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dc.contributor.authorShapla, Ummay Mahfuza
dc.contributor.authorSolayman, Md
dc.contributor.authorAlam, Nadia
dc.contributor.authorKhalil, Md Ibrahim
dc.contributor.authorGan, Siew Hua
dc.date.accessioned2019-07-05T12:32:05Z
dc.date.available2019-07-05T12:32:05Z
dc.date.issued2018
dc.identifier.issn1752-153X
dc.identifier.doi10.1186/s13065-018-0408-3
dc.identifier.urihttp://hdl.handle.net/10072/383708
dc.description.abstractAn 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.
dc.description.peerreviewedYes
dc.languageEnglish
dc.language.isoeng
dc.publisherSPRINGEROPEN
dc.relation.ispartofjournalCHEMISTRY CENTRAL JOURNAL
dc.relation.ispartofvolume12
dc.subject.fieldofresearchChemical Sciences
dc.subject.fieldofresearchcode03
dc.title5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
dcterms.licensehttp://creativecommons.org/licenses/by/4.0/
dc.description.versionVersion of Record (VoR)
gro.rights.copyright© The Author(s) 2018. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
gro.hasfulltextFull Text
gro.griffith.authorSolayman, Md.


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