Food oxylipins: Formation, distribution, analysis and implications for health

Abstract

Background

Oxylipins are bioactive lipid mediators derived from polyunsaturated fatty acids (PUFAs). They are involved in metabolism in the body and contribute to host defense in plants. Although several oxylipins are discussed to be absorbed after oral intake, there is a lack of sufficient evidence and consensus on whether oxylipins ingested from food can directly influence metabolism. In recent decades, the consumption of foods rich in n-6 PUFAs has significantly increased, which may alter the profile of dietary oxylipins. Therefore, focusing on the distribution of oxylipins in food, their bioactivity and bioavailability, and their potential impact on health represents a key step in advancing the understanding of oxylipins and the significance of their presence in the food supply.

Scope and approach

This review provides an overview of current research on oxylipins in food, including their formation pathways, distribution and biological activities. Then, advanced analytical methods for oxylipins and areas requiring further research are summarized.

Key findings and conclusions

Oxylipins are widely distributed in PUFA-rich foods and are mainly formed via enzymatic and non-enzymatic oxidation. However, due to the diversity of PUFA species and metabolic pathways, the types and concentrations of oxylipins in food are significantly different. Furthermore, oxylipins may serve as indicators for assessing lipid oxidation and provide molecular information about oxidation products in food. Some oxylipins in foods can be absorbed and participate in metabolism. Moreover, the harmonization and standardization of oxylipin analytical procedures are necessary to ensure the reproducibility and comparability of experimental results.