5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health.
5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health.
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DOI：
10.1186/s13065-018-0408-3
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发表时间：
2018-04-04
影响因子：
--
通讯作者：
Gan SH
中科院分区：
文献类型：
--
作者：
Shapla UM;Solayman M;Alam N;Khalil MI;Gan SH
一种被称为5-羟甲基糠醛（HMF）的有机化合物是由蜂蜜和各种加工食品中的还原糖在酸性环境中加热时通过美拉德反应形成的。除了加工，储存条件影响HMF的形成，HMF已成为蜂蜜质量的合适指标。HMF很容易通过胃肠道从食物中吸收，在代谢成不同的衍生物后，通过尿液排泄。除了产生有害作用（致突变、遗传毒性、有机毒性和酶抑制）外，HMF（转化为称为5-磺酰甲基糠醛的不可排泄的遗传毒性化合物）还通过提供抗氧化、抗过敏、抗炎、抗缺氧、抗镰状化和抗高尿酸血症作用对人类健康有益。因此，HMF是一种新形成的污染物，引起了科学家的极大关注。本综述汇编了有关HMF形成、检测程序、缓解策略以及HMF对蜜蜂和人类健康影响的最新信息。
An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through the Maillard reaction. In addition to processing, storage conditions affect the formation HMF, and HMF has become a suitable indicator of honey quality. HMF is easily absorbed from food through the gastrointestinal tract and, upon being metabolized into different derivatives, is excreted via urine. In addition to exerting detrimental effects (mutagenic, genotoxic, organotoxic and enzyme inhibitory), HMF, which is converted to a non-excretable, genotoxic compound called 5-sulfoxymethylfurfural, is beneficial to human health by providing antioxidative, anti-allergic, anti-inflammatory, anti-hypoxic, anti-sickling, and anti-hyperuricemic effects. Therefore, HMF is a neo-forming contaminant that draws great attention from scientists. This review compiles updated information regarding HMF formation, detection procedures, mitigation strategies and effects of HMF on honey bees and human health.
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影响因子：
6.1
作者：
Bauer-Marinovic, Morana;Taugner, Felicitas;Glatt, Hansruedi
通讯作者：
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影响因子：
6.5
作者：
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通讯作者：
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发表时间：
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期刊：
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影响因子：
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通讯作者：
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影响因子：
4.1
作者：
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通讯作者：
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DOI：
10.1111/j.1745-4549.2008.00233.x
发表时间：
2009-02-01
影响因子：
2.5
作者：
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通讯作者：
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