Interplay between food-associated oxidative stress and NDG disorders

Abstract

Food-associated oxidative stress has a significant impact on the pathophysiology of many diseases and is often influenced by dietary patterns, food preferences, and nutrient intake. Unhealthy eating practices also cause the creation of free radicals, which interact with polyunsaturated fatty acids to create lipid peroxides. When these peroxides degrade, a chain of events begins that includes the production of the recognized mutagen malondialdehyde (MDA). Lipid peroxides have been demonstrated to reduce membrane permeability and flexibility, which may lead to cell damage. These changes are probably more pronounced in long-lived, primarily postmitotic cells like neurons, which may result in a variety of illnesses. In the study, several micro- and macronutrients, their origins, and associated dysfunctions are highlighted along with the mechanism underlying food-associated oxidative stress. © 2025 Elsevier Inc. All rights reserved.