Abstract
Phytoprostanes are non-enzymatic lipid peroxidation products derived from α-linolenic acid. Phytoprostanes are not essential for the metabolic activity of living cells but they are considered components of oxidative injury-sensing systems and act as excellent biomarkers of oxidative degradation in plant-derived foodstuffs. They can be quickly and accurately quantified by UHPLC/MS-MS. Specific agronomic and industrial practices can enhance the phytoprostanes content of fruits and seeds and derived vegetable oils. In vitro studies have shown positive biological activities of these compounds and according to existing reports they are orally bioavailable. Further studies are required to comprehensively study the bioavailability and physiological effects of the phytoprostanes.