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Dietary protein oxidation: A silent threat to human health?
Abstract
Protein oxidation has become a topic of great scientific interest in the field of food science and nutrition. Food proteins are known to be preferential targets of radical species, and protein oxidation has relevant consequences on protein functionality and food quality. Current trends in this field call attention to the nutritional and health dimensions of oxidized foods. Both lipid and protein oxidation products are accumulated in food during processing and storage and also upon food intake during the subsequent digestion phases. The gastrointestinal tract and internal organs are exposed to the cytotoxic and mutagenic potential of these species. While the molecular basis of the pathogenesis of particular dietary lipid oxidation products is well known, the impact of dietary oxidized proteins on human health has been largely ignored. The well-established association between in vivo protein oxidation and aging and age-related diseases urges scientists to investigate the contribution of dietary protein oxidation to particular pathological conditions. Recent reports indicate the involvement of dietary protein oxidation species on particular health disorders, which emphasizes the link between dietary and in vivo protein oxidation.
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“As storage progresses, oxidative stress leads to carbonylation and aggregation of myofibrillar proteins, reducing their ability to retain water and causing increased PL [72].”
From Preservative Potential of Anethum graveolens Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage (2025) · cites this paper as [72]
In the citing paper
“Previous studies have reported that synthetic antioxidants like BHT primarily target lipid oxidation but may have limited effects on protein oxidation, which is a key factor influencing WHC and, consequently, CL [72].”
From Preservative Potential of Anethum graveolens Essential Oil on Fish Fillet Quality and Shelf Life During Refrigerated Storage (2025) · cites this paper as [72]
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Cited by
Smaoui, S., Hlima, H. B., Mtibaa, A. C., Fourati, M., Sellem, I., Elhadef, K., Ennouri, K., & Mellouli, L. (2019) · Meat Science · doi:10.1016/j.meatsci.2019.107914 · Cited by 147
Tayel, A., Hassanin, F. S., Edris, S. N., Hamad, A., & Sabeq, I. I. (2025) · Foods · doi:10.3390/foods14091591 · Cited by 7
Metadata
- Authors
- Estévez, M., & Luna, C.
- Affiliations
- IPROCAR Research Institute, University of Extremadura, Caceres, Spain
- Medical Hospital, SES, Gobierno de Extremadura, Badajoz, Spain
- ORCID
- Estévez, M.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2017-06-13
- Volume
- 57
- Issue
- 17
- Pages
- 3781-3793
- ISSN
- 1040-8398
- 1549-7852
- Cited by
- 276
- References
- 8
- Language
- en
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