Sadowska-Bartosz Izabela, Bartosz Grzegorz
Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, Faculty of Technology and Life Sciences, University of Rzeszow, 4 Zelwerowicza Street, 35-601 Rzeszow, Poland.
Int J Mol Sci. 2025 Apr 5;26(7):3397. doi: 10.3390/ijms26073397.
Hydrogen peroxide (HO) plays a signaling role in the body. Numerous studies demonstrated that HO, generated mainly by autoxidation of polyphenols, ascorbate and other reduced compounds, is a common component of beverages such as honey, tea, coffee, formulated drinks and alcoholic beverages, and is generated in cooked vegetables. It is produced in fresh milk predominantly by xanthine oxidase. The antimicrobial action of honey depends mainly on HO generated by glucose oxidase and polyphenol autoxidation. Many components of beverages and food scavenge generated HO so its level is a result of the balance between generation and scavenging. This review discusses the mechanisms of hydrogen peroxide formation, collects evidence for the presence and generation of HO in beverages and food, discusses its fate in the gastrointestinal tract, evolutionary aspects of human exposure to alimentary hydrogen peroxide, and both adverse action and possible beneficial effects of the consumed hydrogen peroxide.
过氧化氢（HO）在体内发挥着信号传导作用。大量研究表明，HO主要由多酚、抗坏血酸和其他还原化合物的自氧化产生，是蜂蜜、茶、咖啡、配方饮料和酒精饮料等饮品的常见成分，并且在烹饪过的蔬菜中也会产生。它在新鲜牛奶中主要由黄嘌呤氧化酶产生。蜂蜜的抗菌作用主要取决于葡萄糖氧化酶和多酚自氧化产生的HO。饮品和食物中的许多成分会清除产生的HO，因此其水平是生成与清除之间平衡的结果。本综述讨论了过氧化氢的形成机制，收集了饮品和食物中HO存在与生成的证据，探讨了其在胃肠道中的归宿、人类接触膳食过氧化氢的进化方面，以及摄入的过氧化氢的不良作用和可能的有益影响。
