotoxic compounds. The gastrointestinal tract is constantly exposed to dietary oxidized food compounds; following digestion, a small proportion of them is absorbed into the lymph or directly into the bloodstream. After ingestion of oxidized fats and proteins, animals and humans have been shown to have increased amounts of lipophilic carbonyl and electrophilic compounds in their blood and urine. Oxidized cholesterol in the diet was found to be a source of oxidized lipoproteins in human serum. Some dietary ALEs/AGEs, which are absorbed from the gut into the circulatory system, appear to act as harmful chemicals that activate an inflammatory response that affects not only the circulatory system but also organs such as the liver, kidney, lung, and the gut itself. We believe that repeated consumption of oxidized fat and proteins as a part of one’s diet poses a chronic threat to human health. High concentrations of dietary antioxidants could prevent lipid oxidation and ALE/AGE generation not only in foods but also in certain gastrointestinal conditions and thereby potentially decrease their absorption from the gut. This could explain the health benefits of diets containing large amounts of dietary antioxidants such as those present in fruits and vegetables or products such as red wine or tea consumed during a meal.
Prof. Dr. Joseph Kanner
Prof. Dr. Ron Kohen
Topic Editors
Keywords
- lipid oxidation
- reactive oxygen species
- pro-oxidants
- dietary antioxidants
- gastrointestinal tract
- organs
Participating Journals
Journal Name | Impact Factor | CiteScore | Launched Year | First Decision (median) | APC | |
---|---|---|---|---|---|---|
![]()
Antioxidants
|
6.0 | 10.6 | 2012 | 16.9 Days | CHF 2900 | Submit |
![]()
Cancers
|
4.5 | 8.0 | 2009 | 17.4 Days | CHF 2900 | Submit |
![]()
Gastroenterology Insights
|
1.5 | 2.8 | 2009 | 34 Days | CHF 1600 | Submit |
![]()
Life
|
3.2 | 4.3 | 2011 | 17.8 Days | CHF 2600 | Submit |
![]()
Nutrients
|
4.8 | 9.2 | 2009 | 13.5 Days | CHF 2900 | Submit |
Preprints.org is a multidisciplinary platform offering a preprint service designed to facilitate the early sharing of your research. It supports and empowers your research journey from the very beginning.
MDPI Topics is collaborating with Preprints.org and has established a direct connection between MDPI journals and the platform. Authors are encouraged to take advantage of this opportunity by posting their preprints at Preprints.org prior to publication:
- Share your research immediately: disseminate your ideas prior to publication and establish priority for your work.
- Safeguard your intellectual contribution: Protect your ideas with a time-stamped preprint that serves as proof of your research timeline.
- Boost visibility and impact: Increase the reach and influence of your research by making it accessible to a global audience.
- Gain early feedback: Receive valuable input and insights from peers before submitting to a journal.
- Ensure broad indexing: Web of Science (Preprint Citation Index), Google Scholar, Crossref, SHARE, PrePubMed, Scilit and Europe PMC.