Special issue on “Recent progress in lipid peroxidation based on novel approaches”

H. YinKey Laboratory of Food Safety Research, Institute for Nutritional Sciences (INS), Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China;Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing, China;School of Life Science and Technology, ShanghaiTech University, Shanghai, ChinaCorrespondence[email protected]

E. NikiHealth Research Institute, National Institute of Advanced Industrial Science & Technology, Ikeda, Osaka, Japan

K. UchidaLaboratory of Food and Biodynamics, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan

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Acknowledgements

H.Y. acknowledges the financial support by grants from the National Natural Science Foundation of China (31170809, 31470831, and 91439103), the National Key Basic Research Program of China (973 Program, #2012CB524905), the Ministry of Science and Technology of China (2012BAK01B00), and the Hundred Talents Program from CAS (2012OHTP07). H.Y. is an Associate Fellow at the Collaborative Innovation Center for Cardiovascular Disease Translational Medicine at Nanjing Medical University.

Declaration of interest

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.

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