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Review | Open Access

Reactive carbonyl species in food systems: comprehensive review of formation pathways, toxicological mechanisms, and emerging health risk assessment frameworks

Ying Nia,b,c, Chao Chena,b,c, Jinchao Weid, Youhua Xue, Wensheng Zhanga,b,c( )
Engineering Research Center of Natural Medicine, Ministry of Education, Beijing Normal University, Zhuhai 519087, China
Guangdong Provincial Observation and Research Station for Coupled Human and Natural Systems in Land-ocean Interaction Zone, Beijing Normal University, Zhuhai 519087, China
State Key Laboratory of Earth Surface Processes and Disaster Risk Reduction, Zhuhai Branch, Beijing Normal University, Zhuhai 519087, China
Macau Centre for Research and Development in Chinese Medicine, State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau 999078, China
Faculty of Chinese Medicine, Macau University of Science and Technology, Macau 999078, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• Reactive carbonyl species comprise three structural classes (monocarbonyl, polycarbonyl, and α,β-unsaturated carbonyls) generated through exogenous food processing and endogenous metabolic pathways, creating complex multi-source exposure scenarios that challenge traditional risk assessment frameworks.

• RCS induce toxicity through protein carbonylation, DNA adduct formation, and AGE generation, contributing to diabetes, cardiovascular disease, neurodegeneration, and cancer, with individual susceptibility varying due to genetic polymorphisms in detoxification enzymes.

• RCS risk assessment has evolved from threshold-based to integrated approaches using benchmark dose modeling and cumulative exposure assessment, though most food-derived RCS lack regulatory oversight, necessitating validated biomarkers and harmonized international frameworks.

Abstract

Reactive carbonyl species (RCS) represent a diverse class of electrophilic compounds ubiquitously present in environmental, dietary, and biological systems, posing significant challenges for human health risk assessment. This review systematically examines the classification, formation mechanisms, toxicological profiles, and health risk assessment frameworks for RCS, with particular emphasis on food-derived compounds. RCS are classified into 3 major categories: monocarbonyl compounds, polycarbonyl compounds, and α,β-unsaturated carbonyls. Each category exhibits distinct reactivity patterns and biological effects. These compounds are generated through both exogenous pathways, primarily during food processing, and endogenous metabolic processes, including lipid peroxidation, amino acid oxidation, and glycation reactions. RCS exert toxicity through multiple molecular mechanisms. These include protein carbonylation, DNA adduct formation, advanced glycation end product (AGE) generation, and disruption of cellular signaling pathways. Such molecular events contribute to the pathogenesis of diabetes, cardiovascular disease, neurodegeneration, and cancer. Human metabolism of RCS involves Phase Ⅰ reactions catalyzed by aldehyde dehydrogenases and aldo-keto reductases, followed by Phase Ⅱ conjugation via glutathione S-transferases. Genetic polymorphisms in these metabolic enzymes create substantial inter-individual variations in RCS susceptibility. Contemporary risk assessment approaches integrate classical food safety frameworks with mechanistic toxicology principles. Current methodologies employ benchmark dose modeling, cumulative exposure assessment, and biomarker-guided evaluation strategies. Future advancement of RCS risk assessment requires development of integrated assessment models, validation of exposure and effect biomarkers, application of physiologically-based pharmacokinetic (PBPK) modeling, and international regulatory harmonization through sustained interdisciplinary collaboration.

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Food Science and Human Wellness
Article number: 9251034

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Cite this article:
Ni Y, Chen C, Wei J, et al. Reactive carbonyl species in food systems: comprehensive review of formation pathways, toxicological mechanisms, and emerging health risk assessment frameworks. Food Science and Human Wellness, 2026, 15(9): 9251034. https://doi.org/10.26599/FSHW.2026.9251034

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Received: 31 July 2025
Revised: 08 October 2025
Accepted: 14 November 2025
Published: 26 October 2026
© 2026 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/).