Talk:Hydroxymethylfurfural

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Degradation section is missing reference... J Food Sci. 2008 Nov;73(9):C625-31. doi: 10.1111/j.1750-3841.2008.00946.x. Degradation of 5-hydroxymethylfurfural in honey. Fallico B, Arena E, Zappala M. — Preceding unsigned comment added by 148.177.1.217 (talk) 16:54, 25 June 2013 (UTC)[reply]

Identified in a wide variety of heat-processed foods

How about some specific citations to go with that generalization? Preferably in a form of case by case (at least one for every "juices", "milk" and "honey") scientific study with statistically and scientifically relevant results. --92.36.204.94 (talk) 23:52, 2 January 2014 (UTC)[reply]

I've replied at the relevant discussion at Talk:Honey, with a few refs. Zaereth (talk) 01:38, 3 January 2014 (UTC)[reply]

Derivate of HMF: SMF is genotoxic

I found some further information on SMF, additional to the "biomedical"-entry at where SMF is already mentioned. I hope some of this can contribute to the article: According to this paper "Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies" Capuano et Al. (Food Science and Technology; Elsevier; 2011) HMF might be reconsidered as potential health risk. In the liver HMF gets converted to 5-sulfoxymethylfurfural by a sulfotransferase. Which is more reactive because the sulfur is a good leaving group. It is confirmed as genotoxic. Also in humans the sulfotransferases are more widely distributed over several tissues in the body, unlike the rhodent sulfotransferase, thats what might make HMF more dangerous for humans. An Nasr Atair (talk) 22:28, 14 January 2017 (UTC)[reply]