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The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review.

Published:22 April 2020 DOI: 10.3390/molecules25081941 PMID: 32331408
Mayada R Farag,?Mahmoud Alagawany,?May Bin-Jumah,?Sarah I Othman,?Asmaa F Khafaga,?Hazem M Shaheen,?Dalia Samak,?Abdelrazeq M Shehata,?Ahmed A Allam,?Mohamed E Abd El-Hack

Abstract

The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.

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Related products
Procduct Name CAS Molecular Formula Supplier Price
5-Hydroxymethylfurfural 67-47-0 C6H6O3 705 suppliers $5.00-$7110.00
5-(hydroxymethyl)-3-methylpicolinonitrile 1198016-35-1 C8H8N2O 5 suppliers Inquiry

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