inflammation-modulation
Inflammation-modulation refers to the biological processes by which organisms regulate inflammatory responses, including the production and suppression of pro- and anti-inflammatory compounds. In plant science, this concept is significant because many plants produce secondary metabolites—such as polyphenols, terpenoids, and alkaloids—that can actively modulate inflammatory pathways in both the plants themselves and in other organisms. Understanding how plants synthesize and deploy these compounds advances research into plant defense mechanisms, plant-microbe interactions, and the development of plant-derived therapeutic agents.
PubMed · 2026-04-10
Oxylipins are natural signaling compounds found in plants, algae, and animal-based foods that influence everything from how fresh your food smells to whether it might protect or harm your health. This comprehensive review charts their origins, how they change during cooking and storage, and how they could be used to detect food spoilage, verify food authenticity, and design healthier functional foods.
Oxylipins serve dual roles in food — they are traditional markers of lipid oxidation and spoilage, but also carry potential health benefits including antioxidant and anti-inflammatory properties.
Oxylipins change dynamically during food processing, fermentation, and storage, making them useful biomarkers for monitoring freshness, detecting adulteration, and verifying food authenticity.
The field faces key challenges in detection sensitivity, stability control, and industrial scaling, with future solutions expected from AI-driven analytics, synthetic biology, and green manufacturing approaches.