The DOI matches its Crossref record; 8 of the 8 references it cites were found in a registry or an index.
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.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“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]
Citations
Cites
Oxidative DNA damage: mechanisms, mutation, and disease
Cooke, M. S., Evans, M. D., Dizdaroglu, M., & Lunec, J. (2003) · The FASEB Journal · doi:10.1096/fj.02-0752rev · Cited by 3,245
Hou, J. K., Abraham, B., & El-Serag, H. (2011) · American Journal of Gastroenterology · doi:10.1038/ajg.2011.44 · Cited by 1,009 · cited 1×
“Interestingly, diets rich in readily oxidized components (polyunsaturated fatty acids) and meat proteins are believed to increase the risk of suffering various forms of IBD such as Crohn’s disease and ulcerative colitis (Hou et al., 2011).”
BackgroundOxidative stress in Alzheimer’s disease
Smith, M. A., Rottkamp, C. A., Nunomura, A., Raina, A. K., & Perry, G. (2000) · Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease · doi:10.1016/s0925-4439(00)00040-5 · Cited by 895
Hensley, K., Hall, N., Subramaniam, R., Cole, P., Harris, M., Aksenov, M., Aksenova, M., Gabbita, S. P., Wu, J. F., Carney, J. M., et al. (1995) · Journal of Neurochemistry · doi:10.1046/j.1471-4159.1995.65052146.x · Cited by 779 · cited 1×
“The studies that deepen into the involvement of PROTOX on the Alzheimer’s disease and other neurological disorders (Smith et al., 1994; Hensley et al., 1995) boosted the interest on this topic during the CONTACT M. Est evez mariovet@unex.es IPROCAR Research Institute, University of Extremadura,…”
BackgroundA mutation in succinate dehydrogenase cytochrome b causes oxidative stress and ageing in nematodes.
Ishii, N., Fujii, M., Hartman, P. S., Tsuda, M., Yasuda, K., Senoo-Matsuda, N., Yanase, S., Ayusawa, D., & Suzuki, K. (1998) · Nature · doi:10.1038/29331 · Cited by 687 · cited 1×
“This hypothesis is worth investigating since a cellular redox imbalance is a typical feature in individuals with premature aging (Ishii et al., 1998; Finkel and Holbrook, 2000).”
BackgroundMesquita, C. S., Oliveira, R., Bento, F., Geraldo, D., Rodrigues, J. V., & Marcos, J. C. (2014) · Analytical Biochemistry · doi:10.1016/j.ab.2014.04.034 · Cited by 480
Bastide, N. M., Pierre, F. H. F., & Corpet, D. E. (2011) · Cancer Prevention Research · doi:10.1158/1940-6207.capr-10-0113 · Cited by 397 · cited 2×
“The catalytic effect of heme iron on the (i) endogenous formation of carcinogenic N-nitroso compounds and (ii) formation of cytotoxic and genotoxic lipid-derived aldehydes were proposed to be implicated in the pathogenesis (Bastide et al., 2011).”
BackgroundEhrenshaft, M., Deterding, L. J., & Mason, R. P. (2015) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2015.08.003 · Cited by 158
Research works printed but not linked: 136
- 10.1196/annals.1333.016 · DOI
- 10.1016/j.redox.2015.05.003 · DOI
- 10.1021/jf0717586 · DOI
- Aw T. Y., 1999, Am. J. Clin. Nutr., 70, 557, 10.1093/ajcn/70.4.557 · DOI
- 10.1194/jlr.M026179 · DOI
- 10.1016/j.meatsci.2015.07.022 · DOI
- 10.1158/0008-5472.CAN-14-2554 · DOI
- 10.1016/j.chroma.2007.04.035 · DOI
- 10.1111/1541-4337.12027 · DOI
- 10.1074/jbc.272.33.20313 · DOI
- 10.1021/bk-2013-1134.ch016 · DOI
- 10.1016/j.expneurol.2011.09.029 · DOI
- 10.1016/S0895-3988(08)60043-4 · DOI
- 10.1016/j.meatsci.2015.08.017 · DOI
- Chen Y., 2009, Int. J. Tryp. Res., 2, 1
- Chevion M., 2000, Free Rad. Res., 33, S99
- Cooke M. S., 2003, ASEB J., 17, 1195
- Dakin H. D., 1906, J. Biol. Chem., 1, 171, 10.1016/S0021-9258(17)46081-9 · DOI
- Dakin H. D., 1908, J. Biol. Chem., 4, 63, 10.1016/S0021-9258(17)45969-2 · DOI
- Dakin H. D., 1908, J. Biol. Chem., 5, 409, 10.1016/S0021-9258(18)91660-1 · DOI
- 10.1111/j.1582-4934.2006.tb00407.x · DOI
- 10.1016/S1471-4914(03)00031-5 · DOI · Paper page
- 10.1111/j.1471-0307.2011.00736.x · DOI
- 10.1021/jf071948g · DOI
- 10.1016/S0006-291X(03)00817-9 · DOI
- 10.1016/j.bbapap.2004.08.007 · DOI · Paper page
- 10.1021/jf00026a007 · DOI
- 10.1124/dmd.108.023390 · DOI
- 10.1016/j.foodchem.2014.09.099 · DOI
- 10.1042/BJ20100682 · DOI
- 10.1042/BJ20070161 · DOI
- 10.1016/j.jaridenv.2014.05.005 · DOI
- 10.1016/0891-5849(92)90181-F · DOI
- 10.1093/ajcn/57.5.779S · DOI
- 10.1016/0891-5849(91)90192-6 · DOI · Paper page
- 10.1016/j.meatsci.2011.04.025 · DOI
- 10.3382/ps/pev094 · DOI
- 10.1021/jf903757h · DOI
- 10.1016/j.meatsci.2008.06.004 · DOI
- 10.1021/jf804017p · DOI
- 10.1016/j.foodchem.2011.04.012 · DOI
- Fang W., 2012, Chin. J. Microecol., 24, 193
- 10.3168/jds.2015-9814 · DOI
- 10.1038/35041687 · DOI · Paper page
- 10.1111/j.1474-9726.2008.00417.x · DOI
- 10.1021/jf072852p · DOI
- 10.1073/pnas.80.6.1521 · DOI
- 10.1021/jf903356m · DOI
- 10.1016/j.meatsci.2010.02.008 · DOI
- 10.1016/j.fct.2010.10.005 · DOI
- 10.1007/s00702-004-0221-0 · DOI · Paper page
- 10.1016/j.freeradbiomed.2007.06.013 · DOI
- 10.1016/j.freeradbiomed.2015.02.023 · DOI
- 10.1016/j.foodchem.2014.11.154 · DOI
- 10.1042/BJ20051964 · DOI
- 10.1016/S1470-2045(15)00444-1 · DOI
- 10.1021/jf200965s · DOI
- 10.1016/j.foodchem.2013.11.096 · DOI
- 10.1136/gut.52.5.720 · DOI
- 10.1136/gut.31.7.786 · DOI
- 10.3945/ajcn.111.028589 · DOI
- 10.1016/j.jpsychores.2013.01.008 · DOI
- 10.1111/j.1365-2982.2009.01370.x · DOI
- 10.1021/jf300360c · DOI
- 10.1016/j.bbapap.2008.04.018 · DOI
- 10.1021/jf301444x · DOI
- 10.1016/S0308-8146(01)00369-7 · DOI
- Leuratti C., 2002, Cancer Epidemiol. Biomarkers Prev., 11, 267
- 10.1016/0076-6879(90)86141-H · DOI
- 10.1016/j.fct.2013.10.039 · DOI
- Li Z. L., 2015, Oxid. Med. Cell Longev.
- Li Z. L., 2013, Acta Nutr. Sin., 35, 39
- 10.1021/jf302348s · DOI
- 10.1002/mnfr.201000453 · DOI · Paper page
- 10.1042/BJ20071107 · DOI
- 10.1016/j.lwt.2014.07.048 · DOI
- 10.4236/ijcm.2015.64037 · DOI
- 10.1021/jf503664y · DOI
- 10.1002/mnfr.200700030 · DOI
- 10.1016/S0309-1740(98)90039-0 · DOI
- 10.1016/j.freeradbiomed.2013.09.003 · DOI
- 10.1039/C2FO30233K · DOI
- 10.1021/jf201080t · DOI
- 10.1016/j.foodchem.2012.07.109 · DOI
- Pierre F., 2004, J. Nutr., 134, 2711, 10.1093/jn/134.10.2711 · DOI
- 10.1158/1055-9965.EPI-06-0085 · DOI
- 10.1093/carcin/bgg130 · DOI
- 10.1038/38525 · DOI · Paper page
- 10.1016/j.foodchem.2011.01.108 · DOI
- 10.3109/09637486.2014.959900 · DOI
- 10.1073/pnas.98.1.69 · DOI · Paper page
- 10.1021/jf503408f · DOI
- 10.1021/jf800708t · DOI
- 10.1021/jf070252k · DOI
- 10.1080/09553008414550381 · DOI
- 10.1016/j.foodchem.2015.05.006 · DOI
- 10.1042/BJ20061645 · DOI
- 10.1081/DMR-100102336 · DOI
- 10.1016/S0308-8146(00)00281-8 · DOI
- Sies H., 2005, J. Nutr., 135, 96, 10.1093/jn/135.5.969 · DOI
- 10.1016/j.niox.2011.03.307 · DOI
- Smith M. A., 1997, J. Neurosci., 17, 2653, 10.1523/JNEUROSCI.17-08-02653.1997 · DOI · Paper page
- 10.1111/j.1749-6632.1994.tb21836.x · DOI
- 10.1016/j.foodchem.2015.11.038 · DOI
- 10.1111/1541-4337.12127 · DOI
- 10.1016/0891-5849(90)90006-5 · DOI
- 10.1146/annurev.bi.62.070193.004053 · DOI
- 10.1055/s-0034-1387701 · DOI
- 10.1371/journal.pone.0011817 · DOI
- 10.1016/j.foodchem.2012.09.019 · DOI
- 10.1016/j.molstruc.2010.11.001 · DOI
- 10.1007/s00726-008-0031-z · DOI
- 10.1016/j.pharep.2014.07.013 · DOI
- 10.1515/BC.2002.062 · DOI
- 10.1016/j.foodchem.2012.04.101 · DOI
- 10.1021/jf302111j · DOI
- 10.1021/jf402220q · DOI
- 10.1021/jf3001313 · DOI
- 10.1016/j.cbi.2005.12.009 · DOI · Paper page
- 10.1021/jf4057583 · DOI
- 10.1016/j.foodchem.2015.04.029 · DOI
- 10.1371/journal.pone.0101122 · DOI
- 10.1021/jf305451p · DOI
- 10.1016/j.meatsci.2014.06.017 · DOI
- 10.1021/jf501190x · DOI
- Wang N., 2015, Modern Food Sci. Technol., 31, 122–128 and 191
- 10.1172/JCI64801 · DOI
- 10.1016/j.ejcb.2015.02.002 · DOI
- 10.1038/cddis.2013.542 · DOI
- Xiong Y. L., 2000, Antioxidants in Muscle Foods, 85
- 10.1111/j.1745-4573.1995.tb00563.x · DOI
- 10.1111/j.1365-2621.1993.tb06156.x · DOI
- 10.1111/1750-3841.12625 · DOI
- 10.1093/carcin/bgp286 · DOI
- 10.1073/pnas.89.19.9112 · DOI
- 10.1021/jf3026277 · DOI
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
