Potential neurotoxicity of 5-hydroxymethylfurfural and its oligomers: widespread substances in carbohydrate-containing foods
Chéng Wáng, Zhenru Liu, Tian Hu, Youjia Li, Rui Liu, Junjie Zhang, Huaizhen He
Abstract
in vivo, which are close to or less than the reported 24 h dietary intake of 5-HMF in humans. Together, our findings suggest the need for close monitoring of the content of these substances in food, as well as the need for studies on the effects of long-term exposure to them.
Topics & Concepts
5-hydroxymethylfurfuralNeurotoxicityChemistryCarbohydrateFood scienceBiochemistryCatalysisToxicityOrganic chemistryCatalysis for Biomass ConversionGinkgo biloba and Cashew ApplicationsBiofuel production and bioconversion