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Open Access

Mechanisms and active substances of targeting lipid peroxidation in ferroptosis regulation

Hui Chen, Lingli Chen, Wenjun Wang( )
Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

Ferroptosis is a novel form of cell death driven by iron-dependent lipid peroxidation and it is implicated in various diseases, such as liver disease, acute kidney injury, cardiovascular disease, neurodegenerative disease and cancer. Lipid-based reactive oxygen species (ROS), particularly lipid hydroperoxides in the cellular membrane can lead to membrane disruption and cell death mediated by ferroptosis. There are three necessary stages involving in the process of lipid peroxidation regulation in ferroptosis, including the synthesis of membrane phospholipids, initiation of lipid peroxidation and clearance of lipid peroxides. In this review, we summarized the molecular modulation mechanisms of lipid peroxidation in ferroptosis from the above three stages, as well as various ferroptosis modulators targeting lipid peroxidation, including commonly used products, natural bioactive compounds and selenocompounds. Collectively, these findings suggest the vital role of lipid peroxidation in ferroptosis, and targeting lipid peroxidation in ferroptosis is potential to treat ferroptosis-associated diseases.

Keywords

FerroptosisLipid peroxidationMechanismsNatural bioactive compoundsSelenocompounds

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Food Science and Human Wellness
Volume 13 Issue 5,
September 2024
Pages 2502-2518
DOI: 10.26599/FSHW.2022.9250204
Cite this article:
Chen H, Chen L, Wang W. Mechanisms and active substances of targeting lipid peroxidation in ferroptosis regulation. Food Science and Human Wellness, 2024, 13(5): 2502-2518. https://doi.org/10.26599/FSHW.2022.9250204

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Received: 05 February 2023
Revised: 20 February 2023
Accepted: 22 March 2023
Published: 10 October 2024
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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