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5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Overview of attention for article published in BMC Chemistry, April 2018
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Title
5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health
Published in
BMC Chemistry, April 2018
DOI 10.1186/s13065-018-0408-3
Pubmed ID
Authors

Ummay Mahfuza Shapla, Md. Solayman, Nadia Alam, Md. Ibrahim Khalil, Siew Hua Gan

Abstract

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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The data shown below were collected from the profiles of 33 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 755 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 755 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 122 16%
Student > Master 90 12%
Student > Ph. D. Student 61 8%
Researcher 32 4%
Student > Doctoral Student 28 4%
Other 130 17%
Unknown 292 39%
Readers by discipline Count As %
Agricultural and Biological Sciences 92 12%
Chemistry 75 10%
Biochemistry, Genetics and Molecular Biology 40 5%
Pharmacology, Toxicology and Pharmaceutical Science 33 4%
Engineering 31 4%
Other 129 17%
Unknown 355 47%