Muscle food and human health: A systematic review from the perspective of external and internal oxidation

Document Type

Journal Article

Publication Title

Trends in Food Science & Technology



First Page


Last Page





Centre for Precision Health / School of Medical and Health Sciences




National Natural Science Foundation of China


Wang, Z., Wu, Z., Tu, J., & Xu, B. (2023). Muscle food and human health: A systematic review from the perspective of external and internal oxidation. Trends in Food Science & Technology, 138, 85-99.


Background: Muscle food provides a variety of nutrients to maintain the normal activities and metabolism of the human body. However, a series of studies have revealed a close association between the oxidized muscle food and human health. To thoroughly understand the impact of the oxidation of muscle food on human health, it is necessary to systematically pay attention to the oxidation derived from the periods including both before ingestion and during digestion. Scope and approach: We clearly distinguished the oxidation of muscle food before ingestion and during digestion and discuss the potential effects of oxidation products in muscle food on human health. The existing knowledge gaps and the challenges potentially encountered in fully understanding the mechanisms and effects of these oxidation products are also provided. Key findings and conclusions: Oxidative processes occurring during the storage and processing of muscle foods may potentially induce oxidative stress responses within the human body upon ingestion. Oxidation products in muscle food, such as lipid oxidation products and protein oxidation products, exhibit both beneficial and detrimental effects on human health. The impact of these oxidative products from muscle foods commences within the digestive system, where they can directly affect health or indirectly through the formation of novel metabolic byproducts. Oxidized muscle foods can lead to immune system imbalance, nervous system damage, and cardiovascular inflammation, thereby increasing the risk of autoimmune diseases, neurodegenerative diseases, and cardiovascular diseases. Although the current findings suggest a potential link between oxidation products of muscle foods and human health, further in vivo studies using animal models or human trials are essential to ultimately determine these effects.



Access Rights

subscription content