Review
Year 2026,
Issue: Advanced Online Publication, 14.03.2026
Abstract
This comprehensive review explores the multifaceted roles and applications of S-nitrosothiols (RSNOs) in both biological and food systems. RSNOs are formed through the covalent bonding of nitric oxide (NO) to thiol-containing molecules, enabling them to act as NO reservoirs and redox modulators. In physiological systems, RSNOs are implicated in key signaling pathways, including vasodilation, immune response, and protein regulation via reversible S-nitrosation.
In food systems, RSNOs contribute as antioxidants and natural preservatives, formed especially under acidic conditions or during the use of NO-donors like sodium nitrite. These compounds help extend shelf life and preserve sensory qualities, while also offering potential health benefits via NO bioactivity in the gastrointestinal tract. Factors such as pH, light, temperature, and metal ion exposure significantly affect RSNOs stability. Their degradation pathways, mainly thermal and photolytic, release NO and reactive nitrogen species (RNS), which influence both physiological effects and food safety.
This review explicitly connects the biochemical and physiological roles of RSNOs as nitric oxide reservoirs and redox modulators with their formation pathways, stability determinants, and functional behavior in food systems, thereby integrating molecular mechanisms with food matrix dynamics. The review also outlines applications in meat and plant-based products, including enhanced color, flavor, antimicrobial properties, and fraud detection. RSNOs show promise in functional foods, nutraceuticals, and clean-label formulations due to their antioxidant and cardiovascular benefits. Despite their potential, safety and toxicity concerns—especially related to NO overproduction and oxidative stress—require careful dose regulation and further toxicological studies.
Keywords
S nitrosothiols (RSNOs) Nitric oxide (NO) Food processing effects Redox reactions Bioactive nitrogen species
Ethical Statement
It is declared that during the preparation process of this study, scientific and ethical principles were followed, and all the studies benefited from are stated in the bibliography.
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There are 49 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Sciences (Other) |
| Journal Section | Review |
| Authors | |
| Submission Date | January 9, 2026 |
| Acceptance Date | February 23, 2026 |
| Early Pub Date | March 14, 2026 |
| Publication Date | March 14, 2026 |
| IZ | https://izlik.org/JA25SP37ES |
| Published in Issue | Year 2026 Issue: Advanced Online Publication |
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